As published in Ecoparent Magazine www.ecoparent.ca
This recipe is really a cool fudge-like vehicle for feeding your family healthy fats! You read that right: it’s equal parts coconut oil and nuts. Featured heavily in the ketogenic diet, coconut oil is an excellent source of ready-to-use energy. Made up of MCFAs (medium chain fatty acids) which are immediately digested and converted into fuel by your liver, coconut oil also contains lauric and caprylic acids which give it antimicrobial and antifungal properties.
The addition of the ground flax seeds isn’t just for the healthy omega-3 oils and added fibre, it’s also for the bonus texture. There is nothing better than finding a hidden crunch layered
in the melt-in-your-mouth smoothness of the good fats!
To be truly ketogenic, this recipe is made without any sweeteners like honey or maple syrup. Nuts are naturally sweet and satisfying on their own, but if you need a little kick of extra sweetness, add a tablespoon or two of maple syrup (customize the recipe and pair the maple flavor with pecan or walnut butter! So yummy!)
These squares must be kept in the fridge or freezer as they melt quickly at room temperature. They are a fantastic afterschool snack!
- 1/2 c almond butter (or other nut or seed butter)
- 1/2 c coconut oil, softened
- 4 Tbsp ground flax seeds
- 2 tsp vanilla
- 1/8 tsp sea salt
- 4 Tbsp shredded coconut, toasted (optional but delicious!)
- Whole nuts or seeds for decoration
- If including coconut: toast the coconut in a dry pan, stirring frequently until just crispy and lightly brown. Set aside until cool.
- Place nut or seed butter, softened coconut oil, flax, vanilla, and sea salt into a food processor and process until blended.
- Stir in the toasted coconut if desired.
- Pour mixture into a greased dish with raised edges (24 cm x 20 cm).
- Garnish with whole nuts—if desired, place a nut in the centre of each section you will later cut into squares.