Dark chocolate boosts endorphines, the ‘feel good’ chemicals in the brain. These endorphines bind to opiate receptors in the brain, leading to a feeling of euphoria, similar to what a runner experiences during their ‘runners high.’ It is also highly concentrated in a brain boosting amino acid known as tryptophan, which is a precursor to seratonin, the neurotransmitter of happiness and positive mood.
- 1/2 cup - coconut milk
- 1 cup - almond butter
- 1/2 cup - maple syrup
- 1 TSP - vanilla extract
- 3/4 cup - raw cacao powder
- 1/2 cup - melted cacao butter
- Pinch of Salt, Cayenne Powder and Cinnamon
- 1 In a double boiler melt the cacao butter.
- 2 Mix all wet ingredients in a large bowl and stir well using a wooden spoon until fully blended. If the nut butter is clumpy, make sure to press down with the spoon until.
- 3 Add cacao powder and salt to wet ingredient bowl and mix using a spoon until smooth.
- 4 Enjoy immediately by scooping out 1 tbsp at a time into 2oz shot glasses.
- 5 See my Naturally Nora tips above for ‘later consumption’ options.
Tips:Consumption Options: This fudge can be enjoyed immediately, or stored for later consumption. Here are a few options:
- Fudge Bark: Line a large baking sheet with parchment paper, pour mixture onto parchment paper, spread out evenly. You have the option of sprinkling your favourite ‘nut or seed’ before placing it directly in freezer. After about 6 hours (or overnight), remove from freezer and break off into bite sized pieces for serving.
- Fudge Dollups: Line a large baking sheet with parchment paper and scoop about 1 tbsp of mixture, and drop (dollop style) onto baking sheet. Place in freezer for 6 hours (or overnight) before consuming.
- Fudge Personalized: Pour mixture into your favourite (or festive) silicon baking mould and freeze for up to 6 hours or overnight before serving. I made these for valentines day, hence the heart!