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​Triple Choc Fudge Slice

Triple Choc Fudge Slice From Go Girl Timaru - Perfect for Christmas treats

Triple Choc Fudge Slice

Absolutely nothing can’t be resolved with a slab of good old chocolate. Whether you are 5 or 50, everyone enjoys this sweet delicacy. White, Milk, and Dark chocolate are the three basic varieties sold, and all three are equally popular.

However, in this piece, (which can be read in full here). The article focuses on dark chocolate’s health advantages and how it’s come to be known as a household name.

The cacao plant, which is mostly found in West Africa, South America, and Australia, is the source of chocolate. The fact that cacao seeds were first transformed into chocolate by the Olmec, a prehistoric culture from Mexico, is remarkable.

During the Industrial Revolution, it eventually made its way to Spain and Europe before being made known to the rest of the world.

Milk chocolate, previously reserved for the wealthy and the aristocracy, gained appeal in European nations. They began tinkering with dark chocolate by incorporating sugar, milk, and honey successively. However, the 20th century was the first to restore the dominance of dark chocolate by highlighting its many nutritional and physiological advantages.

Now that we know just how beneficial dark chocolate is in moderation, the recipe below from Go Girl Physique is the perfect example of how to incorporate a bit of naughty with a whole lot of nice – perfect for Christmas treats: 

​Triple Choc Fudge Slice

Serves: 12
Prep Time: 15 minutes

Ingredients
1/3 cup coconut oil
1/3 cup unsalted almond or peanut butter
1/2 cup milk (full-fat or milk alternative)
1 1/2 cups IsoWhey Ivory Coast Chocolate protein powder
Pinch sea salt
1/3 cup almond meal
70g dark chocolate, melted
2 tablespoons chopped almonds or hazelnuts, toasted

Method

  • Add coconut oil, almond or peanut butter and milk to a small saucepan. Heat over a low-medium heat, stirring, until combined. Remove from the heat and stir through the protein powder, sea salt and almond meal.
  • Scoop into a small container lined with baking paper and press the mixture into the mould, using the back of a spoon to flatten and compact the mixture well.
  • Pour the chocolate over the top and spread a thin layer across the slice and sprinkle over the chopped nuts.
  • Place into the fridge for 3 hours or the freezer for 1 hour, to set.

Store in the fridge for up to 1 week or in the freezer for 2 months.