Frozen Fudge with Berries and Nuts

I have made the fudge from Luke & Scott’s Clean Living Cook book and changed it to suit my diet:

200g almond meal

10 pitted fresh dates

1 avocado

1 ripe banana

1/2 cup of raw cacao (which was already mixed with cinnamon and chilli, otherwise mix it in)

1/3 cup desiccated coconut

I mixed everything together in a food processor, spread it into a square tin of approximately 15 x 25 cm and froze it for min 2 hours. Then I removed it from freezer and cut it into small squares, which I returned to the freezer to use whenever I felt like a snack. The picture is one of these snacks with toasted nuts, fresh berries and a scoop of coconut yogurt.

For the toasted nuts, I added a few teaspoons of coconut oil and a splash of maple syrup to nuts and pumpkin- and sunflower seeds. Yummy snack by itself!




Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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