Welcome to HOLIDAY SWEET TREATS WEEKEND!!!!
The Holiday season is in full swing and there are so many temptations around us! From cookies to cakes to pies, this time of the year is filled with sugary desserts and snacks. Everytime I eat these kinds of treats, I instantly feel guilty for indulging. I know that all that sugar will make me have a massive crash later in the day. Plus all that sugar makes me feel so bloated! Anybody feel the same way???
Instead of falling victim to the typical Holiday treats, I’ve come up with three awesome healthy holiday sweet treats to celebrate HEALTHY SWEET TREATS WEEKEND!!! I am so excited for this because…
- I love healthy sweet treats; and…
- I love sharing delicious food with people that taste so good you would never know that it is healthy!
So get ready for three simple and delicious healthy sweet treat recipes!!!
First up, is this gorgeous Raspberry and Almond Butter Chocolate Fudge. Isn’t it beautiful?! And it is super simple to throw together! This sweet treat literally takes 10 minutes to mix together and pop in the fridge or freezer to set.
This fudge has no refined sugar, no dairy and is gluten free and vegan! It also contains raw cacao powder which is higher in antioxidants, and almond butter to help boost the protein content. The coconut oil in the fudge also gives it a melt-in-your-mouth texture…delish! I love the bright red raspberries too. Such a vibrant burst of color against the deep chocolatey fudge.
And stay tuned for another healthy sweet treat tomorrow!
This super easy and healthy chocolate fudge will curb your chocolate cravings without making you feel guilty for indulging! Adapted from "Jay's Baking me Crazy".
- 1/2 cup coconut oil
- 1/2 cup raw cacao powder
- 1/2 cup creamy almond butter warmed in microwave till pourable
- 1/4 cup raw organic agave syrup
- 1/8 tsp Himalayan Pink Salt
- 1 tbsp creamy almond butter warmed in microwave till pourable
- 1/2 cup fresh rasperberries washed and dried thoroughly
Line a 8"x8" dish or a loaf pan with parchment paper to prevent sticking. Ensure parchment paper hangs out of the sides of the dish, to aid in removal of the fudge later.
In a medium bowl, add the coconut oil and melt gently in the microwave.
Add in the cacao powder, melted 1/2 cup almond butter, agave and salt. Mix well till completed combined.
Pour mixture into the prepared dish or loaf pan. Smooth into one even layer.
Drizzle the remaining 1 tbsp melted creamy almond butter over the top of the fudge mixture. Use a spoon or butter knife to gently swirl the almond butter into the fudge, leaving beautiful curls of color.
Gently drop raspberries onto the fudge and push down slightly to partially submerge them.
Carefully place the dish or loaf pan into the freezer to set, approximately 2 hours.
When ready to eat, take dish or loaf pan out of the fridge. Carefully cut into 9 squares and enjoy!
Since coconut oil is used in this recipe, this fudge is best kept in a cold environment like a fridge or freezer, till right before eating. The fudge will melt fairly quickly when it is out of the fridge or freezer.