SWEET FOOD STORY has been created to educate and inspire you, and to enhance your health and happiness. It has been created to share factual information about ‘sugar’, which is a highly confusing topic for many people, as well as recipes that allow you to embrace a new way of taking care of yourself. I hope you love it – Dr Libby
Chocolate Fudge Squares
INGREDIENTS:
- 220g peeled sweet potato, roughly chopped in same sized pieces
- ¾ cup almond butter
- ½ cup cacao powder
- ¼ cup honey
- ½ cup coconut oil
- ½ teaspoon vanilla paste
- 3 tablespoons maple syrup
- pinch of salt
- 1 cup shredded coconut
METHOD:
Steam sweet potato until it is soft and tender, then mash.
Combine all ingredients (except shredded coconut) in a high-speed blender with the cooked sweet potato. Blend until well combined (for no longer than 10 seconds, otherwise the fats will split the mixture).
In a mixing bowl, combine the coconut with the blended mixture and combine gently.
Line a slice tin with greaseproof paper and spread the mixture evenly in the tin. Refrigerate until set, then cut into slices.
Makes 25-30 squares, 20 minutes, Freezer-friendly
NUTRITIONAL INFORMATION:
This fudge is deliciously rich and decadent. The sweet potato contains beneficial amounts of beta-carotene, as well as a range of minerals, supporting great eye health and assisting with blood glucose regulation and energy. The texture of sweet potato also adds to the yum factor of this incredible fudge. Best enjoyed in small bites!
Jaffa Cake
INGREDIENTS:
Cake
- 4 large carrots, grated
- 1 tablespoon orange rind
- 5 dried dates, roughly chopped
- 1½ cups shredded coconut
- 2 tablespoons psyllium husk
- 2 tablespoons maple syrup
- 1 tablespoon freshly grated turmeric
- pinch of salt
Icing
- 1 tablespoon orange rind
- ⅔ cup raw cashew nuts, soaked overnight then rinsed will
- ¾ cup orange juice
- ⅓ cup + 1 tablespoon maple syrup
- ⅓ cup cacao powder
- 100g cacao butter, melted
METHOD:
Line a cake tin with greaseproof paper.
Combine all cake ingredients in a food processor and process until well combined.
Press into the cake tin. Refrigerate while you make the icing.
To make the icing, blend the first five icing ingredients until very smooth.
Add the melted cacao butter by drizzling it in while the blender is still running on a low speed, and bend until combined.
Pour onto the cake and set in the freezer for 30 minutes.
Makes 14-16 slices, 15 minutes
Freezer-friendly
NUTRITIONAL INFORMATION:
This amazing cake packs a powerful nutrition punch! The carrots and orange contribute beta-carotene and vitamin C, both essential for healthy vision and a strong immune system. Maple syrup and dates are mineral rich sweeteners that contain between them iron, potassium, calcium and zinc, all of which are important for new blood cell and bone formation. This cake contains several sources of beneficial dietary fibre, aiding in healthy elimination. The turmeric is used in this cake to give it a nice orange colour, as an anti-inflammatory agent, and to help assist phase two liver detoxification, helping the body to eliminate hormones, synthetic chemicals and other substances that don’t benefit the body. A small slice of this cake is sure to satisfy.
REPRODUCED WITH PERMISSION FROM DR LIBBY’S SWEET FOOD STORY. PUBLISHED BY LITTLE GREEN FROG PUBLISHING LTD. COPYRIGHT © DR LIBBY WEAVER, 2014
