When I was young I would go mad for the fudge stalls at markets. You know, those cute stands selling row upon row of colourful, buttery sugar slabs with generous amounts of toothpick-able samples. I’d always go for the Baileys flavour and feel like a total adult/rebel.
Ahhh childhood…those sweet, innocent days when I could eat a block of fudge and not feel ill. I must have been superhuman (maybe it was the Baileys?), because these days the thought of traditional fudge makes me feel sick. I’ve officially become one of those boring, old people who find certain foods too rich (chocolate self-saucing pudding does not count).
Recently I’ve been experimenting with fudge using raw cacao, the nutrient-rich powder I find to be particularly delicious and energising, and I’ve been terribly pleased with the results. These fast fudgey bites provide a decadent afternoon pick-me-up should I need one and Ben is mad for them.
Yesterday was our two year wedding anniversary. Two years since I vowed to watch more Van Damme movies. Two years since he sung My Girl to me in front of all our people. Two years since we said “salute!” with Dad’s homemade limoncello. As my husband adores all things mint (it’s choc-mint flavoured choc-tops all the way for him), I thought I would make a peppermint pattie-style fudge bite for our afternoon treat. Predictably, he found them to be outrageously delicious. I hope you do too.
Cacao Fudge Bites
Makes 4-8 serves, depending on the size of your little petit four cups
3 tablespoons Cold-Pressed Coconut Oil, melted in a pan until liquid
1/3 cup (heaped) Raw Cacao Powder
1/2 tablespoon Raw Honey
A small pinch of Sea Salt (a little goes a long way here)
1 teaspoon Peppermint or Vanilla Extract (more than this encourages a very prominent flavour, taste after 1 and add more as desired)
1. If your coconut oil is cold and solid, melt it in a small pan over low heat until liquid, then place it in a small mixing bowl.
2. Add the cacao, honey, sea salt and extract and stir well to combine. Taste and adjust flavouring as desired.
3. Using a teaspoon, scoop the mixture into petit four cups, then place in the freezer until firm (it only takes ~10 minutes).
PS. sorry there’s no Wednesday Breakfast Club post today, I’m up in the city for a bite. I hope you’re all having a splendid morning meal. Let me know what you’re having!