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Far Out Fudge | Nutrition Stripped
Eat Well Jan. 12. 2016
Desserts

Far Out Fudge

Jan. 12. 2016
Desserts
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

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.

FAR OUT.

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!

Far Out Fudge
Recipe Type: dessert
Prep time:
Total time:
Serves: 15 squares
A thick and creamy chocolate raw vegan fudge with mushrooms and adaptogens, healthy fats, protein, fiber, and topped with garnishes.
Ingredients
  • 1 cup cacao nibs
  • 1/3 cup chia seeds
  • 1/4 cup hemp seeds
  • 1 cup almond milk
  • 1/3 cup organic creamy almond butter
  • 1/4 cup melted coconut oil
  • 2 tablespoons maca powder
  • 1 tablespoon ashwagandha powder
  • 1/2 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
Instructions
  1. 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.
  2. In a Vitamix or food processor, combine all ingredients until a thick batter forms, scraping down the sides with a rubber spatula as needed.
  3. 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.

Ingredients and products I used when making this include: maca powderashwagandha powder, cacao nibs, coconut oil, almond butter, honey, hemp seeds, and freeze-dried fruits.

YOUR TURN…

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!

We. Got. You. Covered. Healthy meal planning each season, all year round, all exclusive. Join the NS Society today and start making healthy eating simple, planned out, and delicious + endless support from other members around the world.

xx McKel

The Recipe

Serves 15 squares

Print

Ingredients:

  • 1 cup cacao nibs
  • 1/3 cup chia seeds
  • 1/4 cup hemp seeds
  • 1 cup almond milk
  • 1/3 cup organic creamy almond butter
  • 1/4 cup melted coconut oil
  • 2 tablespoons maca powder
  • 1 tablespoon ashwagandha powder
  • 1/2 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

Directions:

  1. 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.
  2. In a Vitamix or food processor, combine all ingredients until a thick batter forms, scraping down the sides with a rubber spatula as needed.
  3. 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.

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Did you try it out?

Share Your Thoughts & Images

  • Anna

    I’m not a huge fan of these mushrooms personally but freezedried berries? I’m all in. Maybe I’lll have to give the mushrooms a go again because I’ve seen them everywhere recently…

    • McKel Hill

      I promise you can’t taste them! They hide really well in the cocoa and chocolate AND their health benefits are so great. Hope you try these Anna, x M

  • Rachel Klein

    Oh man, McKel, this sounds PERFECT for what I was wanting to make today! Thank you! Can’t wait to get in the kitchen 😉 Also, I need to send you some of my almond butter! My company is based out of Indy and we make our almond butter stone-ground, vegan, full of superfoods, and quite honestly.. delicious. I’m sure you could find some incredible things to make with it… like this recipe! Let me know where I can send it to!

    All the best xo
    http://www.revivalfoodco.com

    • McKel Hill

      I would love to try your almond butter- I’ll never turn that down. I hope you enjoy this one Rachel. Send us an email at [email protected] or in the contact tab on the site 😉 xx M

    • sharon meagher

      @RachelKlein you can send me some peanut butter. 🙂

      • McKel Hill

        haha right!? @rachelklein might have just opened up a can of worms…or peanut butter I should say.

  • Alyssa @ Simply Quinoa

    Holy moly this sounds amazing!! I can’t wait to try it! I’m on a 3-day juice cleanse right now…I think browsing you site was NOT the smartest idea 😉 So hungry now!

    • McKel Hill

      It’s the BESTTTT. I hope you try this soon Alyssa xx M

  • genevieve @ gratitude & greens

    These sound so dreamy! Would love to take a box to work with me… and not share them with anyone else 😉

    • McKel Hill

      Hahah yes! Disclaimer to this recipe should be: will not share with others x M

  • Tara Kulikov

    As an Oriental Medical Doctor, I love seeing Chinese herbs/medicinals used more.
    I made this and substituted coconut milk for almond milk and cashew butter for almond butter.
    Very creamy and wonderful.

    • McKel Hill

      Glad you enjoyed it Tara!

  • Maureen

    OMG, I can’t wait to make this! I have everything except the chaga powder. Do you have any recommendations for brands of chaga powder that you like?

    Thank you,
    Maureen
    P.S. Will you give Rachel Klein my address? She can send me almond butter any day!! 😉

  • Clare

    Can these powders be purchased online? I live in the middle of nowhere in Canada!

    • McKel Hill

      Yes! I link to my favorites in the blog post 🙂

  • Olga

    Dear McKel,
    how do you think is it possible to use the extract of Ashwagandha Root (in liquid) instead of powder? If yes how to substitute for the same taste?)))) I would be very grateful for the advice 🙂
    Thank you!

    • Olga

      And also a question: do you use Chaga Mushroom Extract Powder or just Raw Powder? Can’t make a choice myself, sorrryyy))))

      • McKel Hill

        Always the powders, they contain more of the nutrition and a small amount of fiber 😉

  • Jordan

    This is in the freezer as we speak!! I decided to add 2T of super green powder and used a scoop of SoTru vanilla protein powder (which has a medicinal mushroom blend in it!)

    Can’t wait until it’s done, such a creative recipe for “fudge”

    – Jordan (future RD!)

    • McKel Hill

      Love that addition! Enjoy, Jordan 🙂

  • Becca

    Would reishi work in this as well?

  • Emma

    Drroooooooool. Look and sound amazing and love that they’re loaded with healthy ingredients and little sugar. I’ve tried chaga tea and it was pretty bitter, but have looked into buying the mushroom powders. I can buy dried mushrooms in bulk and was wondering what you thought about grinding them into a powder myself. Any thoughts? Thanks!

  • robin m

    I was so happy to see you are linking to Thrive Market. I just got an order from them today with the items i didn’t have at home and will be happily be making these tomorrow.
    Keep the delicious nutritious recipes coming our way. xoxox rm

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