I am not an expert on chilli. I am quite averse to spicy food. I find I can’t tolerate very much spice at all. I improved somewhat before I had kids and then I got really sensitive all over again. Despite that I have been wanting to try chilli chocolate ever since I watched the movie “chocolat” many many years ago. I remember the scene where she added a little bit of chilli in a hot chocolate for a kick and I thought it was so interesting and intriguing, so now many years later I have tried it myself. I only added a small amount as I wanted to make sure I could tolerate it and also wanted to be able to give it to my 3-year-old if he wanted any. I really enjoyed the subtle chilli hit. It feels like the perfect way to get a little energy when feeling fatigued or a good way to warm up on a cold day. Chilli is also known to help relieve inflammation and pain and an around great way to get the blood moving.
The chilli powder I use is an African Birds Eye Chilli that comes from DHOW Nature Foods
I love this brand and I use many of their powders. They are organic, contain no additives or fillers at all and are part of the rainforest alliance. But most importantly I love them because every product purchased helps fund education, health/hygiene and conservation projects in East Africa. Before I got sick, my husband and I spent a lot of time volunteering in Africa. I love Africa, I often say that I left a piece of my heart there and so I love supporting brands like this to help the communities there in need. Plus the products are genuinely so health-promoting! I believe some of them are a better and more effective alternative to synthetic supplements. The moringa and baobab powder, in particular, have helped me raise my iron levels quite quickly and gently without side effects.
The recipe is one of my all-time favourite recipes that I have made on repeat for many years, but with the addition of a little chilli powder for a kick. My most favourite toppings have always been roasted almond and goji berries but you can top these with whatever toppings you like or just leave plain. It also works very nicely with some roasted seeds.
| Vegan Chilli Chocolate Fudge | Print |
- 1 cup cashews (soaked for at least 4 hours)
- ½ cup cacao powder
- ½ cup maple syrup
- ½ tsp vanilla extract
- ⅓ cup of cacao butter
- ¼- 1/2 tsp DHOW chilli powder
- roasted almonds ( as many as you like)
- goji berries ( as many as you like)
- Melt the cacao butter in a small saucepan over low heat. You can use a double boiler if you wish.
- blend cashews, cacao powder, maple syrup, chilli powder and vanilla in a food processor r 1-2 minutes until smooth.
- Add the melted cacao butter and blend again until mixed through.
- Add in the roasted almonds and pulse a few times to chop them slightly.
- Sprinkle the goji berries through the mixture and fold in with a spatula.
- Pour mixture into a lined baking dish and smooth out with a spatula. Decorate with a few extra almonds and goji berries.
- Place in the freezer to set. At least 15 minutes.
- Remove From freezer and cut into fudge squares. Can be stored in the fridge or freezer. Enjoy!
