Fat has long been a four-letter word in the health world. But in case you hadn’t heard the news, fat is now considered more friend than foe.
Mounting research suggests that our desire for fatty foods is something that we should tune into, particularly when it comes to taking in those good fats (e.g., avocado, fish, olive oil, ghee, nuts, etc.). Not only does fat taste good, on a most basic level, but it also allows us to absorb vitamins, feel satiated, keep our skin and hair healthy, and modulate our hormones. And foods that are high in protein and healthy fats also play an important role in keeping our blood sugar stable.
According to Dr. Talia Marcheggiani (ND), drops in blood sugar trigger a stress response in our bodies that can exacerbate anxiety, wreak havoc on our hormones, and trigger sugar cravings that lead to an inevitable hangry crash. You might recognize this in the form of cravings, brain fog, fatigue, difficulty concentrating, or mood swings. Yep, all that from the food you eat! Can fat fudge (or fat bombs) then, be an antidote to all this?
Fat fudge is, as the name suggests, an ultra high fat, super low sugar snack that happens to tick all the right boxes when it comes to how you should be fuelling yourself. It’s similar in look and feel to an energy bar, but rather than having a base of dried fruit, dates, oats, and other grains, it’s mostly made up of–surprise, surprise–fat. Think nuts and seeds, ghee, coconut oil, cream, butter, coconut milk, and even mayonnaise, bacon, and eggs for more savoury versions.
Proponents of fat fudge even advocate using it as a vehicle to get other superfoods or adaptogens into your diet. For some added protein and gut nutrition, try sneaking a scoop of collagen peptides into your next batch.
Our favourite recipe lately is this simple chocolate tahini fudge. It’s smooth and satisfying with just enough sweetness to nip a sugar craving in the bud! No crash required.
The Ultimate Chocolate Tahini Fat Fudge
Prep time: 10 minutes
Chill time: 1 hour
Depending on your goals for the fudge, you can entirely omit the maple syrup or use the full amount. I prefer a slightly sweet, but still low-sugar snack, so I opted for 1.5 Tbsp.
They’re ready to eat straight out of the fridge, but you’ll have to eat them relatively quickly before they melt away. If you prefer a firmer fudge, you can chill it in the freezer instead of the fridge. You’ll just need to thaw them for a few minutes before cutting and eating them.
- ½ cup runny tahini, your favourite brand
- ¼ cup melted coconut oil (melt then measure)
- 1-3 Tbsp maple syrup
- 2 Tbsp cocoa powder
- 1 tsp maca powder, optional but recommended
- 2 Tbsp coconut flour
- 2 Tbsp almond flour
- Generous pinch of flaky salt, plus more for sprinkling
- In a medium bowl whisk together the tahini, coconut oil, and maple syrup until combined.
- Whisk in the remaining dry ingredients (cocoa powder through to salt) until smooth. Allow the mixture to sit at room temperature for 10-15 minutes, stirring occasionally.
- Pour the mixture into one of the following:
- a silicone ice cube tray or small silicone moulds, divided into equal portions
- a silicone loaf pan
- a regular loaf pan lined carefully with parchment paper
- a sandwich-sized Tupperware container lined carefully with parchment paper
- Place in the refrigerator to chill for an hour.
- Optional: Halfway through sprinkle with a bit of flaky salt.
- Once the mixture has solidified, remove and cut into squares (or simply pop out, if using a silicone container). Place individual portions back into the fridge in an airtight container to keep their freshness and shape.