A few weeks ago I was invited to a picnic and decided to take along some raw fudge. I finished making it and then realised that I thought was a bit of cocoa powder in the cocoa oil was actually mould after I tasted it. I'm not one to give up on a recipe though so I decided to make it again for another gathering.
This is crazy rich, so cut into tiny bits. But everyone seemed to enjoy it. I'm warning you though its not a cheap recipe to make but quite easy with a food processor. Also is maple sugar not raw???
Raw Double Layer Chocolate Fudge with Cacao Nibs by Gourmante in the kitchen
Ingredients
2 cups/ 224g raw organic cashews
2 cups/ 240g unsweetened organic shredded coconut
240g (about10 large) very soft medjool dates, pitted
1 cup/ 100g raw organic cacao powder
½ cup/ 120ml organic maple syrup
Pinch of fine sea salt
1/2 cup/120ml organic maple syrup
1/4 cup/60g extra virgin unrefined coconut oil
1/2 cup/50g raw organic cacao powder
Pinch of fine sea salt
¼ cup/30g of raw cacao nibs for topping (I used only a small sprinkle)
Instructions
1. Place cashews in the bowl of food processor and grind until very finely ground (be careful to not
over process the nuts into butter)
2. Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates
and process until a soft paste forms. Add the cacao powder process again.
3. Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is
achieved scraping down the sides as needed.
4. Press firmly into a parchment lined square or rectangular pan or mold.
5. Place in fridge while making the ganache topping.
6. In the food processor, blend together maple syrup and coconut oil until well combined.
7. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as
needed.
8. Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan
to fridge to set and firm for at least one hour.
9. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge
I failed at getting a picture but here is a picture afterwards: Go check out the original post for pictures. Its quite pretty in its original state.
A few weeks ago I was invited to a picnic and decided to take along some raw fudge. I finished making it and then realised that I thought was a bit of cocoa powder in the cocoa oil was actually mould after I tasted it. I'm not one to give up on a recipe though so I decided to make it again for another gathering.
This is crazy rich, so cut into tiny bits. But everyone seemed to enjoy it. I'm warning you though its not a cheap recipe to make but quite easy with a food processor. Also is maple sugar not raw???
Raw Double Layer Chocolate Fudge with Cacao Nibs by Gourmante in the kitchen
Ingredients
2 cups/ 224g raw organic cashews
2 cups/ 240g unsweetened organic shredded coconut
240g (about10 large) very soft medjool dates, pitted
1 cup/ 100g raw organic cacao powder
½ cup/ 120ml organic maple syrup
Pinch of fine sea salt
1/2 cup/120ml organic maple syrup
1/4 cup/60g extra virgin unrefined coconut oil
1/2 cup/50g raw organic cacao powder
Pinch of fine sea salt
¼ cup/30g of raw cacao nibs for topping (I used only a small sprinkle)
Instructions
1. Place cashews in the bowl of food processor and grind until very finely ground (be careful to not
over process the nuts into butter)
2. Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates
and process until a soft paste forms. Add the cacao powder process again.
3. Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is
achieved scraping down the sides as needed.
4. Press firmly into a parchment lined square or rectangular pan or mold.
5. Place in fridge while making the ganache topping.
6. In the food processor, blend together maple syrup and coconut oil until well combined.
7. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as
needed.
8. Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan
to fridge to set and firm for at least one hour.
9. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge
I failed at getting a picture but here is a picture afterwards: Go check out the original post for pictures. Its quite pretty in its original state.
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