Blackstrap molasses is a phenomenal nutrient-dense food, rich in minerals and B vitamins. It can reverse anemia, boost energy, improve memory, and give you healthier skin. Blackstrap is good for just about anything that ails you.

Minerals are electrolytes that spark all actions in the body, and with blackstrap, you can count on getting calcium, potassium, iron, manganese, copper, and chromium. When your Vitamins A, D, and K are optimal (cod liver oil!), you will utilize these minerals well.

Add molasses to any savory sauce, such as chili, spaghetti, or barbecue sauce. Add a bit to a stew or marinade. Flavor your meatloaf and meatballs with blackstrap. Or just eat it straight off the spoon. Babies especially enjoy this treat!

You can get even the pickiest eaters in your family to enjoy blackstrap by making it into fudge. Here is a basic recipe that can be altered to suit all tastes.

Ingredients:

  • Plantation Organic Blackstrap Molasses
  • nut butter
  • sesame tahini
  • 1 Tbsp of cocoa powder per 1 cup of fudge (optional)

Directions:

  1. use equal amounts of molasses, nut butters, and tahini (at room temperature)
  2. mix together; it will be soupy
  3. add in cocoa powder, if using
  4. refrigerate in a covered container until it firms up, and when hardened it can be scooped out with a spoon
  5. or, spread into a layer on a baking dish lined with wax paper, and chill; cut into squares and store in wax paper (don’t use parchment – it’ll get oily)
  6. keep the fudge in the fridge! The oils from the nuts and seeds will stay fresh and delicious.

Variations

Since each of you have unique tastes or allergies, I’m not specific here on the kind of nut butter to use. Don’t worry, all of them will work! Sesame is another nutritional powerhouse, but if it’s not for you, just leave it out and use the molasses and nut butter 1:1. The cocoa powder will not only add a mocha flavor to your treats and thicken the mix, it’s also rich in nutrients.

My grandkids and I make blackstrap “truffles” and we have as much fun as making Christmas cookies together. We use a small melon baller to scoop out balls of the chilled fudge, then quickly roll them in their favorite toppings. You can also add the toppings directly to the fudge to make it chunky, but be sure to chop them very fine first so the fudge doesn’t fall apart. Here are some suggestions for toppings and add-ins:

  • currants
  • finely chopped nuts
  • chopped sunflower seeds
  • sesame seeds
  • finely shredded coconut, raw or toasted
  • cacao nibs
  • mini chocolate chips