Chai Spiced Fudge

By Catherine Noonan on April 17, 2014 in Food

Treat yourself to a little slice of heaven this Easter.

Turn your Easter feasting around (make it a healthy one!) with this guilt-free chai spiced fudge. It’s so healthy that you will feel fantastic, even after your second, third and forth helping.

It’s raw, which means it sets in the fridge, it takes just minutes to create and leaves next to no mess. It’s also completely grain free, which means there’s no risk of bloating. It also means that this little beauty is gluten-free and ticks the paleo box too!

Instead of cane sugar, I’ve used rice malt syrup, which is a slow digesting carbohydrate. Rice malt syrup is sweet, with a mild flavour, so it provides a favourable alternative to honey, although feel free to use honey or maple syrup if you prefer.

The bulk of this recipe is comprised of protein-packed almond meal, but if you wish to avoid nuts, you may substitute it with one and a half cups of banana flour or coconut flour.

I’ve pressed chopped raw almonds on top, but these are easily interchangeable and can be swapped with seeds, shredded coconut, other nuts or omitted completely.

Last but not least, the flavour is chai and this has been achieved by adding a combination of classic chai spices: cinnamon, ginger, cardamom and clove. Note that the latter two can be quite strong, which is why I’ve chosen to use only a pinch (rather than a whole teaspoon) of each.

Ingredients
• 2 cups ground almonds
• 3 tbsp raw cacao powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 pinch ground cloves
• 1 pinch ground cardamom
• 150mL softened coconut oil
• 100mL rice malt syrup
• 1 tsp vanilla essence
• 1 handful raw almonds, chopped to garnish

Method
1. Line a loaf tin with baking paper and set aside.
2. In a mixing bowl, combine all of the dry ingredients, removing any lumps.
3. In a separate bowl, combine the coconut oil, rice malt syrup and vanilla, stirring until well combined.
4. Add the wet mixture to the dry mixture and stir until combined.
5. Spoon and press the mixture into the lined loaf tin.
6. Place in the freezer for 30 minutes, or until completely set.
7. Once set, slice into portions (squares, fingers, triangles – whatever you fancy).

Storage
Store in either the fridge or freezer – it’s a personal choice, but the freezer will make them extra firm!