This recipe is inspired by the lovely paleo chef Mary Shenouda and her Phat Fudge creation.
While I had been enjoying my morning “bulletproof” coffees, caffeine and I are on a break in our relationship, but I’ve found popping a piece of this delicious high fat, nutrient dense Fudge gives me a similar boost of energy in the mornings!
As with all recipes here, quality ingredients make ALL the difference.
The combination of organic grass-fed butter, MCT oil and tahini does amazing things for your brain first thing in the morning. The nutrients from the camu camu, raw cacao and spices fire up your metabolism and put you in good stead for stabilising blood sugars (which for me is key in making good food choices) throughout the day.
You could, of course, as Mary suggests add fresh coffee grinds which would level-up this treat into some kind of bullet-proof inspired “coffee Fudge” … something I’ll definitely be trying when coffee and I are back in each other’s lives again!
What you need:
- 1 cup grass-fed butter
- 1 cup tahini
- 2 tablespoon MCT oil
- 2/3 cup raw cacao (depending on how dark you like chocolate)
- 1 teaspoon cinnamon
- 1 tablespoon camu camu powder
- 1/4 cup raw honey (could substitute for stevia)
- 1 teaspoon vanilla extract
- 1 tablespoon turmeric
What you do:
Melt the butter in saucepan over low heat. Add all other ingredients and stir well until very smooth. Line a loaf tin with baking paper, pour in melted fudge and refrigerate for a couple of hours before slicing into 2cmx2cm squares.
Makes heaps (about 25)