So I know I said I'd have this recipe up yesterday. My fault. It is sooo hard to work on Sundays, especially after a busy week. Are we even really supposed to? Anyways, you know how it feels. Details below!
- 1 1/2 yams [organic, if possible]
- 12 Medjool dates, pitted
- 3/4 cup almond flour
- 3/4 cup buckwheat flour [can also use brown rice flour]
- 1/3 cup of organic apple sauce
- 1/2 cup of chopped walnuts and/or walnut pieces [*this is optional, but I definitely enjoyed the crunch]
- 4 tbsp. raw cacao powder [can add a bit more if you like a very distinct, chocolate flavor]
- 4 tbsp. organic maple syrup
- dash of pink Himalayan sea salt
How to make:
- Preheat oven to 350 degrees F [convection 300 degrees F.]
- Fill a pot with water and bring it to a boil over your stovetop.
- While water is boiling, cut yams into small pieces [about 1/2 inch thick, per slice.]
- Cook the yams in the water for about 5 minutes, stirring.
- While yams are cooking, mix the dry ingredients [as in the flours, powder and salt] in a separate mixing bowl.
- Remove yams and water from the stovetop and pour the mixture over a colander to drain the water. Add the yams to a food processor, along with the dates. Process for about 45 seconds or until the mixture becomes smooth and the dates are finely chopped. [If you have a small food processor like I do, you might have to do this in batches.]
- Add the wet, processed ingredients to the dry ingredients, mixing throughly.
- Pour in the maple syrup. Stir in the apple sauce.
- Place the mix into a parchment paper lined baking dish. Cook for about 25 minutes. The exterior will lightly crust but should not be dark brown. If you want a drier consistency I prefer them to be moister] you can cook for about 30 minutes.
- Remove the dish from the oven and allow to cool for about 10 minutes. The cooling process will further consolidate the batter. Use a spatula and/or knife to cut the fudge into squares that appeal to your size. Of course, you can get creative here with regard to the shapes!
It's important to note that these weren't super sweet, which is what I was aiming for. The yams also have a distinct taste. If that doesn't appeal to you, you can add a hint of vanilla. However, I really enjoyed the earthy flavor, and thought of these less as a sweet dessert and more as a nourishing snack. Overall, these were very moist and had a wonderful texture.
Store in a plastic bag on the counter for a few days or refrigerate. Initially, I ate them slightly warmed after I removed them from the oven, but after having one as a chilled snack today, I actually preferred them refrigerated!
As always, let me know if you try these and/or your thoughts, by commenting below or sending me an email --> firstname.lastname@example.org.