WalnutSourCherryandRoseFudge
09 May 2016
Roberta Nelson

Roberta Nelson

RECIPE: Walnut, sour cherry & rose fudge

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Get the glow with this indulgent skin food fudge from naturopath Roberta Nelson.

This nutritious fudge delicately delivers antioxidants, minerals and healthy fats to your skin to help repair, restore and keep you looking vibrant.

It is indulgently delicious with layers of sour cherry, walnuts, rich cacao, spicy cinnamon and rose water. Brew yourself a cup of herbal tea, wrap yourself up in a blanket on the couch and give way for a moment.

Walnuts are one of the highest plant-based sources of omega 3 fats - the monounsaturated, healthy fat that helps maintain the quality of your skin, keeps it feeling hydrated and reduces inflammation that can be exacerbated by day-to-day triggers such as UV-rays and pollution.

Brazil nut butter is deliciously creamy and makes a great addition to this recipe thanks to its high selenium content - a powerful anti-oxidant. If you can’t find brazil nut butter, you can make it yourself by blitzing the whole nut in a high speed blender or opt for a different nut butter of your choice.

Rose water is a key ingredient for this fudge and helps gives your skin some extra healing powers. Rose water is known for its anti-ageing and anti-inflammatory properties which is why you will find it in a number of skin care products on the shelves. It is also rich in vitamins A, C and E - key nutrients that help support skin regeneration and rejuvenation.

Just as this fudge melts in your mouth, it also melts if you leave it out too long! Store it in an airtight container in the freezer and eat your way to healthy, glowing skin one delicious piece of fudge at a time.

vegan, gluten free, dairy free

Ingredients

  • 1/2 cup coconut oil, unmelted
  • 1/4 cup preferred nut butter (brazil nut butter is a good choice)
  • 1/2 cup brown rice syrup
  • 1/2 cup cacao powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp rose water
  • 1/2 cup crushed walnuts
  • 1/2 cup roughly chopped sour cherries
  • Rock salt
  • Rose tea leaves (optional)

How to make

  • Line a loaf tin or small tray/container with cling wrap or baking paper and set it aside
  • Combine the coconut oil and nut butter in a high speed blender or food processor until completely smooth
  • Add the brown rice syrup, cacao, vanilla, cinnamon and rose water and combine again until smooth
  • Fold in the walnuts and sour cherries and rose tea leaves (if using) then season with a touch of rock salt. Taste and adjust the mixture as required
  • Pour the mixture into the prepared tin/tray/container and place it into the freezer to set for around 30 minutes. Once set, remove from the freezer and cut into desired size pieces to be served immediately. Return any uneaten fudge to the freezer

Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.

Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.

Follow @naturomedico on Instagram for more healthy eating inspiration!