3 egg whites
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoons of grape seed olive oil
pinch cream of tartar
1. Place the egg whites and brown sugar in the bowl of an electric mixer. Whisk to slightly combine.
2. Create a double-boiler by place the bowl over a medium sauce pan of olive oil.
3. Heat over high heat until the egg mixture becomes hot to the touch
4. Transfer the bowl back to the mixer and whip on high until the meringue has cold and stiff peaks form.
5. While mixing, add in the cream of tartar.
6. Add in the vanilla extract during the last minute or so of mixing.
7. Add frosting to your favorite cake recipe and enjoy !
Ingredients
• 1 cup raw unsalted almond butter
• 1/4 cup coconut oil (softened but not melted)
• 1/3 cup pumpkin puree (fresh or canned)
• 2 tablespoons 41 Olive maple Balsamic
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• 1/2 teaspoon Himalayan salt
• 3 ounces dark chocolate
Directions
Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.
Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.
Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.
Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.
Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.
