Vegan Vanilla Chocolate Fudge
This delicious vegan fudge uses only a few staple ingredients and is jam packed full of plant protein and is low in sugar. You may be shocked to see that it uses chickpeas. Yes, that is what gives it the delicious fudge-eey consistency.
All I had to do was blend, pour and allow it to set in the fridge. Let me know if you make it, and make sure to tag @rooted_living1
Ingredients:
1 can chickpeas, drained and rinsed
2 scoops Form Performance Vanilla Protein Powder
2 tbsp. coconut oil
1 tbsp. almond butter
100g dark chocolate
Method
1. Add the chickpeas to a blender and pulse a few times.
2. Add in the vanilla protein and blend again. Next add in melted coconut oil and the almond butter + a pinch of pink salt.
3. Blend until smooth and the mixture sticks together.
4. Transfer to a small dish. Melt the chocolate and drizzle over the top before putting in the freezer for 1-2 hours.
Registered nutritionist (mBANT) (dipCNM), Nutritional Therapist (CNHC) and Naturopath (ND).
'It is my passion to use the latest evidence-based nutrition and my clinical experience to guide and help you to support your health & wellbeing'
Health hasn’t always been my journey. In fact during my teenage years I suffered with disordered eating. Living off low fat/low calorie foods, diet coke and black coffee, my body stopped being able to function. My skin was dry, my hair falling out, I had terrible gut issues (bloating, gas, and constipation) I lost my periods, complained of being cold and was constantly exhausted. If only I knew what I know now, that my brain and body were literally starved of nutrients.
Gradually I began to see that my destructive behaviours and habits were robbing me from living and enjoying life. It was a long road of re educating myself, eating nourishing foods, learning self-compassion, and actually finding the enjoyment in food.
Over time my skin cleared up, my hair grew, my energy came back, hormones re balanced, and I saw firsthand the power of diet and lifestyle modifications in recovering my own health.
Fast forward a few years I am now a qualified nutritionist helping to educate people on the effects of food as medicine, food as enjoyment and food as fuel.