Family Fitness Magazine

Chocolate, Almond and Coconut Fudge from Christine Bailey

In need of a sweet treat that won’t set you on a guilt trip? This fudge is so scrummy you’ll find it hard to believe it’s so healthy. Rich in protein, essential fats with no added sugar this makes a wonderful treat for the whole family. Use carob bars without added sugar or hydrogenated fat if you want an alternative to chocolate. If you choose to use chocolate remember it contains caffeine so don’t go overboard!

Makes 24 bars
250g (9oz) sesame seeds
200g (7oz) almonds
½ tsp ground cinnamon
4tbsp Ground flaxseed
4 tbsp tahini (sesame seed paste)
2tsp Organic virgin coconut butter (available from Higher Nature)
25g (1oz) Xylitol (from larger supermarkets, health stores or available as Zylosweet from Higher Nature)
150g (5 ½oz) plain unsweetened carob bars or dark chocolate (75% cocoa) melted
1. Place the sesame seeds and almonds in a mill or food processor and blend until finely ground. Add the cinnamon and flaxseed and mix thoroughly.
2. In a pan melt together the tahini, coconut butter, Zylosweet and chocolate.
3. Stir in the almond mixture and beat well to form a sticky paste.
4. Press the mixture into a lightly greased and lined tin (approx 30cm by 20cm) and chill in the fridge for 2-3 hours until firm. Cut into small bars to serve.
Storage: Keep in the fridge for up to 1 week. Freeze for up to 1 month.