Gluten Free Dairy Free Chocolate Peanut Butter Almost Fudge Recipe

Quick and simple.  Easy and delicious.  And no heat required!

This is easy enough the kids can help you make it.  It comes out very soft, and is best eaten with a spoon. It's really a method more than a recipe, but it's still ooey gooey good!

SPH Chocolate Peanut Butter Almost Fudge
Peanut Butter
Cocoa Powder
Honey or Agave Nectar

When I make this, I use about 1/2 cup of peanut butter.  I eyeball it - one really big blop.  Then I add about a couple tablespoons of cocoa powder, and stir well to combine.  Squeeze in honey or nectar, stir and taste. Start with a little, then add more as desired.

This can now be spread on a well-buttered plate and refrigerated to make actual fudge, or just eaten straight from the mixing bowl.  Let's just say, mine rarely makes it to the fridge.

Use this to add to a smoothie made with yogurt and bananas.  Make it with a different nut butter, add water and blend for a nondairy milkshake.  This is especially tasty with almond butter.

Enjoy!

Gluten Free Dairy Free Not Cheese Spread Recipe

Very simple. Quick. Delicious. Oh, and did I mention really healthy for you, too?  Need I say more?

We all know that raw fruits and vegetables are nutrition powerhouses.  So are almonds.  If you look up the nutritional information for almonds, you may be surprised by how great they really are.  They are such a blessing to those of us who have to eat gluten free because they are a great source of fiber and B vitamins - something we tend to lose out on when we switch away from a more grain-based diet.  They also have loads of other vitamins and minerals, too.

This recipe is my variation on a recipe from the book Rawesome by Brigitte Mars.  Brigitte's book has tons of really healthy recipes that are not only gluten free, but also incredibly healthy for you.  You should get your hands on a copy!

So here's my variation of her "Easy Cheese Dip" that's featured on page 44 in the book.

SPH Not Cheese Spread
2 cups almond flour or ground almonds
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
sea salt to taste (I use about 1/2 teaspoon)
1 small fresh tomato (or a few cherry tomatoes - whatever is fresh and on hand)

Put everything in a food processor and puree.  This will keep a few days in the fridge, but I doubt it will make it that long.

I LOVE this in celery sticks.  You can also spread this on some Glutino crackers.  And, listen - I'm no tomato fan.  If it's not spaghetti or pasta sauce, I generally won't eat it.  It's true!  BUT, in the summer, when the tomatoes are at their peak, this is a great way to help use them up.

And the almond flour isn't nearly as hard to come by as you may think - if you can't find it at your local store (Bob's Red Mill Brand) or you don't have a Whole Foods in your neck of the woods, Amazon.com carries it.  They have lots of other gluten free staples at very reasonable prices and most are eligible for free shipping.  Low price plus free shipping is just a variation of our motto "on sale and with a coupon".

So check out Brigitte's book, and see what else you can discover!

Enjoy!