Chocolate Peanut Fudge

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yum yum yum yum yum yum yum!!!!

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Dates
Coconut Oil
Cacao Powder
Carob Powder
Crunchy Peanut Butter
Salt (maybe if needed)

I used equal amounts of dates, oil and powder (mixing the two powders together)
Chop dates and remove stone, then soak in hot water for about 20 mins to soften.  Place the soften dates, coconut oil, cacao and carob powders in a blender and blend until smooth (takes seconds) Have a taste now, does it taste chocolaty enough?  Carob is more bitter so if it you like your chocolate bitter you know what to do.  Place this paste into a bowl and stir in the crunchy peanut butter. Have a taste now, does it need salt?

Place this mixture into a non stick cake tin and place into the fridge to cool and set.  When firm, cut and devour!!!

ps – cacao contains caffeine so best eaten a long time before bedtime (if you are caffeine sensitive you can always use more carob and less cacao)

Justyna’s Sugar Free Fruit Crumble

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You will never believe that this delicious simple recipe is sugar free, we got to make it on Friday afternoon at the Windfire Yoga Retreat and absolutely everyone loved it!  A big thanks to my beautiful quiet friend Justyna for this recipe ♥

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Any fruit you want!!!
I used: Apples, Pears & Nectarines (blackberries would be great too)
Oats (if you want gluten free, then use gluten free oats)
Roast Hazel Nut Flour (super simple to make, see below)
Rice Syrup
Sesame Oil
Cinnamon
Sea Salt

Pre-heat oven to 180 degrees
Roughly chop and deseed/stone the fruit, place in deep roasting dish and cook until soft, about 20 mins.
Meanwhile to make the topping, using your hands (go on!) mix the oats, nut flour, rice syrup, oil, cinnamon and salt until you have a crumbly mixture.  Lots of oats, I like jumbo but you could use porridge for a less grainy texture, keep tasting as you may find you do not need as much rice syrup as you think.  Just a little oil to give that extra crunch.
When fruit is soft, remove from oven, stir in a little cinnamon (at this point you will have to resist eating because it will smell delicious) then cover with your crumble topping and pop back in the oven until it turns golden brown.

If you would like a delicious pouring cream try blending some blackberries with oat cream.  Or to make a hot chocolate berry sauce simply add a little water and frozen berries to a pan, when the fruit becomes soft use a potato masher to squash and then add carob powder (or cocoa will do too)

To make hazel nut flour you will need to roast the nuts in the oven until browning and smelling toasted (I usually keep a jar of these in the cupboard to use in smoothies etc) Place the roasted hazelnuts in a food blender and wizz up to a flour consistency.

This is usually what is left…
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