Superfood Chocolate Fudge
Ingredients
- 1 tin coconut milk
- 1 block vegan 85% chocolate (use 8 squares)
- 4 tablespoons peanut butter (chunky preferred)
- 1/2 cup low FODMAP chocolate protein powder
- 1/4 cup goji berries
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 1 tablespoon cacao nibs
Optional
- dash of maple syrup
Preparation
Break up the chocolate and add half a cup of coconut milk, then mix in a saucepan on the lowest heat.
As the chocolate begins to melt, add the nut butter and stir consistently, adding more coconut milk to create a smoother consistency.
Add the protein powder and the rest of the coconut milk, and continue to stir.
When a smooth batter forms, add the remaining ingredients and a dash of maple syrup to sweeten if desired.
Transfer the mixture to a lined baking tray and place in the refrigerator for 1 to 2 hours.
Once set, cut into squares.
Notes
This recipe makes approximately 30 bite-sized squares.
It can last 1 to 2 weeks if stored properly, provided self-control is maintained.
