Thursday, 20 February 2014
Banana Coconut Fridge Fudge
My husband has a seriously good immune system! Every time the girls and I come down with a cold he seems to manage to avoid catching the bug. Some people have all the luck! To be fair though, I can pretty much pinpoint the moment at which the bug was passed on to me…I was going in for a kiss on the cheek with my eldest daughter at bedtime (thinking the cheek was a safe option when she had a minor case of the sniffles) and she decided to turn it into the biggest sloppiest kiss ever right on the lips. Arrgghh! Within 24 hours my nose was blocked and my throat had the scratchiness to it that is just downright annoying. I was having a bit of a whinge to hubby about it - I'd rather be at either end of the spectrum…100% well, or 100% sick (as in bedridden, properly sick) than all of this in-between nonsense. I find it really frustrating to be not really sick enough to time off from the long list of things to do, but to just generally not feel at the top of my game in doing all of those things. He disagreed and thought it was horrible being properly sick, but I think it sounds great! Forced to lie in bed and do nothing at all but read books and feel sorry for myself - it's the ultimate fantasy!!
Anyway, enough about out sniffles - they're a bit of a non-event, just a little annoying blip in the road that is making us all a little cranky.
The perfect antidote to general crankiness is catching up with girlfriends. This week has been a great week for it - coffee with my wonderful friend yesterday, straight on to visit another friend who has just had her 3rd baby (they're so SMALL!!), and then today another catchup with another amazing friend.
For todays catchup, I made a little treat for us. This fridge fudge was simple to put together, only contains a handful of ingredients, and can be made with or without the chocolate topping, depending on whether you want it to be a little something you can munch on any old time to fill a gap during those peckish moments, or if you want something a little more sweet and decadent. I added a little maple syrup to the mix as I was going for the more decadent option, but you could leave it out if you want to reduce the sugar content.
Gluten-free, grain-free, dairy-free, nut-free, soy-free
1 cup coconut butter
1 large ripe banana
1/4 cup cocoa powder
1/4 cup desiccated coconut
3 tbsp maple syrup (or honey), optional
4 squares of dark chocolate (70% or higher), melted
1. In a food processor or blender place the coconut butter, banana, cocoa powder, and maple syrup. Blend until smooth. Remove from the blender to a bowl, add the desiccated coconut and mix well to combine.
2. Place tbsp amounts of the mixture into moulds, or place the whole bowl into a baking tin.
Refrigerate for a few hours to set (you can put them in the freezer if you are short on time). If you have gone with moulds, remove them. If you have chilled it in the baking tin, remove and cut into squares.
3. Dunk each piece of fudge into the melted dark chocolate (optional, but very tasty!). Place back in the fridge for a bit to set the chocolate.