Christine’s Chocolate, Almond and Coconut Fudge

250g (9oz) sesame seeds 200g (7oz) almonds ½ tsp ground cinnamon 4tbsp Organically grown sprouted flaxseed 4 tbsp tahini 2tsp Organic virgin coconut butter 25g (1oz) Zylosweet 150g (5 ½oz) plain unsweetened carob bars or dark chocolate (75% cocoa) melted

Place the sesame seeds and almonds in a mill or food processor and blend until finely ground. Add the cinnamon and flaxseed and mix thoroughly. In a pan melt together the tahini, coconut butter, Zylosweet and chocolate. Stir in the almond mixture and beat well to form a sticky paste. Press the mixture into a lightly greased and lined tin (approx 30cm by 20cm) and chill in the fridge for 2-3 hours until firm. Cut into small bars to serve.

This was taken from The Intelligent Way To Lose Weight by Dr Mark Atkinson and Christine Bailey, published in Higher Nature.

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