You may have guessed that I’m not a woman of religious persuasion but there is a higher power I turn to in times of sadness, happiness, celebration, commiseration, confusion, boredom, premenstruality, dessert, breakfast…okay fine, any time really. That power is the hallowed and holy Sweet Baby Chocolate Cheesus, bringer of the blessed cacao scented pleasure that soothes my chocoholic soul.
I had shitty training session this week where my body staged a rebellion, my muscles were stiff and uncooperative and everything was just fucking hard work. I came home and I was pissed and stroppy and sulky, if we had a cat I probably would have kicked the fucker. I needed to get my body back onside and obviously there was only one thing for it – the magical, restorative power of chocolate. I made fudge and it was good, cheered me the fuck up pronto. Amen.
Get this stuff
50 grams nut butter of your choice
50 grams hulled tahini
50 grams rice malt syrup or maple syrup
50 grams PureHarvest Coco2 spread*
30 grams coconut oil
20 grams cacao or dark cocoa
30 grams chopped almonds
*if you can’t get Coco2 spread you could probably sub in and extra 15 grams each of coconut oil and rice malt syrup, I haven’t tested this but if you give a try let me know.
Do this with it
I’ve given all the measurements for this recipe in grams rather than tablespoons because I’m a bit fast and loose in the kitchen and my spoons are always seriously overloaded so I made a rare effort to be more precise here for your benefit. That said, the measuring is about as technical as this recipe is going to get.
All you need to do is measure, mix well, and slap it in a lined tin to set in the fridge for a couple of hours – the waiting is definitely the hardest part of the process. I can assure you from personal experience that setting times are not improved by opening the fridge every three minutes to poke it ‘just to check’. Slice into squares once you’ve finally managed to leave it alone long enough to set and then store in the fridge or freezer.