Yacon Fudge
Sweetening with yacon root instead of refined sugar grows in popularity.
It is a natural substitute for sugar. For the same amount of sugar, you may need more of yacon.
It has a very mild and slightly fruity taste and grows high up in the Andes, the mountains of Peru.
Yacon is high in fiber and considered a natural prebiotic, meaning your good gut bacteria are thriving off of it and it contains a very low glycemic index.
When incorporating yacon in recipes, make sure, you do not heat it over 120 deg Celsius.
You can use it in this fudge, chocolate, beverages, or porridge etc.
In this recipe we will also use white almond butter, compared to brown almond butter it is a lot easier to digest (because the almonds get peeled). For better digestibility, you could also incorporate spices, like cinnamon or cardamom.
This treat is on the denser side, meaning very nourishing for Vata and Pitta, but may aggravate Kapha dosha.
This recipe makes two chocolate barks and takes about 5 minutes to make plus cooling time.
Here’s what you will need.
INGREDIENTS
- 150 g white almond butter
- 50 g cacao butter
- 50 g coconut oil
- 60 g yacon powder (or more, depending on your taste)
- 1/2 tsp bourbon vanilla
- Pinch of rock salt
- 1/2 tsp organic flower petals
INSTRUCTIONS
Gently melt the cacao butter and coconut oil. But not too hot, as the cacao butter would lose its health benefits.
Stir in the rock salt, vanilla, yacon and almond butter.
Fold the mass until it has an even, creamy consistency.
Fill into a mold of your choice, you can simply cut out baking paper and put it in a closed glass container in the fridge or freezer.
After 10-20 minutes the top will be a bit more solid, then you can add organic flower petals on top. Otherwise, they will fall to the bottom.
Keep in the fridge for another 40 minutes, then you can enjoy the fudge with your loved ones!
I recommend storing them in the fridge, not the freezer, as it loses it’s prana (life-force) when entirely frozen.
With Love,
Lisa