Chocolate fudge Dr Viola Zulian

Chocolate fudge

Serve to chocolate: the chocolate fudge

A few years ago, I read Novak Djokovic’s book “Serve to win“. The number 1 in the tennis world, has grown in a Belgrade bent in two by the Civil War. His parents owned a pizzeria; flour and mozzarella were the basis of his diet. At some point in his promising career he could no longer progress and a doctor advised him to eliminate gluten and dairy products from his diet. Djokovic was not ready for such a change, but like so many great champions he had a mind trained for sacrifice. So he respected the diet that had been prescribed and after only a month gave him an energy endless. Later he did what he agreed to by all sports journalists, the “best tennis season” winning 43 consecutive games and 3 grand slams. To celebrate the conquest of the latter, his coach gave him a single square of chocolate. Here, I have read this paragraph several times because in my head a champion like him could indulge in the rewards when and how he wants the caloric expenditure and the high results, but he has always been loyal and respectful of the needs of that wonderful machine which made him the number 1 in world tennis for many years.

Now, far from judging such a mental attitude, I am very far from it, but I do not work with my body but thanks to it. Probably if I were an athlete or a model I would pay more attention.

This mean that we should all learn to understand with critical spirit what our body rejects, it is tiring and slows us down.

Djokovic made an inhuman effort to get away from the pizza that represented his story, his family and his survival in the war. It had an embossed symbolism that only suffering can so indelibly tattoo on the genes.

For years I have argued that gluten is not the absolute evil (except for coeliacs) but that it should be limited. The change in the food industry has led to more and more refining of flour, removing the most valuable nutrients from them and leaving only an amalgam of gluten. Most of us can not suppress such high quantities because they do not possess the enzymes necessary for digestion; here then appear torpor, drowsiness, swelling, intestinal disorders or even worse a chronic inflammatory state.

So here is a delicious recipe, gluten-free, lactose-free but with a lot of taste and especially rich in nourishment:


-150 g of almond flour

-50 g of quinoa flour (or rice)

-20 g of peanut flour (or other gluten-free flour: amaranth, rice)

-10 g of baking powder

-a pinch of salt

– 3 tablespoons of flax seeds

-1 glass of cashew milk

– 100 g of apple compote

– 4 Medjol dates

– 80 g of maple syrup (or honey, 3 tablespoons)

-1 spoon filled with almond butter (or peanut)

– 2 tablespoons of cocoa powder

– 100 g of dark chocolate

  • Preheat the oven to 180 ° C
  • In a container put the flaxseed with 6 tablespoons of water and let it swell up to form a kind of gel
  • Finely chop the dates
  • Mix all the dried ingredients in your robot
  • Add the damp ones and mix them homogeneously but only for a few seconds (I keep it 5 seconds)
  • Add the pieces of chocolate separately and mix with a spatula
  • Spread a little coconut oil on the mold with your fingers (so they will be nice soft!)
  • Pour the contents and spread evenly with the spatula
  • Bake for about 15 minutes
  • Before churning out, do the toothpick test, it must come out almost clean
  • Let it cool for a good half hour
  • Serve by cutting it into squares

Now, I realize that it will not be like enjoying a little chocolate after winning the Rolland Garros, but enjoy this delight: smell, look at the fork (the most beautiful you have) sink into the soft dessert, observe the color inside sweet and bring it to your mouth; let it melt between tongue and palate and checked before swallowing, you will see that it will fill you with so much joy.

With gratitude,