Itís the final day of my 60-Day Challenge of Clean Eating and I wanted to create something that would define my experience. The challenge taught me I didnít need to think of this experience as a diet but rather as a lifestyle experiment.
I learnt I didnít need to go hungry and in fact I could actually eat more than I ever did before I started. I realised I didnít need to nibble on lettuce leaves and that I could enjoy decadent looking and tasting food including desserts. I found my culinary skills and imagination diversifying.
It was fun to exchange interesting recipes, ideas and cultural influences with family and friends. The challenge taught me to carefully read food labels with the biggest awareness coming from how much sugar is incorporated into so called low fat foods. Most importantly it taught me to appreciate food including the abundance of fresh produce we have to choose from in Australia.
Finally for those of you that are curious Ö I was even able to lose 4kgs during the challenge and Iím now at a weight that I was in high school.
There were times I missed certain things specifically cheese, wine and bread and although I will be incorporating those things back into my diet, I will be opting to continue many of the principles of clean eating but most importantly a healthy ďeat everything but in moderationĒ attitude.
As I bid farewell to this 60-Day Challenge I would like to close the chapter with this non-traditional Salted Caramel Fudge recipe. Enjoy ... until the next 60-Day Challenge.
Salted Caramel Fudge - a low fat, guilt free treat you can enjoy any time of the year.
Ingredients 2 Cups Raw Cashew Nuts
3 Tablespoons Coconut Oil
1 Tablespoon Rice Malt Syrup
1 Teaspoon Sea Salt
1 Teaspoon Vanilla Extract
ľ Cup Coconut Cream
Place the cashews into a blender and process until the natural oils are released and the nuts puree into a butter-like consistency. Depending on the speed of your blender this could take between 10-15 minutes.
Process cashews in a blender until the nuts puree into a butter-like consistency.
Combine the coconut oil and rice malt syrup into a small saucepan. Melt over low heat and simmer for a minute allowing the syrup to caramelise.
Melt the coconut oil and rice malt syrup over a low heat until it starts to caramelise.
Add the vanilla extract, sea salt and the cashew nut butter in with the melted oil and syrup and stir until all the ingredients have combined.
Blend the vanilla extract, sea salt and cashew nut butter into the caramel.
Remove from heat and add the coconut cream, blending the mixture making a soft and velvety fudge.
Add coconut cream into the cashew nut butter and caramel.
Fold the coconut cream into the fudge mixture making a soft and velvety fudge.
Line a small pie tray with cling wrap and spoon the fudge evenly into the tray.
Sprinkle with a little sea salt and freeze for a couple of hours.
Line a small pie tray with cling wrap and spoon the fudge mixture into the tray and freeze.
Remove the fudge from the freezer and slice into small squares.
Store the fudge in an airtight container in the refrigerator. Fudge will keep for a couple of weeks (if they last that long).
Once out of the fridge, the fudge will start to soften, therefore keep refrigerated until required.
I donít like fudge to be overly sweet therefore I kept the amount of rice malt syrup to an absolute minimum to suit my personal taste. However, you can add additional rice malt syrup to sweeten the fudge.
AB's Salted Caramel Fudge - is my version of a gluten free, dairy free, sugar free, low fat fudge treat.