One of the things I’m most sympathetic to is cravings, especially when the hankering has to do with sweets.  Sugar is one of the hardest nuts to crack.

When you are in it, no matter how badly you want to stop, sometimes it is just impossible to break free.  Let’s face it, the truth is that sugar is seductive.  It beats out the logical mind almost every time.

Breaking away and putting it in it’s proper place, its much easier to understand that sugar cravings are about way more than a best friend who “listens” to you or a sweet delicious love affair.  The craving is also about being out of balance.

Whether it’s the body seeking energy, yeast or bad guys in the gut looking for food (they thrive on sugar) or balancing feel good hormones like serotonin, sugar is a solution to a problem.  The trick is finding out what triggered the craving in the first place and uncovering what’s behind the trigger (the root of the problem).  Once we know that, cravings are a lot easier to beat and permanently break free from.

For me, the biggest factor in consistently committing to refraining from going back to that seductive white stuff in ice cream, candy bars, cookies, and cakes is having substitutes.  So, to bridge the transition off sugar, I had to have my “sweets”, but they were made with honey instead of processed sugar.

My “go to” treat was taking a spoonful of homemade almond butter and mixing it with a spoonful of raw honey.  That morphed into mixing the two together in a bowl with a little coconut and almond flour then rolling the dough into balls I call almond butter truffles.  Funny thing is that it never occurred to me to add chocolate to the mix!  (Maybe because I try not to indulge in chocolate since it spikes my acid reflux and makes me irritable even though I love the taste of it…..)

So, when I recently saw this recipe in Joshua Weissman’s book I thought, brilliant!  That is the fun of recipe making – getting inspired, experimenting, tweaking, and finding new delicious ideas.  What’s your favorite sweet treat?

Chocolate Almond Butter Fudge

1 cup raw almond butter
1/3 cup melted coconut oil
1/4 cup unsweetened raw cacao
1/4 cup almond flour
1 teaspoon pure vanilla extract
3 tablespoons raw honey or 20 drops of liquid stevia

Line a loaf pan with parchment paper or plastic wrap.  Combine the almond butter, coconut oil, cacao powder, almond flour, vanilla extract and honey in a bowl.  Stir until thoroughly combined and smooth.  Pour into the pan and smooth top with a spatula.  Freeze until fudge has set, about 45 minutes.  Remove fudge from freezer and cut into squares.  Store in an airtight container in the fridge.

Note if don’t have almond flour or want the fudge to be super chocolately,  can use 1/2 cup of unsweetened cacao instead of 1/4 cup.

Recipe adopted from the Slim Palate