3 WAYS WITH FREEZER FUDGE

In­dulge in these de­lec­ta­ble freeze-and-eat fudges in three mouth­wa­ter­ing fla­vors.

Clean Eating - - CONTENTS -

Peanut But­ter & Choco­late Swirl

Freezer Fudge MAKES 24 SQUARES. ¾ cup nat­u­ral un­salted creamy peanut but­ter 3 tbsp co­conut oil, melted 3 tbsp pure maple syrup ½ tsp pure vanilla ex­tract ¼ tsp sea salt ¼ cup al­mond but­ter

2 oz dark choco­late (70 to 85%), finely chopped

1. Line a 9 x 5-inch loaf pan with parch­ment paper, leav­ing a 2-inch over­hang, and mist with cook­ing spray.

2. In a bowl, com­bine peanut but­ter, co­conut oil, maple syrup, vanilla and salt. Trans­fer mix­ture to pre­pared pan, spread­ing evenly with a rub­ber spat­ula.

3. In a small saucepan on medi­um­low, com­bine al­mond but­ter and choco­late, stir­ring un­til choco­late is melted. Dol­lop choco­late mix­ture into peanut but­ter mix­ture and swirl with a spoon. Freeze un­til set, 45 min­utes to 1 hour.

4. Lift over­hang­ing edges of parch­ment and trans­fer fudge to a cut­ting board. Slice into 24 squares with a ser­rated knife. Store in an air­tight con­tainer in the freezer.

PER SERV­ING (1 square): Calo­ries: 105, To­tal Fat: 8 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 3 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 5 g, Fiber: 1 g, Sug­ars: 2.5 g, Pro­tein: 2.5 g, Sodium: 21 mg, Choles­terol: 0 mg

Straw­berry Co­conut

Freezer Fudge MAKES 24 SQUARES. 2 cups sliced straw­ber­ries 1/2 cup cashew but­ter 6 tbsp co­conut oil, melted 1/4 cup pure maple syrup 3 tbsp co­conut flour 1 tsp pure co­conut ex­tract 1 tsp pure vanilla ex­tract ¼ tsp sea salt 1 tbsp unsweet­ened shred­ded co­conut 1. Line a 9 x 5-inch loaf pan with parch­ment paper, leav­ing a 2-inch over­hang, and mist with cook­ing spray.

2. In a food pro­ces­sor, process straw­ber­ries un­til com­pletely smooth, 1 to 2 min­utes. Re­move ½ cup of straw­berry purée and set aside. Add cashew but­ter, co­conut oil, maple syrup, co­conut flour, ex­tracts and salt; process un­til smooth, 1 minute.

3. Spread mix­ture evenly in pre­pared pan and swirl in re­served ½ cup straw­berry purée; sprin­kle with shred­ded co­conut. Freeze un­til firm, 45 min­utes to 1 hour.

4. Lift over­hang­ing parch­ment and trans­fer fudge to a cut­ting board. Us­ing a ser­rated knife, slice into 24 squares. Store in an air­tight con­tainer in the freezer.

PER SERV­ING (1 square): Calo­ries: 81, To­tal Fat: 6 g, Sat. Fat: 3.5 g, Mo­noun­sat­u­rated

Fat: 2 g, Polyun­sat­u­rated Fat: 0.5 g, Carbs: 5 g, Fiber: 1 g, Sug­ars: 3 g, Pro­tein: 1 g, Sodium: 23 mg, Choles­terol: 0 mg

Pis­ta­chio Mint Choco­late

Freezer Fudge MAKES 24 SQUARES.

1½ cups raw shelled pis­ta­chios, di­vided 1/4 tsp sea salt ½ cup pump­kin seed but­ter ¼ cup pure maple syrup 3 tbsp co­conut oil, melted + ½ tsp, di­vided ½ tsp pure mint ex­tract 1½ oz dark choco­late (70 to 85%), finely chopped 1. Line a 9 x 5-inch loaf pan with parch­ment paper, leav­ing a 2-inch over­hang, and mist with cook­ing spray.

2. Finely chop ½ tbsp pis­ta­chios; set aside. To a food pro­ces­sor, add re­main­ing pis­ta­chios and salt and process un­til very finely ground, 7 to 9 min­utes, scrap­ing down sides as nec­es­sary with a rub­ber spat­ula. Add pump­kin seed but­ter, maple syrup, 3 tbsp melted co­conut oil and mint ex­tract and con­tinue to process un­til very smooth, 4 to 5 min­utes longer. (NOTE: Mix­ture will be slightly runny at this point.) Spread mix­ture evenly into pre­pared pan and freeze un­til firm, 45 min­utes to 1 hour. 3. Place a small heat-proof bowl over a pot of sim­mer­ing water, mak­ing sure bot­tom of bowl does not touch the sur­face of water. Add choco­late and re­main­ing

½ tsp co­conut oil and al­low to melt, stir­ring oc­ca­sion­ally, 1 minute. Us­ing a spoon, driz­zle melted choco­late over pis­ta­chio layer and sprin­kle with re­served chopped pis­ta­chios. Re­turn to freezer un­til choco­late is set, 15 min­utes.

4. Lift over­hang­ing edges of parch­ment and trans­fer fudge to a cut­ting board. Us­ing a ser­rated knife, slice into 24 squares. Store in an air­tight con­tainer in the freezer.

PER SERV­ING (1 square): Calo­ries: 106, To­tal Fat: 8 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 3 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 6 g, Fiber: 1 g, Sug­ars: 3 g, Pro­tein: 3 g, Sodium: 21 mg, Choles­terol: 0 mg

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