Guess what?! I'm an official MovNat Certified Trainer! After 4 intense, educational, days of working with MovNat founder Erwan Le Corre and Team Instructor Kellen Milad, I passed the requirements and can wear the MovNat name (and the shorts!) with pride. More importantly than the name, I feel much more confident and qualified now to teach the fundamental movements of the system to clients and to groups. MovNat is a fitness education system that utilizes the full spectrum of human movement to teach real world competency. While practiced, it gets you in beautiful physical (and mental) condition, the way nature intended. I'd like to talk a bit more about MovNat and how it has shaped my own health goals and career goals, but I'm going to save that for another post that I'm going to write for the MovNat website. For now I'm going to continue the journey of honing my skills, while I implement more of this system into my programming. You can expect to see workshops and programs available in the near future dedicated to learning MovNat and rediscovering how to move like a natural human animal.
Onto the recipe! I felt like celebrating the certification with something delicious, and I had been dreaming these babies up for a while. They turned out pretty much precisely as I hoped they would. Delicious, cinnamon, decadence, with a hint of maple syrup and sea salt. I made these in a square Pyrex dish to easily cut them into even squares, but you can make them in pretty much any type of mold you want (loaf pan, pie dish, silicone, etc). They are pretty darn easy and pretty damn delicious, so whip up a batch and enjoy!
Yields: 16 squares
Prep time: 10 min
Freeze time: 20 min
1 cup cashew butter (I used raw, but roasted is fine too)
1 cup organic virgin coconut oil
1/3 cup maple syrup
1/3 cup shredded unsweetened coconut
2 tbsp cinnamon + a sprinkle for the top
dash of sea salt
1. Add coconut oil and cashew butter into food processor and blend until well combined.
2. Add in your maple syrup, shredded coconut, 2 tbsp cinnamon, and blend thouroughly.
3. Pour mixture into an 8x8 Pyrex dish and place in freezer for at least 20 min.
4. Remove fudge from freezer, dust lightly with cinnamon and sprinkle a dash of sea salt on top.
5. Cut fudge into 16 squares and bask in the cinnamonanom!
6. Fudge can be stored in the fridge or freezer (I preffered it from the freezer as it doesn't harden too much).