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!)
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.