Far outttttt, man. All hippie-ness and Dazed and Confused references aside, this fudge is pretty far out. It’s loaded with healthy fats from coconut oil, fiber, protein, minerals, and key players adaptogens and mushrooms! Okay, okay, hear me out on why I think you should incorporate these ingredients into your daily life and even make them kitchen staples in your pantry.
Remember my post on my projections for the top trends in wellness for 2016? The use and appreciation of adaptogens and medicinal mushrooms were on that list, and they’re no strangers to Nutrition Stripped! I’ve been using these ingredients for years and this is just another fun way to incorporate them into your diet. If you want to learn more about adaptogens be sure to click here, and to learn more about why I love mushrooms click here. If you don’t have the ashwagandha, maca, or chaga, then don’t worry. You can still make this fudge with cocoa powder instead, BUT I highly recommend you give these adaptogens a try. Trust me, if you’re following along with the Nutrition Stripped lifestyle you’ll use these more than just in this recipe. You can add these to chocolate smoothies, Banana Ice Cream, brownies, and so much more.
Unlike traditional fudge made with heavy cream, refined sugar, and butter, this fudge is actually made in a blender and all the ingredients are raw or freeze-dried powders. It’s super simple and very light. I hesitate to call this fudge because it’s so light compared to the classics. The star ingredient that makes this fudge is the combination of blended chia seeds with coconut oil and almond butter. We all know that coconut oil is the magician of oils since it can transform to a solid when chilled or at a cool room temperature. This quality of coconut oil is great when you need to bind something together without cooking or eggs. Coconut oil is also one of, if not my favorite, form of healthy saturated fats. Chia seeds are one of my favorite “far out” ingredients high in omega-3 fatty acids, protein, fiber, and are great to incorporate into your diet because of their neutral flavor and versatility. I make 1 full recipe and typically store half in the freezer for later and the other half for a quick snack during the week, I always use these
Chia seeds are one of my favorite “far out” ingredients high in omega-3 fatty acids, protein, fiber, and are great to incorporate into your diet because of their neutral flavor and versatility. I’ll usually make 1 full recipe of this fudge and typically store half in the freezer for later and the other half for a quick snack during the week. I always use these glass meal prep containers (so many of you have been asking about them). On that note, be sure to explore the NS curated Shop with my other favorite kitchen things, too!
Watch this mini-how to video for these beauts!
- 1 cup cacao nibs
- ⅓ cup chia seeds
- ¼ cup hemp seeds
- 1 cup almond milk
- ⅓ cup organic creamy almond butter
- ¼ cup melted coconut oil
- 2 tablespoons maca powder
- 1 tablespoon ashwagandha powder
- ½ tablespoon chaga powder
- 4 tablespoons raw or local honey
- Pinch of sea salt
- Garnishes to put on top: freeze-dried raspberries or fruit, hemp seeds, pumpkin seeds, cocoa powder
- First, soak the chia seeds and hemp seeds in almond milk to make a very thick chia pudding for about 30 minutes. This is your "gel" used to bind the fudge together.
- In a Vitamix or food processor, combine all ingredients until a thick batter forms, scraping down the sides with a rubber spatula as needed.
- Pour the batter a square pan and press down into fudge about 1.5-2 inches in height. Chill in the freezer for 20-30 minutes until firm then serve. Store in the fridge for up to 2 weeks in an airtight container.
Have you tried any adaptogen powders in recipes yet? What’s your favorite? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!