SALTED CARAMEL FUDGE

Jacqueline Alwill

Brown Paper Nutrition

When we asked Alexa Towersey, our February Fitness Expert on Brown Paper Nutrition, some of her favourite foods ‘salted caramel’ hit the list. But not everyone wants to blend, pour, freeze, clean, blend, whisk and freeze again as goes the process of making things like a Raw Salted Caramel Slice, so we thought perhaps we’d take a few steps out, still produce an incredible treat and make it a one step wonder.

This vegan, SALTED CARAMEL FUDGE is here to seriously rock your world. Made entirely with nuts, seeds and fruits, blended together, popped in the freezer and there you have a flavour bomb in no time, without the typical refined crud we find in regular fudge.

We shared with you previously our recipe for PEANUT BUTTER FUDGE which went viral, this fudge has a few more ingredients for all the caramel lovers out there and the key is in the cashew butter.

Cashews are rich in oleic acid, a monounsaturated fatty acid and the same fatty acid in olive oil, which plays a big role in supporting the health of our cardiovascular system and reducing incidence of insulin resistance and diabetes. Healthy fats such as those found in cashews are wonderful for those individuals looking to stabilise their weight and blood sugar cravings, plus good fats encourage our bodies to utilise fat for fuel.

Whilst this fudge is full of good fats, not only from the cashew, but the coconut oil too, be aware of eating mindfully. We don’t need over eat. Be conscious of how you feel when you eat, that you’re chewing your food, that your portions aren’t overdone and that you enjoy your food always.

Food for thought, and for now… food, or fudge, for happiness.

SALTED CARAMEL FUDGE 

GF : DF : SF : V

1 cup cashew butter

2/3 cup coconut oil, melted

8 medjool dates, pitted

1 teaspoon vanilla extract

1 teaspoon sea salt

2 tablespoon rice malt syrup

2 teaspoons lucuma powder (optional)

Place all ingredients in a blender and blitz until smooth. Pour into lined 10x20cm loaf tin and freeze until set, approximately 2 hours. Store in freezer and slice as required.