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Can you count making fudge as baking? We do! Chocolate bliss doesn’t need to involve a lot of steps or ingredients, as this simple, wholesome dessert proves. The secret ingredient, licorice root, does a lot of work without overpowering the flavor of the fudge, for those of you who wrinkle your nose at the thought of licorice candy. It’s also a demulcent, providing unctuous support and replenishment to reproductive fluids, as well as lending natural sweetness to the fudge. Ginger and ginseng help to balance some of the sweetness and make the heavy, sticky peanut butter a bit easier to digest. The fudge is still on the more bitter side, so add more syrup if you prefer a sweeter treat.
This recipe is part of a one-day meal plan from Root & Nourish. See the rest of the meals here.
Prep Time: 20 minutes, plus 1 hour freezing time
Makes: 25 squares
1 cup full-fat coconut milk
1 tbsp licorice root
1 tsp fresh grated ginger (with its skin)
1/2 teaspoon Asian ginseng powder
1/2 teaspoon shatavari powder
3 tablespoons unsweetened coconut flakes or chips
1/4 cup raw cacao powder
1/4 cup plus 1 tablespoon organic chunky peanut butter
2 tablespoons pure maple syrup
2 pinches of flaky sea salt
- Combine the coconut milk, licorice root, ginger, ginseng, and shatavari in a small saucepan. Bring to a boil over medium heat, reduce to low, and simmer for 10 minutes, uncovered.
- Meanwhile, toast the coconut in a dry skillet over low heat for 5 minutes, or until lightly browned. Set aside.
- Combine the cacao and peanut butter in a medium bowl. Pour the warmed coconut milk through a fine-mesh sieve into the bowl, using the back of a spoon to push out all the liquid. Add the maple syrup. Stir with a heatproof spatula until the chocolate has melted and the mixture is smooth. Taste and adjust for sweetness.
- Line a small (approximately 7 by 5-inch) glass container with parchment, leaving some parchment overhanging two sides of the container. Pour the mixture into the container and sprinkle the toasted coconut and salt evenly over the top. Chill in the freezer for at least 1 hour until firm to the touch.
- When ready to cut, lift the fudge from the container using the overhanging parchment and set it on a cutting board. Use a sharp knife to cut the fudge into even squares. Store in an airtight container in the freezer for up to 1 week.
Adapted from ROOT & NOURISH: An Herbal Cookbook for Women’s Wellness by Abbey Rodriguez and Jennifer Kurdyla. Copyright © 2021 Simon & Schuster, Inc. Reprinted by permission of Tiller Press, a Division of Simon & Schuster, Inc.