Eat some fudge. It’s good for your allergies.

At least that’s what I’ve been telling myself. Let me explain. Spring has arrived to Hood River. It’s been in the 60s this week, and I’ve got a smattering of new freckles from the sunshine. I couldn’t be happier — except that my seasonal allergies are acting up. Raw, local honey supposedly does wonders for allergies, so yesterday afternoon after suffering through several hours of stratchy throat and watery eyes, I decided to try my hand at honey fudge. Yes, I could have just eaten a spoonful of honey, but Lord knows, I love an excuse to eat fudge!  (And truthfully, when I Google searched “raw honey helps allergies” for this post, I came back with a host of articles trumping the idea. Harumph!)

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Raw honey, sunshine, golden spring.

Ingredients: 1/2 cup almond butter; 1/3 cup honey (or less if you don’t have much of a sweet tooth); 1/2 banana; 1/2 cup coconut oil

Directions: Put all the ingredients in a small pot, and heat on low just until the almond butter and coconut oil melt. Using an immersion blender (or a regular blender or food processer), blend the mix until it’s smooth. Pour into a small pan (I used a tiny pyrex), and pop the pan into the freezer. The high fat content means that your fudge will harden lickety-split! This stuff is pretty deadly; a smallish size piece should do the trick.

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It may not look like much, but it’s going to taste amazing.

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Jared rightfully does not trust that I won’t splash hot oil all over myself, so…

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Don’t mind if I do!

 

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