Mocha Almond Fudge

I may just let the pictures do the talking today. I mean, how can I possibly improve on chocolate, coffee and almonds mixed together?

Well, I will at least add that this fudge is raw and made with soaked almonds, so not only does it taste good, but it also has some major enzyme activity going on.

In case you're wondering, the ONLY way to really enjoy fudge is by stacking it perfectly on a plate and taking it out into nature. Fudge loves the outdoors. Ok, really it's just more photogenic outside. Doesn't this fudge look great with a leafy green backdrop?

Just one little fudgy vignette before I let the pictures talk...

When I was a little girl, growing up in St. Louis, I remember going downtown to Union Station with my family to watch the men make fudge at The Fudgery. But these guys aren't just fudge makers, oh no, they're also comedians, song writers and just overall entertainers. Watching them fling liquidy fudge into the air while singing and dancing was one of my favorite things.

I may or may not have been singing in the kitchen while making this fudge.

I think singing makes the fudge turn out better. After you blend all the ingredients together (see recipe below), you just pour/spread them into a container like so.

It might be hard to tell from the picture what the size of the tupperware is, but it's pretty small. It made plenty of fudge--at least enough to last me a day or two. :) You could always do a bigger batch, of course...

Raw Mocha Almond Fudge
1 cup soaked almonds
1/4 cup unsweetened coconut flakes (optional)
1/4 cup coffee grounds (I used whole beans)
1/2 cup brewed coffee
1/3 cup coconut oil
1/2 cup cocoa powder
1/8-1/4 tsp stevia powder (add more to taste)
1/8 tsp sea salt


Process until mixed well. add more oil and coffee (or water) until the consistency is somewhat solid but soft. Spoon into a dish or pan and cover. Refrigerate until firm. Cut into squares. Sing a song.

If I make this again, I think I'll try making it with raw almond butter and without the coconut flakes or coffee grounds so it will be creamier. It was super delish like this too, though.

Happy Labor Day Weekend!

Sprouted Chickpea Hummus

How much is too much hummus? If there is a deadly amount for humans to consume, I've probably come close.

I first heard about hummus in high school--I thought it was ugly and the name made me think of a pumice stone (the ones that people use to rub callouses off their feet). Not exactly something I wanted to eat. I've learned since then, though. Now days, I have to remind myself that hummus is not food group of its own.

I usually buy hummus from Aldi or Trader Joes. The garlic one from Aldi is so so good, and it's super cheap. Since I've found good, healthy, inexpensive brands to buy, I usually don't attempt to make it myself.

But a few weeks ago, Nashville had (another) snow/ice storm, and this time I miraculously got a snow day! A snow day is a rare and precious thing for us 9-5ers. With an entire, unplanned free day, I headed to the kitchen. I'd seen this recipe and was intrigued by making hummus without cooking the chickpeas. I soaked dried chickpeas in a bowl of water overnight the day before, so my first step that morning was to grow sprouts.

Luckily, it was a beautiful sunny (snowy/icy) day. I laid out the soaked chickpeas on a damp paper towel on a baking sheet and set them by a window for a few hours. I forgot to get a picture of the full-grown sprouts, but it was so cool (and a little bizarre looking) when they started to show--kind of like the chickpeas were growing little unicorn horns.

The next step was to throw all of this stuff into my Vitamix blender:
2 cups sprouted chickpeas
4-6 Tbsp lemon juice
4 Tbsp tahini
4 Tbsp Braggs liquid aminos (you can also use tamari or soy sauce)
3 Tbsp extra virgin olive oil
3 cloves garlic, crushed (I used more...I LOVE garlic)
½ cup water (add more if needed)
sea salt to taste

I adjusted the recipe I found online to get the perfect, creamy consistency. Then, I added seasoning. I used cumin and dried cilantro. It was an ok combo, but next time I'll leave out the cumin (or just not add as much) and try fresh cilantro or fresh basil. There are endless possibilities of flavors, and that's the fun part about making your own hummus.

I'll do this again for sure--it was simple and delicious. Most importantly, I can make as much hummus as I need to for my addiction...which is important since Aldi and Trader Joes haven't yet come out with their "milk jug" of hummus.