Oh me oh my. For a reforming sugar addict the holidays offer that rare combo of plenty and plenty-good-excuses! I’m sure I’ve used all of these: It is the holidays after all, right? Tradition! Hosts and hostesses to please! Gift givers to mollify! There is always January to mend my ways!
Well, perhaps we need not so hastily jump off of the wagon into the piles of sugar that surround us.
(If you want a little motivational anger at what the sugar makers have been doing for the last 80 years to bring us to our sweet, unhealthy knees, check out Little Sis’ link to a sugar timeline.)
But placing anger and worry aside….
What if I told you you could have your fudge and eat it too? What now Marie Antoinette? Let them eat fudge! Vive la reve-luscion!
You can tell I’m enthusiastic about this stuff. This stuff right here…
It doesn’t just look good friends. Oh yes. I’m happy about this discovery of a fudge that gets it’s creamy richness from almond butter, not evaporated or condensed milk and 18 pounds of powdered sugar. I happily swiped, and only slightly adapted this recipe from Susan Powers at Rawmazing
Appropriately, she calls it Holiday Fudge
Should probably stick in Disappearing or Revolutionary but I’m gonna go with
Let Them Eat Holiday Fudge
- 1 1/4 cups almond butter
- 1/2 cup cacao powder
- 3 tablespoons agave nectar
- 2 tablespoons coconut oil, melted (not sure a substitution would work as coconut oil is hard at cooler temps, probably helps firm the fudge)
- 1/2 cup dried cranberries, chopped
- 1/2 cup dried apricots, chopped ( I used cherries)
- 1/2 cup dried golden raisins
- 1/2 cup chopped pecans
The only change I made was that I used 1 cup of pecans and a total of 1 cup mixed cranberries, raisins and dried cherries. If your crowd is really used to sweet you might want to stick to the original, but we all liked this a lot.
1. Mix almond butter, cacao, agave nectar and coconut oil.
3. Mix in dried cranberries, apricots, raisins, and pecans.
4. Press into 8 x 8 pan and refrigerate until set. Cut into 1 inch squares.
Makes 64, 1-inch pieces.
It’s that simple.
Santa drops by for a taste test. Don’t worry his beard grows fast and will be ready for Christmas.
Little Sis and I will be satisfying our cravings, while trying to hang on to our health and sanity over the next few posts, by bringing you some other healthier holiday treats. This one is a keeper! (Do keep it in the frig or at least chilled to maintain firmness!) We shared this recipe on Wildcrafting Wedensday – a very cool site!
You can also make your own almond butter – and with the price of almonds from Costco – I’m going to try this out!
Extra holiday eating tip: Eat something very healthy before going to the party. You won’t be as hungry and so tempted, and you’ll have some broccoli under your belt as well!
This recipe was featured on: