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.
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.
- 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.
- Add honey, then raw cacao. Whisk well until cacao paste has completely melted.
- Add in the rest of the ingredients.
- 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