Though I haven’t been perfect this holiday season, I’ve done pretty well over all. I have managed to ignore the sugary treats that keep popping up invitingly in the office kitchen. My resilience was really tested during the office holiday party when the tray of home-made chocolate dipped cookies and peppermint bark was passed around the table a total of four times!
Three keys to getting through situations like these are:
- Understanding family, friends and co-workers.
- A perspective on long term goals, like healing and recovering from extreme sensitivities.
- Keeping in mind that, while you may not be able to take a cookie from the tray, you can look forward to having a safe treat when you get home.
On that note: Fudgy Toasted Pecan Bark!
I bet you thought you couldn’t have things with the words “fudgy” in them. Well, thanks to coconut, the darling fat of nutritionists, you can.
This fanciful treat is made with coconut butter, which contains all the cardio vascular, blood sugar regulating, anti-fungal and anti-viral properties of coconut oil, and has a thick, creamy consistency. It’s pureed coconut flesh and it’s one of my favorite weapons in battling Candida for it’s lovely flavor and versatility.
The only potential prep time is in the nuts. If you prefer them raw, there’s no prep time at all. If you want to soak and dehydrate them, it’s just a matter of planning ahead.
I soaked mine over night and toasted them in the oven at 350 for about 25 minutes. They retain more benefits if you dehydrate them at 150 degrees for 12 to 24 hours, but I was in a hurry. Then I spread them on the bottom of an 8×8 inch square glass container.
Mix coconut butter and almond butter in a bowl. That’s right, two kinds of fattening butter! While both of these beat out the traditional fudge recipe of dairy butter with loads of sugar and chocolate, I wouldn’t suggest eating more than a couple squares of the finished product at a time. Overdoing even the healthiest fats can leave you feeling heavy and slow down your digestion.
The coconut and almond butter have an innate sweetness, but if you want a little more oomph, melt 1-2 Tbs xylitol in a small saucepan, stirring with a wooden spoon until liquid. Pour the butter mixture in and stir to combine for a minute or two, just to disperse the melted xylitol.
You could also use liquid stevia. I prefer xylitol since it has no aftertaste. I used unmelted xylitol once, but it was too grainy. Nick described it as biting into a sand pie.
Drizzle the mixture over the pecans. All the nuts should be submerged slightly. It’s fine if they’re poking through.
Then all you have to do is pop it in the fridge for about an hour and a half. Once it’s firm, slice into squares with a sharp knife. It takes a little power to cut the nuts, but gets easier as you go.
And there you have it. A thick, buttery blend between fudge and bark with the crunch of toasted pecans.
It’s nice to know when you hold out on those goodies floating around the office, you can come home to this more deeply satisfying treat that will actually help you heal and be well.
The best part is, this recipe is OK for all phases of the candida diet! It’s not easy to find treats for earlier on, but this one is very low carb, has no grains and is packed with lauric acid, which will help lower your candida levels.
How are you navigating the holiday season so far? Tempted? Frustrated? Hang in there!
- 1 Cup coconut butter
- ¾ Cup almond butter
- ¾ Cup soaked and toasted pecans
- 1-2 Tbs melted xylitol (optional)
- If desired, soak pecans in filtered water over night and toast in the oven at 150 degrees for 12-24 hours or at 350 degrees for 20-30 minutes or until crispy.
- Spread pecans in 8x8 square glass container
- Combine coconut butter and almond butter. Taste it to see if it's sweet enough for you. If it is, pour over the nuts and pop it in the fridge.
- If you decide to add sweetener, melt xylitol in small saucepan over medium heat and add the butter mixture. Stir and let the sweetener dissolve in the mixture for 1 or 2 minutes. Start with 1 Tbs and taste test it. Add a second Tbs if desired. Just be sure the xylitol is melted.
- Pour the mixture over the nuts.
- Place it in the fridge for about 1.5 hours, or the freezer for about 45 minutes. Cool until firm.
- Cut into squares.