"It's impossible to be perfect all the time. Sometimes it's just about finding healthier alternatives".
Everyone knows that I have a sweet tooth, especially when it comes to Cadbury Cream Eggs or anything salted caramel. With Easter approaching, I asked my favorite Channel 7 Celebrity Nutritionist Jacqueline Alwill (check out her blog) to come up with a recipe that satisfied my sugar cravings in the healthiest possible way.
Now she's a smart wee cookie, and understands that not everyone (including myself) 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 she's taken a few steps out, and still produced an incredible treat.
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.
For all the caramel lovers out there, 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 to over eat. Be conscious of how you feel when you eat (if a food doesn't make you feel good, don't eat it), that you’re chewing your food, that your portions aren’t overdone and that you enjoy your food ALWAYS. My top tip with treats is to eat them and appreciate them guilt free with friends as opposed to by yourself in front of the TV.
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.
Happy Easter. You're welcome!