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Chocolate & Ginger Macadamia Fat Fudge Recipe for Australian Biohackers

 

There are so many things to love about cacao butter. It smells divine and it is an antioxidant rich food due to its large amount of flavonoid and polyphenol antioxidants. Cacao butter has also been found beneficial for improving immunity, heart health and even lowering inflammation. It also helps to prevent skin dryness, rashes, burns, infections and is great for those times you have chapped lips or peeling skin.

 

Cacao butter is quickly becoming a staple ingredient in my kitchen pantry. At first, I thought the only way to use it was to make my own Bulletproof(ish) Chocolate. I never realised how many uses it had until I began to experiment a little more with it. I have made gorgeous Peppermint Hot Chocolates and I add it to Mocha Bulletproof Coffees which gives it an even smoother, creamier texture. But, once I began adding it to Chocolate Bulletproof Ice-cream it took it to the next level. I swear it tastes like heaven on a spoon.

 

I began to experiment with this incredible ingredient in another way. Here’s a quick and easy chocolate fudge recipe that utilises nourishing and delicious ingredients that you can enjoy for a healthy snack or dessert.

 

Makes 6 bite sized squares:

 

Ingredients

  • 1-2 Tbsp of Chocolate Powder
  • 70g of Cacao Butter, melted
  • A pinch of Himalayan salt
  • 1-2 Tbsp of sweetener of choice (raw honey, pure maple syrup, stevia, xylitol etc)
  • ¼ cup coconut oil
  • 1 cup macadamias
  • 1-2 Tbsp XCT or Brain Octane Oil
  • 2-3 tsp organic ginger powder or freshly grated ginger
  • 1 tsp Vanilla Powder (optional)

 

Method

  1. In a high-quality food processor or thermomix, blend the macadamia nuts with the XCT or Brain Octane oil until they become a smooth, creamy nut butter. You may need to scrape down the sides of the bowl a couple times.
  2. Now add all the other ingredients (starting with 1 Tbsp of sweetener, 1 Tbsp of choc powder and 2 tsp ginger) and blitz to combine evenly.
  3. Taste the mixture and adjust the sweetness, ginger and chocolate powder by adding a little more if needed.
  4. Line a small square container with baking paper.
  5. Pour the mixture into the lined container and place in the fridge or freezer to set.
  6. When ready, slice into squares and enjoy!

 Chocolate & Ginger Macadamia Fat Fudge Recipe for Australian Biohackers

 

Chocolate Ginger Macadamia Fat Fudge Recipe for Australian Biohackers

 

Credit

Author: Jordan Pie - Holistic Qualified Nutritionist + Certified Gaps Practitioner.

Instagram: https://www.instagram.com/jordiepieface/

Website: http://www.reallifeofpie.com/

 

Guest Author
Guest Author

This article was contributed by a guest author with expert knowledge in their field.



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