You know the best bit about making a cake….. Licking the frosting bowl. It’s like the cake is really just a vehicle for an appropriate way to eat frosting. There is something so friggen delicious about that buttery, sugary, creamy business. The cr@p out of a packet ALWAYS tastes the best too! Like that Betty Crocker pre-made frosting…. Must be all that delicious hydrogenated cottonseed & soybean oil (translation- trans-fat cocktail) and corn syrup! Well, no more my friends because I care about your guts & mine & ain’t nobody got time for eating that highly processed chemical $hitstorm. I present to you Frosting Fudge….. It’s basically the way I have made eating straight cake frosting appropriate…. Call it fudge & voila. No problems.
1 cup nut butter (I used roasted almond)
2 tbs raw cacao
2 tbs butter or ghee (you can sub for coconut oil)
1-2 tbs honey (you can use maple syrup, rice malt or coconut nectar)
That’s it. Seriously. You blend it up. You press it into a baking paper lined tray. You pop it in the fridge to set. Now you can have your frosting & eat it too. Who needs the cake.
If you’re looking for the freshest tip offs on the Brisbane food scene, then head on over to Gourmand & Gourmet. They’ll keep you up to date on places and happenings around town and make sure you never go hungry again.
You can find some of my recipes that they’ve published for bone broth, paleo white Christmas, and not dogs. They also have the low down on some delectable paleo eats and can tell you where to find the best paleo pork, how to get paleo meals delivered to your door, and where to settle your sweet tooth without over indulging. So get on over to Gourmand & Gourmet, and thank me later.