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.

Leave a Reply