In this episode, I'm joined by nutrition, fitness, and overall wellness virtuoso, Haley Gillespie.  Haley shares with us her vast insight on a variety of topics, including tips for creating crowd-pleasing nutritious and delicious meals, physical fitness strategies for being our healthiest selves and aging gracefully, and taking time out for self-care and true rejuvenation.

As a delightful finale, Haley shares with us her decadent "Healthy Fudge,"  a recipe that proves indulgence and well-being are not mutually exclusive.

Haley's Website (Haley Farm): www.haleyfarm.com
Haley's Instagram: @refreshwithhaley

Haley's Dark Chocolate and Sea Salt Avocado Fudge with Toasted Almonds
Ingredients:
- ⅓ cup thinly sliced almonds
- 2 dark (70% cacao or higher) chocolate bars, 100g (3.5 oz.) each, chopped into
slivers
- ⅔ cup smooth almond butter
- 1 avocado, peeled, pitted, and sliced
- 2 heaping tablespoons cocoa powder
- ½ cup maple syrup, or to taste
- ½ cup black beans (optional)
- 1 teaspoon sea salt
- flaked or coarse sea salt, to finish
Preparation:
1. In a double boiler (a bowl set up over a saucepan of boiling water), melt the
chocolate and stir in the almond butter and salt with a whisk until smooth. Remove
from heat and set aside.
2. Lightly toast the almond slices in 1 teaspoon coconut oil until fragrant, or dry toast.
3. In a food processor, mix the avocado, cocoa powder and maple syrup until smooth.
Once the chocolate mixture has cooled slightly (but not solidified!), use a spatula to
add it to the food processor. Process until it is well-combined and starts to get very
thick (as the chocolate cools).
4. Scrape the mixture into an 8x8 parchment-lined or silicone pan with a spatula and
smooth the top. Sprinkle liberally with coarse sea salt, then press almonds into the
top. Place in the fridge and allow to cool for an hour. Remove from pan and slice.
Refrigerate to store or keep in the freezer for a firmer, chewier texture.

Website: www.kellybhaney.com
Email: info@kellybhaney.com
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