Recipe Redux: Superfood Freezer Fudge

Hidden Treasures

Do any of you find some awesome deals and buy stuff that you never end up using? That happens to me with food.

I’ve had some superfoods in my cupboard that I had NO idea how to use, so they just sat there looking pretty and super. Until now!

Sunfood’s Spanish Bee Pollen and Mesquite Powder were the lucky ducks who get to be freed from their packages.


Bee Pollen

Bee Pollen

I’ve heard all about the wonders of bee pollen, but I’ve also heard about how nasty it tastes, even in smoothies where you’d think all that kale would mask it. Sunfood’s pollen, however, has gotten rave reviews for its taste, which is great because it means that I can use it to top yogurt, chia pudding or my simple fudge recipe (see below!).

Note: Bee Pollen should NOT be heated which nixes its use in any cooked or baked recipes.

This pollen is also raw, Kosher, non-GMO, and is harvested from super Spanish beekeepers. P.S. Yes, this is the same pollen that is on flower stamens and gets stuck on the bees’ legs. It’s a complete protein and is high in B Vitamins, Vitamins A and C, and Magnesium.

Another Note: If you have allergies to pollen or bees, please talk to your doctor before using bee pollen!


Mesquite Powder

 Mesquite Powder
Mesquite powder comes from pods of the mesquite tree that are ground into powder. An ancient staple, mesquite has a nutty, smoky, molasses-y flavor and contains B Vitamins, Magnesium, Calcium, Potassium and Fiber. Sunfood’s Mesquite is non-GMO, organic, raw, vegan, and kosher.
Mesquite is naturally sweet which means you can reduce added sweeteners in recipes that you use Mesquite (which is what I did in the fudge recipe below).


Superfood Freezer Fudge

This fudge (like my carob fudge) is easy and the ingredients are few. The only thing it asks for is some patience for the coconut oil to harden to create that fudgey texture.
Superfood Freezer Fudge Ingredients

1 1/2 cups coconut oil, melted

3/4 cups raw cacao powder

3 Tbsp maple syrup

1 1/2 Tbsp mesquite powder

1/2 cup cashew pieces, optional

1 Tbsp bee pollen, for topping

Fleur de sel, for topping


Line a 9″x5″ bread pan with parchment paper and set aside.
In a standing mixer or a large bowl with a hand mixer, add the oil, cacao powder, maple syrup and mesquite powder. Mix until well combined. Stir in the cashew pieces, if using.
Pour mixture into the lined pan. Sprinkle with the pollen and fleur de sel.
Freeze for 1 hour. Thaw for 45 minutes before slicing and serving.

Recipe Redux: Superfood Freezer Fudge

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