Dark Chocolate Peppermint Energy Fudge
This recipe is inspired by the fond memories I have of getting peppermint hot chocolate before ballet class when I was younger. I’ve always loved the flavor combination of chocolate and mint, particularly around the holidays. These drinks unfortunately tend to be loaded with sugar, which is not always the best thing for a dancer’s energy levels. With this fudge, I tried to lower the sugar content so that it still tastes decadent, but it does not give you the quick energy spike and dreaded crash afterwards. I also added a tablespoon of spirulina to give it a little extra nutritional boost!
9-10 oz unsweetened good quality chocolate (Scharffen Berger is a good choice)
¾ cup nut butter (try cashew, almond, pumpkin etc.)
¼ cup coconut oil
¼ cup maple syrup
3 medjool dates
1 tsp vanilla extract
1 tsp peppermint extract
¼ tsp sea salt
1 tbs spirulina powder
2 tbs arrowroot starch/flour
1 tbs cacao nibs for topping
1. Line a 9x5 pan with parchment paper and set aside.
2. Using a double boiler or makeshift double boiler (bowl set on top of a pot) melt the chocolate and coconut oil until silky smooth.
3. Next, add the nut butter, maple syrup, dates, vanilla, peppermint, salt, spirulina, and arrowroot into the food processor.
4. Carefully pour in the melted chocolate mixture and mix everything until smooth and thoroughly combined, scraping down the sides as needed.
5. If the mixture is too thick, simply thin with a touch more maple syrup or coconut oil.
6. Pour the mixture into the prepared pan and spread evenly. Smooth out the top, and sprinkle with cacao nibs (optional).
. Place your fudge in the freezer for about 20 minutes to allow it to set. Cut into small even squares and either enjoy right away or store in the refrigerator for about 1 week. You can also store the fudge in the freezer for up to a month. The fudge is best enjoyed at room temperature!