Chai Spiced Fudge

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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 helpings!

It’s raw, which means it’s set in the fridge. It takes minutes to create and leaves next to no mess too!

It’s completely grain free, which means there’s no risk of bloating. No grain 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 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, then you may substitute with 1.5 cups 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 simply achieved by adding a combination of classic chai spices: cinnamon, ginger, cardamom and clove. Note that the latter two are quite strong, which is why I’ve chosen to use only a pinch (rather than a whole teaspoon) of each.

raw chai spiced fudge1

Makes 12

 

Tools

  • Mixing bowl & spoon
  • loaf tin

Ingredients

  • 2 cups ground almonds/almond meal
  • 3 tbsp raw cacao powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground cardamom
  • 150 mL softened coconut oil*
  • 100 mL 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 and cover with almonds or a garnish of your choice.
  6. Place in the freezer for 30 minutes, or until completely set.
  7. Once set, slice into portions (eg. squares, fingers, triangles).

Storage

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

 

2 replies
  1. caroline
    caroline says:

    Wow! These are just amazing! I had to use both almond meal and desicated coconut since I didn’t have enough almond meal. It worked great. My son loved them too! Next time I think I’ll put some roasted nuts, like hazel and cashew through it as well. Thank you so much for this recipe! Where did you get the idea from?

    Reply

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