Phat Fudge!

As I mentioned in my previous post, Peking Duck (Beijing Roast Duck), I am preparing a duck dinner, and I really make it rest in the fridge for five days.

So what am I doing in the meantime?  Well, to help my husband Dave maintain his weight loss, I make Phat Fudge!  This a snack idea Dave came across as he decided to journey into the ketogenic diet.  To satisfy his mid-afternoon munchies, Dave’s relies on a handful of nuts or phat fudge to stave off hunger and give his energy a boost.

The credit for the original idea goes to The Paleo Chef, Mary Shenouda.  I tweaked the recipe to fit Dave’s palate.  This is truly key to Dave’s weight loss.

Ingredients:

1 cup Almond butter

1 cup grass fed butter (I recommend Kerrygold unsalted butter)
1/4 cup Raw Cacao Paste

1 tbsp turmeric
1/2 tbsp cinnamon (ground is fine)
honey (depending on how sweet you want it, anywhere from 1/2 tbsp to 1 tbsp)
1 tsp vanilla (not pictured, but necessary)
*Optional:  Handful of cacao nibs, slices of toasted almonds, walnuts, flax seed or whatever you want to add to your fudge.

  1.  Since I make my own almond butter, I find two cups of raw almonds make slightly more than 1 cup almond butter.  So I use about as much as I believe is a cup, scrapped from the food processor into a sauce pan .  Throw in 8oz  or 1 cup of butter and whisk the two together on low heat until it’s melted and combined.
  2. Add honey, then raw cacao.  Whisk well until cacao paste has completely melted.
  3. Add in the rest of the ingredients.
  4. Pour the mixture into a silicon ice cube tray.  I usually add some cacao nibs and walnuts to the bottom of the tray before pouring in the hot mixture and then top it with some more nibs and walnuts for a nice crunch.  Pop into the freezer to set.

That’s it!  Enjoy!  #phatfudge  #eatplaycrush

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