This fudge hosts several superfood powders, including the anti-oxidant powerhouses Maqui Berry and Cacao. It also uses Lacuma powder, which is naturally sweet, without any sugar content. The Mesquite powder also adds an interesting flavor I can't really describe, but fits the name.
This is another one those delicious Julie Morris recipes, which can be found in her book, Superfood Kitchen.
The full list of ingredients goes like this:
- 2 tablespoons Maqui Powder
- 2 tablespoons Maca Powder
- 1 tablespoons Mesquite Powder
- 6 tablespoons Lacuma Powder
- ½ Cacao Powder
- ¼ cup Palm Sugar
- 6 tablespoons Coconut Oil
- ¼ cup Maple Syrup (or Agave Nectar)
The maple syrup and agave nectar both provide distinct flavors to the fudge. I personally like the maple syrup better, but will sometimes make them with the agave nectar, just to mix it up now and then. Either way, the outcome is ... dynamite!
Put all those ingredients in a food processor and mix until they're combined well. Check the consistency and try adding a little more coconut oil, if it seems too dry. Once everything seems good, pour the mixture onto some plastic wrap and mold the fudge into a 1-inch high square/rectangular shape. Fold it up and place in the refrigerator for about an hour, to let it solidify more. Then, take it out and ...
With ¼ cup Palm Sugar and ¼ Maple Syrup, you do want to eat these sparingly to keep it healthy. Everything in moderation, right?
At least that's what I told myself right before eating half the batch of fudge I made!