This recipe is a winner with the kids. They get treats just like all the other kids and you can be sure they are being nourished.
You need
- 1/2 cup crispy walnuts
- 1/2 cup coconut oil (you may include some butter)
- 2 Tbsp cocoa, unsweetened powder (For added benefit use crushed Raw Cacao Nibs, an excellent source of Magnesium)
- 4 Tbsp raw honey
- 1 cup crispy almonds unsalted
- 6 Tbsp coconut, desiccated
- 1/4 cup dried cherries or other fruit (optional)
Set coconut oil container in warm water to melt. Line a fudge pan (about 6″ by 9″) with wax paper.
Chop walnuts and set aside.
Measure coconut oil into pan set at very low heat, just enough to melt the oil. Stir in cocoa powder and honey until melted. Add walnuts and fruit. Remove from heat when everything is melted.
Chop almonds and coconut finely in batches in food processor and add to melted oil and blend with oil mixture. Spread in wax paper lined pan.
Chill for about 30 minutes (set the timer so you don’t forget, as it can get very hard!) and cut into 24 pieces. Store in fridge.
Thanks to Kris Johnson of the Weston A Price Foundation for this beaut recipe.
For more Healthy Recipes we recommend…
More Nourishing Recipes on our site and
Nourishing Traditions by Sally Fallon
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
COMMENTS - 0 Responses