Antioxidants from dark chocolate, whole grains, dark green leafy vegetables and omega-3 fatty acids found in fish are associated with reducing the chance of depression.
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Makes about 40 pieces
1 cup cocoa butter, melted
1 teaspoon vanilla extract
1 cup plus 1 tablespoon cocoa powder
3/4 cup creamy almond butter (or peanut butter)
1 cup agave nectar (or honey)
Melt cocoa butter by placing in a large (pyrex) glass bowl over boiling water. Stir in vanilla extract.
Once the cocoa butter has liquefied, add the remaining ingredients one at a time either stirring by hand with a wooden spoon or alternatively you may combine all of the ingredients in a food processor for a smooth fudge.
Transfer the fudge mixture to a large baking sheet or baking dish lined with waxed paper or plastic wrap. Smooth out the top surface with either a frosting spreader or spatula.
Refrigerate the fudge for about 30 minutes until it becomes firm. Cut into 1-inch to 1 1/2-inch squares.
Per Serving: 134 Calories; 11g Fat (5g SAT); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.