Easter Treat - an easy recipe for Raw Adaptogenic Chocolate Fudge
Try this easy recipe for Raw Adaptogenic Chocolate Fudge.
Ingredients:
- ½-1 tsp Soulshine Spores Mushroom Powder - Try our Super Seven Blend - Balance & Flow as it has a dark rich chocolate flavour already, perfect for this recipe!
- ½ cup nut butter of choice (we love ALL the nut butters from Fix & Fogg)
- 1 tbs cacao butter, melted
- ¼ cup coconut cream (we love using Organic Coconut Cream from Refill Nation)
- ½ cup coconut oil, melted
- ¼ cup raw cacao powder
- 1 tbs maple syrup or honey (we love using Mt Somers Manuka Honey)
- ¼ tsp vanilla bean paste or essence
- Pinch sea salt
Sea Salt Flakes, Cacao Nibs or Organic Chocolate Granola
How To:
1 - Mix all fudge ingredients (except toppings) in a food processor and blend well.
2 - Pour the liquid in small moulds, cupcakes or a tray lined with baking paper.
*Optional - add toppings : Sea Salt Flakes, Cacao Nibs or Organic Chocolate Granola.
3 - Place in the freezer for 30 minutes.
4 - Serve and enjoy!
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Super Seven Blend - Balance & Flow
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