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Seed Fudge

Seed Fudge

It’s been a while since I’ve done a “The Way I Cook” post…but this time I actually made up a “real” recipe! It is chocolate again today, though I do know how to cook other things — for instance, there is a Indian-style way I occasionally make green beans which usually wins the favor of my family — and I recently made a butternut soup that my sister seemed to really like — but this post is about chocolate…something I’m calling fudge, to be precise. It is rich and tasty, textured and full of flavor, as a variety of seeds, coconut, and cocoa power are melded together in this special treat. As usual, when I got an idea the other day and decided I’d try it, I simply started pulling things out of the cabinet and dumping them into the food processor, a little of this, some of that, and a hint of that other thing…etc. My sister and I liked it so much, I’ve worked at perfecting the recipe so I can share it with you all just in time for Valentine’s Day….

I’ve used a mix of sunflower, chia, and flax seeds, but you could use some other nuts and seeds as well, as long as you retain the chia seeds. They are important for achieving the fudge-like texture. Again, I’ve used tahini, which is just already-ground sesame seeds, but you could use almond butter, peanut butter, cashew butter, even coconut cream….

Here ’tis, then:

Seed Fudge

1/2 cup unsweetened shredded coconut

1/4 cup sunflower seed meats

1/8 cup chia seeds

1/8 cup brown flax seeds

Grind these ingredients a while on high, until it gets a little soft and the sunflower seeds are pretty well chipped up. The coconut will start the “going to cream” process, which is important for the fudge to stick together in the end. Next, add in…

1/2 cup tahini

1/4 cup cocoa powder

1 tsp vanilla

1/2 tsp stevia power OR 1/4 cup honey OR sweeten to taste with whatever sweetener you prefer

pinch salt

pinch ground cardamon (just ’cause)

Grind it all up some more. Pack the paste down tightly in a dish, cover, and put it in the refrigerator overnight. It is best made at least a whole day in advance, not only to let the flavors all meld together, but also to allow the chia seeds and coconut some time to get all sticky and hold it into a fudge-like substance that can be cut up as a finger-food dessert. This makes less than two cups, so for a family-sized amount you might want to quadruple (or at least double) the recipe.

I hope y’all enjoy my flight of fancy…do let me know if you try it and how it turned out for you!

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