It’s almost been a month of adjusting to life with two littles. So far it’s been amazing and full of so much love, but also a bit of a madhouse. Trying to keep a toddler entertained while also keeping up with a newborn that constantly wants to eat and maintaining the house on top of it all has been an adjustment. On top of all of that, it’s a struggle finding the time to make healthy food options throughout the day.
Nursing makes me constantly hungry so having healthy options prepped and ready is key. If I don’t, I’ll just end up eating cookies and chips and whatever else I can grab with one hand. This freezer fudge is super easy to prep and satisfies my sweet tooth which has been raging lately (thank you hormones). The brewer’s yeast and flax seed are both known for promoting lactation and boosting milk supply. The almond flour makes this fudge a bit higher in protein, keeping you fuller longer. The honey makes this fudge just the right amount of sweet and the strawberries add a little tang to each bite.
Theo is in an ice cream phase so I call these chocolate ice cream bars and he loves it. He will have a slice after dinner for dessert and I feel good knowing he is getting a treat with some extra nutrients in before bed. This recipe is toddler and husband approved and can be made gluten free if you use gluten free oats.
Let me know what you think!
Brewer’s yeast is perfectly safe for anyone to ingest, breastfeeding or not. However it can also be left out of this recipe if you’d prefer.
Chocolate Strawberry Freezer Fudge
Sweet and tangy, this freezer fudge is easy to prep and satisfies your sweet tooth. The ingredients help promote lactation in breastfeeding moms but it is a treat that the whole family can enjoy.
Ingredients
- 1 C almond flour
- 1/2 C rolled oats gluten free if needed
- 4 T flax seed
- 2 T brewer's yeast
- 1 tsp cinnamon
- 1/4 C cacao powder
- 1/2 C milk
- 1 tsp vanilla extract
- 1/4 C honey
- 1/4 C coconut oil liquid form
- 6 strawberries
Instructions
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Add all ingredients to the food processor and pulse until the mixture is smooth.
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Place parchment paper in a 4 x 8in baking pan to prevent the fudge from sticking and add the mixture, spreading evenly throughout the pan.
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Place in the freezer, removing after thirty minutes to cut into 10 squares before the fudge gets too firm. Keep it stored in the freezer and when you are ready to enjoy allow ten minutes for the bars to dethaw a bit.
