Consider this a warning - this is a highly addictive substance. In some circles it could be considered a banned foodstuff in light of its ability to incite overindulgence!
|Macadamia Nut Superfood Fudge|
Having said that, it is completely devoid of sugar (you may choose to add a tbsp of blackstrap molasses, The PaleoMom's sweetener of choice, or honey but this is optional) and is absolutely chockfull of superfoods.
Macadamia nuts are considerably lower than other nuts in Omega 6 fats which can be inflammatory in high doses. Conversely, they are higher in monounsaturated fats, namely the good fats in avocado.
Coconut oil provides additional satiating fats as well as antioxidant and antimicrobial properties. Despite their diminutive size, chia seeds are packed full of Omega 3 fats, fibre, protein and nutrients and likewise there are plenty of Omega 3 fats, protein and nutrients, in particular phosphorous (useful in strengthening bones and teeth) in tahini.
A few scoops of gelatin (I use Great Lakes) provide amino acids for cell reproduction, supporting hair, skin, muscle and blood cell growth.
Another source of amino acids, protein and vitamins is bee pollen. Lucuma adds natural sweetness while further boosting antioxidant and mineral content. Carob also adds sweetness and lowers cholesterol while improving digestion and finally, raw cacao because who doesn't love the rich chocolately taste? The naturally occuring flavonoids are just an added bonus!
Phew! These more-ish squares of fudgy deliciousness know how to pack a punch in the superfood stakes!
Macadamia Nut Superfood Fudge
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes 18 squares
3/4 cup (100g) raw unsalted macadamia nuts, ground in a food processor to a flour consistency (not to nut butter consistency!)
2 tbsp Great Lakes unflavoured grassfed gelatin 'Red Can'
2 tbsp Great Lakes grassfed gelatin (collagen hydrolysate) 'Green Can'
4 tbsp raw cacao powder
2 tbsp carob powder
4 tbsp chia seeds, ground to a fine consistency
2 tbsp lucuma powder
pinch of sea salt
2 tbsp bee pollen and extra for decorating*
1/4 cup (4 tbsp, 50g) coconut oil, melted
1/4 cup (4 tbsp) tahini (I use half black sesame tahini for a richer colour and nuttiness)
optional: 1 tbsp blackstrap molasses or raw honey
*Try substituting this with raw cacao nibs or goji berries for different textures and flavours
1. In a large bowl add all dry ingredients except bee pollen and ensure well combined.
2. Add wet ingredients and mix to form a dough.
3. Add bee pollen and incorporate evenly.
4. Transfer dough to a parchment lined loaf tin, smoothing the surface.
5. Sprinkle with extra bee pollen if using and gently press down to ensure it sticks.
6. Place in fridge for a couple of hours or freezer for 15-20mins or until set but not frozen solid.
7. Remove from tin and slice into squares or bars as preferred.
8. Store in airtight container in fridge or freeze and defrost as required.