I’m sure there are some of you who don’t.
Truly, though, you needn’t read on if chocolate and fudge isn’t your thing.
HOWEVER, if it’s only not your thing because you (like me) are trying to cut out sugar and eat more raw, wonderful food, then stick around.
You have to understand, writers tend to be a bit sedentary. Job hazard and all that. Many, like moi, try to make changes to our lifestyles and eating habits to compensate. For instance, I switched to a standing work station a couple years ago (at both home and the dayjob). Yes, I occasionally still perch, or write at the kitchen counter or on the deck. Sometimes you just have to sit the butt down to warm up the brain and get the creative juices flowing. I also added in more exercise by way of yoga and cardio. (I figure my daily chores have the weight portion of the workouts covered.) And, I changed the way I eat. That’s harder to do when the other person in the household feels there is no need for him to follow suit and continues to buy and eat junk.
Self-control. I’ve been developing that.
There are some things I refuse to give up, although I have cut back on my intake in some cases. My daily dose of espresso is a necessity, dark chocolate, dark beer, red wine, and whiskey are crucial to my survival, the safety of those around me (particularly the coffee first thing in the a.m.), and my creative flow. Outside of those items, I try to find recipes that are healthier yet also satisfy my cravings. Lately, I tried a ‘cheesecake’ made totally from nuts, dates, cocoa, and almond butter. It truly was scrumptious and I can share that recipe if you like.
Today, however, it’s all about the fudge recipe my niece turned me on to. I admit, I’m a bit of a kitchen chemist, so I tweaked the original. I’m going to tweak it even further to add almonds and unsweetened coconut for a Mounds bar type delight, but here is the plain version as I made it:
- 3/4 C coconut oil
- 3/4 cups cocoa powder – unsweetened, the darker the better, pure cocoa or cocao, whichever you prefer, absolutely NOT the icky kind with sugar. Look at the ingredients. They should read: Cocoa
- 1/2 C Almond Milk — or coconut milk, if you’d rather
- scant 1/4 C honey — the original called for 1/3 cup but I wanted less sweetness
- 2 t vanilla extract
- the original calls for a pinch of salt, but I omitted that.
Melt the coconut oil, add in everything else, blend the crap out of it. Line a glass dish with parchment paper. Pour in the fudge. Refrigerate to cool. Once solid, cut into bite-sized chunks and store in the freezer. That’s all there is to it.
Seriously, I could have eaten all of it in one sitting, it’s that tasty, and I’m a confirmed choc-o-holic so that says a lot. Try it and let me know what you think. Maybe I’ll share the non-cheese-cheesecake recipe next week. I’m still tweaking it.
Baking is a lot like writing for me. Start out with a rough draft and polish it till something amazing happens. 😉