I think this divine and out-of-this-world delicious chocolate fudge is ideal and appropriate to be my comeback to posting on this blog after many months of absence.
Doesn’t it look crazy good?
I feel like I should explain why I stopped blogging right after I promised that I would up my game.
Well, first I guess I just got too busy. I launched a (Danish) 28 day online keto course back in January and it became wildly popular and took quite a bit of my time. I really enjoyed it though and learned so much that I’m now considering putting all these real life experiences into a book.
Then this Summer, we went traveling and while in Southern France, we visited this tree top adventure parc. It was fun and challenging and all was good. The next day I started having back pains and they got worse as we moved on to Rome. I kept in touch with my PT and we managed to get the pain to a manageable state.
Then my leg started to feel off. Like it wasn’t moving correctly. I joked about it and tried to forget about it.
We moved on to the Italian island Sardinia (gorgeous, by the way) and the leg pain and numbness got worse. Like a lot worse. I was now limping and pretty much looking like an idiot.
When we got back to Copenhagen, I went to the doctor. Leg pain had now evolved to a pain in the butt (literally!), well buttock, radiating all the way down to my foot.
My doctor was of no help and suggested seeing af physiotherapist which I declined.
Then the pain got real. I was in so much pain I was crying. I couldn’t stand, sit, lie. Constant pain. I decided to see a physiotherapist who said I had a disc derangement causing the sciatic nerve to be pressed on or irritated of some sort. He estimated the recovery time would be 3-4 months.
The time is now up and I’m back and fully recovered. But it was such a tough ride!
TIME FOR SOME CHOCOLATE FUDGE
I’m sure you didn’t just stop by to hear about my miserable summer, so let’s take a look at the recipe for this delicious sugar-free, low carb and keto friendly chocolate fudge.
This recipe contains affiliate links.
- 150g of coconut oil
- 100g of coconut butter
- 50g of cacao powder
- 50-100g of Fibersirup Gold (or sweetener of your choice)
- ½ tsp of sea salt
- 15g of freeze dried raspberries
- 25g of cacao nibs
- 100g of roasted almonds, roughly chopped
- ¼ tsp of vanilla powder
2. Add all remaining ingredients and combine well. Start low with the sweetener and adjust to your liking.
3. Pour the chocolate deliciousness into a bread form lined with parchment paper.
4. Put it in the fridge for several hours or over night making sure that it hardens completely before eating. This enhances the taste as well.
5. Drizzle with cacao powder and cut into bites or bar sizes.