Walnutty chocolate

Does anyone love chocolate more than I do?

I think that may be impossible…

Back in 2003, I decided to stop eating sugar entirely for one month as an experiment. This was actually a lot easier than I expected and completely changed the way I eat since. It made me realize how often I was eating sugar to sooth uncomfortable emotions and that I didn’t need to eat cookies, cake, and other desserts to have a good time or connect with people.

However, the biggest thing I missed was chocolate! Not even really sweet chocolate, just that distinct taste! So I came up with this recipe for making my own fudge-type dessert using some healthier ingredients.  This is now my major chocolate substitute.

Kate’s Walnutty Chocolate

(makes about 36 small pieces)

Walnutty Chocolate

Walnutty Chocolate

Ingredients:

  • 1/2 cup cocoa powder (I often use raw cacao powder)
  • 1/2 cup butter or ghee (I make my own ghee using organic, cultured butter, see ghee recipe here) – ghee is softer/wetter than butter, so use a bit less ghee than you would butter
  • 1/2 cup almond butter (you can also use tahini or any other nut butter you like)
  • 1/2 cup walnuts
  • 1/2 cup pumpkin seeds
  • 1.5 cups quinoa puffs, rice puffs, millet puffs (any combination)
  • 1/4 to 1/2 cup flaxseeds, ground
  • 1/3 to 1/2 cup vegetable glycerine (very sweet but does not spike blood sugar – I get mine in large bottles from Azure Standard) or maple syrup/honey/agave syrup – adjust according to desired sweetness
  • 1 handful cacao beans or nibs (optional)

Directions:

  1. Line a metal 9×9” pan with parchment paper and put in the freezer to cool.
  2. Melt ghee, nut butter, and cocoa together on stove in a medium pot on low to medium heat and stir until smooth.
  3. While those are melting, chop nuts and seeds in food processor.
  4. Add ground flax and puffs to chopped nuts and set aside.
  5. Remove prepared pan from freezer and have ready.
  6. Remove pot from heat and stir in vegetable glycerine, ensuring it is well mixed.
  7. Stir in nut mixture until blended.
  8. Pour mixture into pan and spread to corners.
  9. Put back into freezer or fridge until firm enough to cut.
  10. Cut the chocolate into squares and peel off of parchment paper.
  11. Keep refrigerated to keep it from getting mushy.

Trackbacks/Pingbacks

  1. Nut-free chocolate fudge - Kate Whimster, Toronto Naturopath - April 29, 2015

    […] years I’ve been making my signature Walnutty chocolate as a healthier substitute for store-bought chocolate treats.  That recipe includes lots of walnuts […]

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