By: Ashleigh G. Whittington | Feb 15, 2024

Raise your hand if you remember receiving these chalky little delicacies for Valentine's Day as a child (it's me, I'm raising my hand)! The messages are cute and all, but now that I'm a grown up, I need something a little more palatable for my sweet treat. Chocolate is a go-to for this holiday, and for me really any day ending in Y, so I felt it was necessary to include a tasty chocolate recipe here. While I love baking, sometimes it's nice to make something that only requires mixing the ingredients together and letting them sit while I go about my day. Later I'll remember "Oh right, I have a yummy dessert waiting for me!" and pop over to the refrigerator where it's there waiting for me. Imagine! It's important to relish the simple joys in life. 

Before I share this recipe, let me preface it by saying this: desserts and treats are not something you either deserve or don't, nor are they something bad or forbidden. As humans evolved, we evolved to seek out foods that taste sweet to both encourage nourishment (if it tastes better, you're more likely to eat it) and to help us identify foods that were safe/non-poisonous. Many sweet-tasting foods contain short chains of glucose molecules (called monosaccharides, or simple sugars) and therefore are a ready source of energy. Our ancestors recognized that sweet-tasting foods, like fruits and later grains, was often more energy-dense and thus necessary to consume when food is less abundant and daily life included high amounts of energy expenditure. Over time, as food became more readily available, and with wider variety, our desire for sweet food persisted because, let's face it, they taste good! Sweet foods also play a culturally significant role in our celebrations and in ways we show love: birthday cake, holiday cookies, Halloween candy, and yes, Valentine's Day boxes of chocolate.

Although there are many nutrient-dense sweet-tasting foods (bananas, sweet potatoes, butternut squash, berries), there are plenty of foods that are just sweet and delicious and we should allow ourselves to enjoy. I often want something sweet after a meal, and I've learned over time that if I ignore that urge and deny myself, then the next time I am presented with a dessert I will overeat and make myself feel sick and then swear off sweets forever...then the cycle starts again. Now, I have a ready stash of chocolate, fruit, and small baked goods to go for my indulgence and because of that, I've learned something interesting, although not wholly surprising: when I know that I have these treats available, to have any time I want, in whatever quantity I want, I find myself craving them less and/or being satisfied with a smaller serving. When I stopped policing my natural instincts, to reach for a sweet taste to feel like I'd completed my meal and therefore fully satisfied, I developed a more balanced relationship with desserts and sweets. Yes I have cake on my birthday, but I also have cake on a Wednesday, if I want to. My goal in working together is to help you find the balance that works for you, and to help guide you along the path of healing your relationship with food. If that sounds scary and perhaps impossible I understand, believe me, but perhaps you can start with this recipe and really give yourself permission to enjoy it, not just on Valentine's Day.

Raspberry Swirl Chocolate Fudge

Total time: 2 hours & 15 minutes     Servings: 8

Ingredients

• 2/3 cup raspberries
• 1 cup Dark or Milk Chocolate Chips
• 1/2 cup natural peanut butter

Directions

1. Line a loaf pan (I used an 8x6) with parchment paper
2. Place the raspberries in a saucepan over medium heat. Use a fork to smash the berries then stir. Bring to a simmer remain for about 5 minutes, then remove from heat and set aside.
3. Create a double boiler to melt the chocolate: place a saucepan of water over medium heat and bring to a simmer. Turn the heat to low and place a heat-proof bowl on top, making sure that the bowl doesn't touch the water. Add the chocolate to the bowl and stir frequently until the chocolate has melted.
4. Add the peanut butter to the chocolate-filled bowl and stir until smooth.
5. Pour the chocolate and peanut butter mixture into the prepared loaf pan, then spoon the mashed raspberries on top. Using a toothpick, gently swirl the raspberries into the chocolate mixture.
6. Refrigerate for at least two hour. Cut into squares and enjoy!

Notes

• Refrigerate squares in an airtight container for up to four days. Freeze for up to two months.
• If you don't want to use peanut butter, any nut or seed butter will do.