It’s Friday, it’s sunny (in Minnesota) and I still had a few recipes left to taste and shoot.
On this list? Fudge.  Ok, twist my arm.

Fudge cover

We’ve been talking for weeks about our mission to upgrade.  Upgrade the holiday favorites in a way that saves everything from your waistline, to your moods, and especially your energy (you’re gonna need that.)  We love food.  Duh.  But what we LOVE is food that makes us feel good. When we’re talking indulgences we, of course, can’t go buck wild but we can (and will) have some fun.

What else is fun?  Watching Sixteen Candles while doing it.  We are house sitting for the Winter and yes, there is a TV in the kitchen.  Watching Jake Ryan and Samantha Baker falling in love while making fudge. You tell me you wouldn’t watch.

Sixteen candlesFudge1Here’s a little teaser from the December Holiday Disaster Prevention Program.

Fudge, upgraded.

1 16 oz jar of raw almond, cashew or sunflower butter
⅓ cup Grade B maple syrup
⅓ cup coconut oil
1 teaspoon pure vanilla extract
½ cup raw cocoa powder
1 teaspoon sea salt

  1. Put almond butter, maple syrup, coconut oil and vanilla extract in food processor. Blend for 5-10 seconds.
  2. Add cocoa powder and blend again.  Add sea salt and pulse a few times. Transfer the mixture to a dish lined with plastic wrap, for easy removal.
  3. Refrigerate for at least 2 hours before eating.  Don’t go eating the whole thing now.

Fudge 4You won’t be disappointed.  This we can promise you.

Happy weekend!