Posts Tagged ‘enjoy life chocolate chips’

fudge abovefudge closeI’m officially addicted to this stuff!

It tastes incredibly rich and creamy and satisfyingly sweet, yet I have no guilt eating it! Packed with heart-healthy nut oils and containing very little sweetener, this nutty fudge tastes like a dessert but can be eaten any time.

It’s also super easy to make–about 5 minutes of actual “work” plus time to chill in the refrigerator.  Lately, I always have some on hand in the fridge for when I’m craving something sweet, or when I simply need a quick but filling snack. It immediately staves off hunger pains.



1/2 cup raw cocoa butter, melted

1/2 cup coconut oil, melted

1/4 cup raw almond butter

1/4 cup raw cashew butter

1 1/2 tbsp pure maple syrup or raw honey

2 tsp pure vanilla extract

1 pinch of sea salt

1 cup macadamia nuts, roughly chopped*

*Variation: 1/2 cup macadamia nuts (roughly chopped) and 1/4 cup Enjoy Life Vegan Chocolate Chips


fudge choc



Prepare a standard loaf pan by inserting a length of parchment paper into the pan. Fold the excess paper accordingly so you essentially have a paper-lined loaf pan.

fudge stir

Put the almond and cashew butter in a medium-size mixing bowl. Add in the maple syrup (or honey), vanilla extract and about 1/4 cup of the melted cocoa butter/oil mixture. Whisk together until well blended. The heat from the melted oil will help soften the nut butters and allow you to mix them easily. Whisk in the remaining melted mixture. Stir in the nuts (or nuts and chocolate chips).

fudge mix

fudge pan

Pour the whole mixture into the prepared loaf pan and put in the refrigerator to solidify. Chill until very hard, about 2 hours for best results.


When ready, simply lift out the paper “cup” and set it on a cutting board. Slice the fudge into 1-inch chunks and store in the fridge in an airtight container. Serve chilled.

fudge slab


fudge hand

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cashew pudding aboveLooking for a sweet but healthy treat–for yourself or the kids? This creamy, delicious and nutritious pudding whips up in less than 10 minutes! It uses cashews for the base instead of the usual ingredients we think of when we think chocolate chip cookies (e.g., all-purpose flour, eggs, butter, etc.), and relies on banana for the sweetener instead of the usual white sugar/brown sugar combo. Cashews are an excellent source of heart-healthy fats as well as important minerals including magnesium, manganese, copper and phosphorous. My recipe has been slightly modified from Stephanie Eusebi’s Paleo Cookie Dough Pudding.

This pudding has become a favorite of everyone in my family. It’s delicious straight from the blender or after it’s been chilled in the refrigerator for an hour. It keeps well for several days in an airtight container in the refrigerator. It does require a very high-powered blender, such as a Vitamix. If you just use a regular blender, the cashews won’t blend down into a creamy enough consistency.

cashew pudding close


3/4 cup raw cashews (preferably soaked overnight in 3 cups water and 1/2 tsp salt)

2 tbsp coconut oil, melted

2 tbsp almond butter

1 ripe banana*

3 tbsp water

2 tsp pure vanilla extract

1-2 tbsp maple syrup

1/4 tsp ground cinnamon, optional

1/4 tsp salt

1/4 cup Enjoy Life vegan chocolate chips

*Since there is so little added sugar, it’s important to use a ripe banana. It also makes blending easier.


Easy peasy! Put everything but the chocolate chips in a Vitamix or other high-powered blender. Blend until completely smooth and creamy. Scrape out into a bowl and stir in the chocolate chips. Makes approximately 2 cups.


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