Barbie Fudge

My giddy four year old came up with this recipe, when he accidentally dropped a small jar of beetroot powder into the pot while I was making a halva-style fudge. 

MacGyver has competition. Dynamite stuff.

Sesame are mighty little seeds. They are practically belching with B vitamins, the ones responsible for energy ignition and brain health. There’s a nifty plant-dose of calcium and iron too, for those of you who need to watch their intake (like pregnant wans and childer). This should help.

 

pretty pink barbie fudge

 

Pretty Pink Fudge

Marta, a very cool subscriber, sent me this video making one of my fudge recipes in the kitchen with her pet dog. Pharrell Williams even joins in. These fudge recipes are truly the easiest treats you’ll ever make, and possibly even the tastiest. No messin’.

While beetroot powder gives the best glow, freeze dried blackcurrant powder is practically inflated with vitamin C and therefore makes a better choice when your nippers are besieged by school germs. The Fresh As range are available in Wholefoods across the UK and hopefully soon in Ireland. 40g will set you back €5, but is the equivalent of 250g fresh blackcurrants. There’s an awesome freeze dried passionfruit powder too. 

The darkest pot in the picture is the latest Amazonian craze: acai berry. I’m not a huge fan because of its price tag, but it’s hot diggity with chocolate (more on acai berries here). I wouldn’t have bought a packet myself except that my little tinkers threw one into the shopping basket and I didn’t find out until I got home. Bugger. 125g costs €25.

 

3 tablespoons extra virgin coconut oil

6 tablespoons raw pale honey (or light agave for diabetics)

1 teaspoon vanilla extract

Pinch of sea salt flakes

1 x 280g jar light tahini sesame paste

4-5 tablespoons beetroot powder

1 tablespoon dessicated coconut

 

On a very timid heat, gently melt the coconut oil. Let the honey, vanilla and salt join the party.

With a fork, beat through the beetroot powder and sea salt until the lumps dissolve. Whisk through the tahini.

Quickly scrape the mixture into a small rectangular container, lined with cling film. Lunch boxes are ideal. Decorate with dessicated coconut.

Freeze for 4 hours.

 

Raw Honey 

 

 

 

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