This was quite a revolution to me that from 2 ingredients (both of which I adore) I was able to create a third food that I like even more! So the good thing about his recipe is that dark chocolate (over 70%) is already low in sugar and relatively low in the glycaemic index. But, by combining dark chocolate with nuts that contain healthy fats and proteins, we are further reducing its impact on our blood sugars. So if you have one of these at the end of the meal, there should be minimal effects on blood sugars.
Option 3 ingredient
I actually prefer this to be 3 ingredient as I felt that the addition of some sea salt flakes on top just make it even better.
Option 4 ingredient
I love tahini for many reasons, but one of them is that tahini is a rich source of calcium.
Because tahini can have a slightly earthy aftertaste, my favourite variation is to go 50:50 with almond butter. But you choose!
Ingredients
100g dark chocolate, 70% plus
120g nut butter of choice, e.g. almond butter, cashew
nut butter, tahini, peanut butter
Optional: Some sea salt flakes
Method
- Melt the chocolate in a bowl over a pan of simmering water. If you have grated the chocolate, this only takes a few moments.
- When the chocolate is fully melted, add the nut butter and mix thoroughly.
- Pour into a small tray, or better still into a silicone mould shaped for small bars.
The tray should be 10x10cm for bars, otherwise it will be like a fudge ’bark’ which is also delicious. Pop into the fridge for a couple of hours then cut into small bars or pop the fudge out of the silicone moulds and serve.
Refrigerate for up to a week.
SPEEDIER VERSION
Just in case you need something even speedier than a 2 ingredient recipe, here is a quick tip to make
this fudge even faster. To half the time, try blitzing your chocolate in a bullet blender to form a coarse
powder before melting, or grate the chocolate first!
I actually melt my chocolate at 37°C in a Thermomix Food Processor, which saves on the washing up!
CLICK HERE TO DOWNLOAD THE RECIPE
