Superfood Chocolate Fudge by #RawChefYin.

This is inspired and adapted from the recipe at @plantlabculinary. I wanted to use something local so I included the calyx of the roselle plant to give it natural red colouring plus roselle is high in antioxidants. I added matcha powder as I'm from Asia. My grandmother always used goji berries in her cooking as it's commonly known to improve eyesight amongst the Chinese, so here's a nod to our traditional Chinese superfood.

Here's my recipe for the Superfood Chocolate Fudge:

💚Dry Ingredients
¼ cup cacao powder
2 tablespoons coconut sugar
1 tablespoon maca powder
Generous pinch salt
¼ teaspoon spirulina
1 tablespoon goji berries

💚Wet Ingredients
2 tablespoons liquid sweetener of choice
3 tablespoons coconut oil, melted

💚For Green Swirl
1 tablespoon tahini
1 teaspoon matcha powder

💚For Pink Swirl
1 tablespoon tahini
Small bit of fresh roselle calyx, finely chopped

Sprinkling of hemp hearts

METHOD:
1️⃣In a medium bowl, combine the dry ingredients. Add the coconut oil and sweetener and mix until combined.

2️⃣To make the green and pink swirls, spoon out tahini into a small bowl and mix in matcha powder with a fork until combined. Do the same in a separate bowl with the tahini and chopped roselle calyx.

3️⃣Place plastic wrap on the bottom of a 6” pan and place the chocolate fudge mixture in pan. Drip in green and pink tahini mixture and use toothpick to create pretty swirls. Sprinkle hemp hearts on top.

4️⃣Refrigerate for 1-2 hours. Once set, cut and serve.