SOMETHING SWEET. for sunday. maca, macadamia fudge from raw chocolate.











If you’re a fan of Lucuma like we are, try adding it tothis recipe for a more Peruvian-inspired “fudge.”1 cup cacao powder1 cup cacao butter, liquefied1/2 cup coconut oil11⁄2 cups liquid sweetener1/4 cup almond milk2 tablespoons maca1/4 teaspoon salt1 tablespoon vanilla extract1 cup macadamia nuts, choppedBlend all ingredients except for macadamia nuts until smooth. Stir in chopped nuts.Prepare a 9-inch square cheesecake pan by greasing the sides with coconut oil and lining the bottom with parchment paper. Pour blended ingredients into prepared pan. Freeze for at least 1 hour to set. Fudge can be stored in the freezeror refrigerator for several weeks.Makes approximately 3 dozen 1-inch pieces
Caption:

SOMETHING SWEET. for sunday. maca, macadamia fudge from raw chocolate.

If you’re a fan of Lucuma like we are, try adding it to
this recipe for a more Peruvian-inspired “fudge.”

1 cup cacao powder
1 cup cacao butter, liquefied
1/2 cup coconut oil
11⁄2 cups liquid sweetener
1/4 cup almond milk
2 tablespoons maca
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup macadamia nuts, chopped

Blend all ingredients except for macadamia nuts until smooth. Stir in chopped nuts.

Prepare a 9-inch square cheesecake pan by greasing the sides with coconut oil and lining the bottom with parchment paper. Pour blended ingredients into prepared pan. Freeze for at least 1 hour to set. Fudge can be stored in the freezer
or refrigerator for several weeks.

Makes approximately 3 dozen 1-inch pieces

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