ABs Salted Caramel Fudge
It’s 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 didn’t need to think of this experience as a diet but rather as a lifestyle experiment.
I learnt I didn’t need to go hungry and in fact I could actually eat more than I ever did before I started. I realised I didn’t 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 … I was even able to lose 4kgs during the challenge and I’m 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 “eat everything but in moderation” 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.
Preparation Time: 20 Minutes
Cooking Time: 2 Hours (Freezing Time)
Makes: 20-25 Fudge Pieces
2 Cups Raw Cashew Nuts
3 Tablespoons Coconut Oil
1 Tablespoon Rice Malt Syrup
1 Teaspoon Sea Salt
1 Teaspoon Vanilla Extract
¼ Cup Coconut Cream
Process cashews in a blender until the nuts puree into a butterlike consistency.
Melt the coconut oil and rice malt syrup over a low heat until it starts to caramelise.
Blend the vanilla extract, sea salt and cashew nut butter into the caramel.
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 mixture into the tray and freeze.
is my version of a gluten free, dairy free, sugar free, low fat fudge treat.
226631 - 2023-07-17 10:07:13