Saturday, May 19, 2012

Spicy Mexican Fudge

Being from San Diego originally, I love Mexican food.  Good Mexican food.  Trips down South always bring to mind the flavors of chili mixed with tropical fruits like coconut and mango.  This Spicy Mexican Fudge delivers the pungent pairing of spicy and sweet, smooth and chewy, and every bite comes with a little kick of heat!  This fudge is power packed full of antioxidants, protein, fiber, and calcium.  Bite into a mouthful of heavenly rich and creamy fudge and deliver energy and vitality to your body at the same time!  Does it get any  better?!

Makes 24 pieces
1/2 cup coconut oil (raw, unrefined, organic works best)
1 cup dried fruit (mango, blueberries or papaya work well just make sure it is unsweetened and chopped into small pieces if using strips of dried fruit)
1/2 cup raw almond butter
1 cup raw cocoa powder or carob powder (I've taken carob chips and powdered using a coffee grinder)
2 tbsp raw honey
1 tsp chili powder
1/2 tsp cayenne pepper
1 tsp ground cinnamon
2 tbsp shredded coconut
1/4 tsp sea salt (optional)

1. Place your coconut oil in a bowl and then place in a sunny spot to liquefy.  If the day is cloudy, set the jar of coconut oil in a pan of very hot water to liquefy.
2. In a medium bowl, add the coconut oil, dried fruit (I'm using mango), raw almond butter, cocoa powder, raw honey, chili powder, cayenne, cinnamon and salt.  Mix well until all the ingredients are incorporated.
3.  Coat the bottom of an 8-inch square pan with coconut oil or if you have parchment paper, line the pan.  I like to use the parchment paper because it makes for easy removal and very easy cutting of even pieces.  However, coconut oil works as well.
4.  Spread your fudge into the pan, creating an even 1-inch deep layer.  Sprinkle the shredded coconut over the top in an even layer.  Cover and place in the freezer for an hour or until very firm.
5.  Remove from the freezer and place on the counter for the fudge to soften enough to cut easily.  This will take about 20 minutes.
6.  If using parchment paper, lift the fudge out of the pan and cut on a flat surface.  If you've used oil, cut the fudge into 24 evenly sized pieces (about 1 1/2 inch squares).  Fudge will keep in a covered container for up to 2 months in the fridge or up to 6 months in the freezer.  This fudge lasted about 1/2 day in my kitchen!!  We ate it so quickly!
*if left out, this fudge will melt so make sure to keep it cool :)

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