Friday, October 11, 2013

Updated Raw Fudge Recipe

Raw Fudge
No heat, gluten and dairy free.
Made with two kinds of nuts (peanut and walnut). 



As part of a wellness presentation I put on recently for a local MRTT (Moms Run This Town) chapter in Ridgecrest, CA, I made raw fudge as an example for a rich plant based protein snack. This would be an ideal food for after a run or a mid-day snack. The theme of the talk: Power up with Protein and Fuel with Fruits and Vegetables. I provided some health tips on how to eat more antioxidants and their importance for runners. 


Ingredients:



2 cups Chocolate Complete powder (non-GMO tofu, pea, rice & chickpea protein) (like this)
     Yields: approximately 30g of protein
4 cups Nature’s Path Organic Hemp Plus Granola (Omega 3s) (like this)
     Yields: approximately 56g of protein
1 cup chopped walnuts (improves cholesterol; Omega 3s) (like this)
     Yields: approxiamtely 20g of protein 
1 cup dried cranberries (antioxidants - protects cells from free radicals)
      Not a source of protein. 
1 cup maple syrup (amino acids – essential to cell maintenance, function and regeneration)
      Not a source of protein.
2 cups creamy peanut butter (source of protein used to rebuild muscles)
      Yields: approximately 112g of protein (there are 16 tbs in one cup, 2 tbs = 7g)

The fudge made 40 servings. Each serving provided approximately 6g of protein. 

Preparation: 


This one is a cinch! Though, it'll build some muscles while you mix. Mix dry ingredients together (the first 4 ingredients) then add the wet. My trick is to mix the peanut butter and maple syrup together to get a nice consistency that can be poured over the dry ingredients. Mix - about 50 strokes. Pour into a 13x9 pan and pat down until level. Refrigerate for at least 1 hour then cut into 40 servings (8 rows by 5) and keep refrigerated between servings. It'll keep in an air tight container for up to one week. Enjoy! 


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