There is nothing I loathe more than packing. Especially packing for six months and three seasons and having to do it over memorial day weekend. It’s hard to imagine needing wool sox and sweaters! Obviously I am drawn to summer dresses and sandals but I have to remind myself that in four months they will be completely useless to me.
So the procrastinator that I am, I decided it was more important to bake. The rational was that I needed to bake to empty our fridge and obviously for my sanity. I’ve been wanting to try my hand at raw food and have been collecting ingredients for months. I very much doubted Greg would get any use from my agave nectar or coconut butter so it was up to me to use up these ingredients today.
I am so completely amazed at how much this tastes like fudge! This might even rival my aunt Roseanne’s famous fudge. I had no idea raw food could be so easy and delicious! If you are looking for something to ease that sweet tooth but really don’t want to fill yourself with sugar, this recipe is for you!
This is officially my last post in Texas for the year. The next time you hear from me I will be back in Ottawa. Like I mentioned before my posts may become sporadic for the next few weeks as I will be visiting friends and family in Ottawa, Toronto, and Montreal. Once I get settled everything will be back to normal, promise. So see ya next year Texas! It’s been fun!
½ cup coconut butter
1 Tbsp. peanut butter
2 ripe bananas
3 Tbsp. cocoa powder
2 Tbsp. Agave nectar
1 Tsp. vanilla extract
Combine all ingredients in a food processor until smooth.
Fold mixture into a flat, sealable container and freeze for 1 hour or refrigerate overnight.
To make your own coconut butter, pulse shredded coconut in a food processor until smooth; about 8-12 minutes.