Turmeric Chocolate Fudge

by Mark Goodwin

Turmeric Chocolate Fudge

by Mark Goodwin

Turmeric might seem like an odd choice for a fudge recipe, but the earthy, peppery flavor really balances out the sweetness from the dates and chocolate. It’s delicious, distinctive and it looks cool! A real crowd pleaser.

INGREDIENTS

  • 1 1/2 cup pitted dates, soaked in hot water
  • 1/2 cup cocoa powder
  • 1/4 cup almond butter or coconut oil
  • 2 tbsp turmeric

OPTIONAL ADDITIONS:

  • 1 scoop protein powder
  • 1 scoop collagen powder
  • 3 tbsp adaptogen powder
  • 1 tbsp maca
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

INSTRUCTIONS

  1. Line an 8×8 inch pan with parchment paper and set aside.
  2. In a food processor or blender, combine the dates and nut butter or coconut oil. Process until a smooth paste is formed.
  3. Add in the cocoa powder and 1/2 the turmeric, reserving some to dust over the top. If you’re adding any optional add-ins, add them at this stage. Continue to blend until evenly combined.
  4. Once combined, transfer the chocolate fudge mixture to the prepared pan. Using your hands or a spatula, press the fudge down into one even layer then sprinkle over the remaining turmeric.
  5. Allow the fudge to set in the fridge for a minimum of 6 hours to overnight.
  6. To serve, remove from the pan and slice into squares. Enjoy!
  7. Cover and store leftover fudge in the fridge for up to 7 days. Leftovers can also be frozen for up to 3 weeks. Thaw in the fridge to eat from frozen.
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