Now that a few days have already passed since Christmas and we all have kind'a recovered from the holiday "eating disorder", we're ready to enroll on the second wave of indulgent sins. Also, I want to celebrate with you the fact that we reached 50,000 views of the blog! Thank you all for your support!
So, for all reasons, today is the perfect day for a yummy recipe here in the blog...
This Quinoa Carob Fudge is extremely simple to prepare and much healthier than the original version. It doesn't need any sugar and is rich in fiber, omega fatty acids, vitamin B and minerals.
And apart from the fact that it is healthy, this fudge is also delicious and comforting. Toasted quinoa gives it a pleasant fragrance, dates provide all the sweetness it needs and carob gives it an exotic touch.
If you're not a big fan of carob you can replace it by cacao powder and it will turn out even closer to the original version.
I'm not sure if they're gonna make it to 2016...
Quinoa Carob Fudge
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Difficulty Level: Easy
Cost: ~4,70 € (in Portugal)
Nutritional Information (per cube): 55 Kcal, 1.1 g protein, 9.5 g carbs, 1.3 g fat
1/2 cup dried Quinoa (~100 g)
1/4 cup Carob powder (~25 g, or cacao powder)
8-10 Dates (~120 g, Medjool are better)
2 tbsp Coconut Oil, melted
4-6 tbsp Water
1. Place quinoa into a non-sticky skillet over low heat. Let quinoa toast for about 5 minutes (or until it starts to pop), stirring frequently. Remove from heat and let it cool down*.
2. When cold, transfer toasted quinoa to the food processor or coffee grinder and turn into flour.
3. In the food processor, add pitted dates, carob and melted coconut oil to the quinoa flour and process to form a paste. Add in water, little by little, to adjust the consistency.
4. Prepare a square or rectangular container lined with parchment paper and transfer the prepared dough into it. Smooth the surface using a spatula and place in the freezer for about 2-3 hours. To serve, remove from the freezer and let it soften for about 5 minutes. Slice the dough into cubes and serve. Maintain the left overs in the fridge for 1-2 days or in the freezer for longer.
*It is really important to let the toasted quinoa to cool down. The first time I tried this recipe I didn't wait and some parts of my food processor melted. :-(
I hope you enjoy this healthy sweet treat. Don't forget to comment below and share photos if you try this recipe!