Chipotle Phat Fudge aka Paleo Unicorn Fuel

Let’s be real for a second here, and just admit that fat is plain delicious. Now, what if I told you that it is also good for you? Actually it is GREAT for you. If you are eating healthy (quality) fats, like ghee, avocados, fish, pasture-raised lard, coconut oil, nuts, eggs, sesame oil, even olive oil. Fun fact: I used to think that I could cut calories by frying things without oil- or using very little oil. All I really accomplished was a stuck on mess of a frying pan. 🙁 Now that we follow a paleo / primal lifestyle, quality fats are back on the menu- even encouraged!

Picking the right fats can be confusing, especially since a lot of us grew up in the margarine / crisco era. Check out the source of the confusion here:

“The reason why saturated fats have been unfairly demonized for such a long time is due to a flawed study by an influential but misguided scientist, Dr. Ancel Keys, who erroneously linked higher saturated fat intake to higher rates of heart disease. The truth is that saturated fat found naturally in animal and plant sources is not the villain –   it’s the trans fats found in margarine, vegetable shortening, and partially hydrogenated vegetable oils used in low-quality products that are to blame. These are the unhealthy fats that you must avoid at all costs.” (From mercola.com)

Our increase in fat consumption and my habit of coming home from work famished led me to make a weekly batch of Phat Fudge. This week, I added a bit of chipotle powder, to give the fudge a deep, spicy smokiness. I actually prefer it this way to the original, which calls for cayenne. This chipotle phat fudge is packed full of so many good nutrients, it’s almost silly. Be sure to use high quality ingredients!

One thing to keep in mind when purchasing Maca powder:

Raw vs. Gelatinized Maca
Maca exists in two forms, both raw and gelatinized. Due to the density of the root, consuming maca in its raw state has been associated with digestive discomfort and consequently, gelatinization has shown to offer more favorable outcomes. In Peru, maca is always cooked (gelatinized), removing unwanted starch and making the root easier to digest. Gelatinization assures that the final product bears the same unique properties of the maca consumed traditionally by the Incas, preserving the nutritional integrity of maca and producing a highly concentrated product as compared to raw maca. Maca supports hormone and adrenal health, gives you glowing skin, and boosts energy. It is rich in amino acids, fatty acids, vitamins & minerals and it’s a fertility booster- #justsoyouknow.

I’ve tried a few brands of maca (including the raw form- which was not good at all!) and have found the best results with this brand:

Viva Labs 1 Organic Maca Powder, Gelatinized for Enhanced Bioavailability, Non-GMO, 1lb Bag

I love the extra boost of energy I get from this Chipotle Phat Fudge!

Equipment

• Saucepan
• Mini muffin pan or silicon molds
• Whisk

Ingredients

• 1 cup Ghee
• 1 cup Tahini
• 1/4 cup raw cacao powder
• 2 tablespoons raw honey
• 2 tablespoons organic coconut oil
• 1 tablespoon maca
• 1/2 tablespoon turmeric
• 1/2 tablespoon cinnamon
• 1/2 tablespoon ginger
• 2 tsp chipotle powder + extra for garnish
• 1 tsp vanilla
• 2 tsp vanilla salt

Instructions

1. In a saucepan, combine the ghee, tahini, honey and coconut oil over low heat.
2. Whisk until smooth, then add the rest of the ingredients.
3. Pour mixture into mini-muffin or silicon trays.
4. Garnish with extra vanilla salt and chipotle powder
5. Freeze for at least an hour.. then try not to devour the whole pan!

We keep our stored in the freezer- especially in the summertime because these chipotle phat fudge treats will melt! Find the original recipe from Mary, the paleo chef here: #eatplaycrush