CINNAMON PECAN CHOCOLATE FREEZER FUDGE
One of the biggest things I’ve learned about myself in 2018 is that I have a real passion for making healthier versions of my favorite sweet treats. Sure, I love savory meals too - dinner is by far my favorite meal of the day - but I don’t like making it. I’d much rather go out to dinner or have someone else prepare it for me! But when it’s recipe testing time, I always go straight for the treats.
I like to think that it’s because in my eating disorder days, I binged on sweets doused in refined sugars, and ate them to the point of making myself sick. My mentality was either eat it all or eat nothing. There was no in between. After recovering, I realized that it doesn’t have to be that way. I can still enjoy sweets in moderation, so long as I cut refined sugars (because refined sugars trigger my urge to binge)! That brought the fun back into my life, and I started creating healthier versions of my favorite treats.
The inspiration for today’s recipe is from Dana over at the Minimalist Baker. This woman makes a bad ass Chocolate Peanut Butter Fudge, and I decided to take things up a notch and infuse a little fall into the mix by using pecan butter and cinnamon, as well as adding some extra protein from collagen peptides (totally optional).
1 cup pitted medjool dates, packed
1 cup Georgia Grinders pecan butter (it’s my favorite)
1 scoop collagen peptides (optional)
1 tsp cinnamon
1/2 cup cacao powder
1/4 cup melted coconut oil
1/2 cup halved pecans
In a food processor, blend the dates until a sticky ball forms.
Remove the top, and add the pecan butter, collagen peptides, cinnamon, and cacao powder
Blend well until ingredients are incorporated, but some consistency remains.
Slowly pour in the melted coconut oil, until everything is fully incorporated.
Transfer contents to a parchment lined loaf pan or an 8x4 dish, and use a spatula to ensure the fudge is spread evenly.
Next, add chopped pecans.
Freeze for at least 30 minutes before slicing into 8 - 12 squares.