I will admit: I often feel like I need a little something-something after dinner. A little cap, if you will, to signal "thanks, I'm done". This helps me move along with my night and avoid the [far-too-familiar] descent into snack-land.
Finding a gluten-free, vegan, sugar-free option that truly satisfies can be tricky, but I am thrilled to have discovered something that fits the bill. It's an adaptation of the Detoxinista's almond butter fudge: easy to make, quick to set, and seriously luxurious! It has no added sugar: the coconut butter adds a lovely bit of sweetness that complements the bitterness of the hazelnuts nicely.
Mix up a batch of this and keep in the freezer for the next time a dessert-attack strikes. One 1" piece is rich enough to take the place of a whole piece of cake: enjoy slowly and mindfully, knowing you're giving your body some happy, satiating fats, plant-tastic vitamins, and a hit of antioxidants.
- 1/4 cup hazelnuts
- 2 tbsp almonds
- 1 tsp coconut butter
- 1 tsp coconut oil
- cinnamon
- nutmeg
- 1. Blend almonds, hazelnuts, coconut oil, and coconut butter in blender until smooth (about 4 minutes).
- 2. Spread in small loaf pan or glass tupperware (about 1/3" thick).
- 3. Sprinkle with cinnamon and nutmeg and transfer to freezer for 30 minutes.
- 4. Cut into 1" squares.
- Store in freezer.
![black eyed peas mashup [vegan mofo day #2].](https://www.fromthegroundupwellness.com/wp-content/uploads/2013/08/photo-462-150x150.jpg)
[…] and flavorful healthy fats [a little almond butter + coconut butter, avocado with gomasio, or this freezer fudge] make incredible substitutes for those craving-filled moments. The one exception I make on a daily […]