Low GI Coconut Fudge 

I recently gave a talk on low GI sweeteners as part of Bristol's Healthy City Week (if you'd like the link to the low down on sweeteners, see this post).  One of the tasters I passed around was this Coconut Fudge.  It's suitable for anyone following a diabetic, vegan, gluten-free, nut-free or cacao-free diet.  They are totally inclusive so everyone can enjoy them.

These sweet treats not only taste delicious but also help to balance blood sugar levels, reduce cravings, boost our immune system and reduce inflammation. 

They're very easy to make and will last for months

Ingredients

100g coconut oil (melted)
40g mesquite (peruvian carob)
20g lucuma
10g baobab
1/4 tsp turmeric powder
1/4 tsp chaga extract
1-2 drops vanilla extract
2-4 drops stevia (depending how sweet you want them)
20g pumpkin seeds (pre-soaked & dehydrated)
20g sunflower seeds (pre-soaked & dehydrated)


How to make them

Melt the coconut oil and pour into a large mixing bowl.
Whisk in the remaining ingredients (apart from the seeds)
Stir in the seeds
Pour into chocolate moulds
Allow to set in fridge for an hour

Notes

Soaking seeds helps them become easier to digest and reduces phytic acid. If you don't have a dehydrator, soak the seeds for a few hours, rinse them and place them in an oven to dry out.  Pumpkin & Sunflower seeds contain chromium which helps reduce cravings and helps support healthy blood sugars.

Baobab is high vitamin c, high in fibre and rich in polyphenals which are beneficial in reducing glycaemic response

Algarroba/Mesquite (peruvian carob) encourages a healthy insulin system

Lucuma is a lovely creamy low GI sweetener which supports normal blood sugars

Turmeric helps reduce inflammation - especially when combined with fat and black pepper
(to make this recipe even more nutritious, add some cracked black pepper)

Chaga is an incredible food. It boosts the immune system and is a potent anti-oxidant mopping up free radical damage.