Back then, whenever I so much as looked at a bar of chocolate I put on two kilos, or at least it felt so, and I didn’t even feel like eating chocolate anymore. Nowadays with the fitness, paleo, low-carb, keto and what not fever, such miraculous things started to appear on the market like sugar-free chocolate and sweet syrups that come in all shapes and sizes. (Whenever I think of these I somehow always imagine a Stevia honeycomb house.)
Take my grandmother for example… she spent her entire life in front of the oven (I can still recall the smell of her mellow cookies) but she would probably look at me as if I were some kind of alien if I asked her to put rice syrup in one of her cakes and she wouldn’t have the faintest idea what I was talking about.
Today even these chocolate bombs can be healthy and unless you eat too much of them you don’t even have to worry about your diet. You need to know when to stop, though.
- 2 cups sugar-free chocolate (paleo)
- 1/3 cup coconut cream
- ¼ cup hazel nut cream
- 4 tsp rice syrup
- ¼ tsp vanilla extract
- a pinch of salt
- ¾ cup + ¼ cup nuts (Turkish hazel, cashew nuts, almonds…)
- 1. Melt the chocolate chips over simmering water, add everything but the nuts and stir until combined.
- 2. When you are done, add three quarters of the nuts and pour the fudge in a tin lined with parchment paper. Put it in the fridge for 20 minutes and when it’s not yet fully hardened pour the rest of the nuts over it.
- 3. Put it back to the fridge for 2 hours then let it rest at room temperature so that you can slice it easily. Cut it into cubes before you serve.