The regular chocolate fudge normally contains milk or cream, which means that you consume refined sugar and saturated fat plus omega 6 Polyunsaturated fatty acid (PUFA). Omega-6s help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system, but some omega-6 fatty acids also tend to promote inflammation. So I switched refined sugar to raw honey, used coconuts oil instead of cream. Both cream and coconuts oils consist of large amount of saturated fat, but coconuts oil consists of about 70% medium chain fatty acid and short chain fatty acid while cream (dairy fat) contains mostly (about 90%) long-chain fatty acid. MCFA being absorbed more efficiently than long chain fatty acids (LFCA). Subsequently, MCFA are transported in the portal blood directly to the liver, unlike LCFA which are incorporated into chylomicrons and transported through lymph.
Ingredients: (16 to 20 pieces)
- 1/2 cup Organic unsweetened cocoa powder
- 1/2 cup Extra virgin organic coconuts oil
- 1/3 cup Organic coconuts flakes
- 1/4 cup Organic almond milk
- 2/3 cup Organic Raw Honey
- 1 teaspoon Organic vanilla essence
- Put all ingredients into a blender until mixed well.
- Pour into parchment covered 6×4-inch glass baking dish and spread out evenly with spatula
- Refrigerate until set (about 3 hours) and cut the fudge into 1/2 inch squares.