There is no better way to enjoy the supreme taste of chocolate than in homemade fudge! Fudge is the best, just saying the word fudge makes you happy! This fudge is thick, creamy, and decadent. My new favorite raw dessert for sure!
This raw fudge recipe was found on Betty Rawker’s blog, and it is to die for!
Ingredients for fudge:
½ cup organic raw whole walnuts
½ cup organic raw cacao
½ cup organic coconut oil, softened
½ cup organic maple syrup
2 t organic pure vanilla extract
¼ t sea salt
¼ cup organic walnuts, chopped
Line a small squared baking pan with unbleached parchment paper; set-aside.
Combine fudge ingredients in a food processor until smooth.
Pour fudge mixture into prepared pan, sprinkle and gently press chopped walnuts into the fudge evenly over top; cover and place in freezer for 1 hour.
½ cup Sunflower Butter (or any nut/seed butter desired)
½ cup Cacao Powder
½ cup Maple Syrup (or liquid sweetener desired)
1 tablespoon Vanilla
pinch of Pink Salt
To make your own sunflower butter, simply put 2 cups of sunflower seeds* into a food processor. Process the seeds continuously until the oils begin to release. You’ll have to stop to scrape down the sides periodically. It takes some patience, but just keep processing until you reach a smooth, creamy butter consistency. (It might take about 10-15 minutes to achieve the perfect creaminess.) Store in a tightly lidded jar in the refrigerator.
*Activate your seeds by first soaking in water for 6-8 hours, and then dehydrating them back to a dry state to make your butter.
Place all ingredients in a food processor, and process until everything is well combined into a thick creamy fudge. Pour into your container of choice (I used heart molds) and freeze for about an hour.
Angela says: This fudge is so decadent, so delicious! Have fun adding in other ingredients like nuts or dried fruit if desired. Use any nut butter you like. I personally love using sunflower seeds to make butters and milk because they are much cheaper than almonds.
For the fudge base:
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
For the ganache:
½ cup/120ml organic maple syrup
¼ cup/60g extra virgin unrefined coconut oil
½ cup/50g raw organic cacao powder
Pinch of fine sea salt
¼ cup/30g of raw cacao nibs for topping
Make the fudge base:
Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
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.
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.
Press firmly into a parchment lined square or rectangular pan or mold.
Place in fridge while making the ganache topping.
Make the ganache topping:
In the food processor, blend together maple syrup and coconut oil until well combined.
Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
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.
Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.