I was never a real huge fan of fudge. The ones I had tried were always gritty and cloyingly sweet. It seemed like fudge couldn't decide if it wanted to be a truffle or brownie! Which now that I think about it, isn't such a bad combination in the first place. So being another one of Jon's holiday favorites, I was faced with another challenge! After making this fudge, I can now say that I'm a huge fan....of THIS fudge that is :-) It's smooth, chocolatey, fudgey with bits of crunchy cacoa nibs and walnuts. And with a little subtle hit of Maldon sea salt? Absolutely amazing!
1 cup raw cashew butter (or nut butter of choice)
⅓ cup coconut oil
¼ cup raw cocoa powder
1 oz. 87% chocolate, melted (I used Dagoba)
¼ cup pure maple syrup
½ teaspoon Himalayan sea salt
1 teaspoon organic vanilla extract
½-1 c raw walnut pieces (or any raw nut of your choice)
3 tablespoons raw cacao nibs
Maldon sea salt flakes
1. In a medium bowl, mix together the nut butter and coconut oil until smooth.
Tip #1: This works best if the ingredients are at room temperature or slightly warm. You can also blend them together using a food processor.
2. Add in the raw cocoa powder, melted chocolate, maple syrup, sea salt and vanilla, and stir until smooth and creamy.
3. Mix in ~3/4 c walnut pieces and 2 tablespoons of raw cacoa nibs.
4. Transfer the mixture to a dish, lined with plastic wrap for easy removal, and smooth the top with a spatula.
5. Sprinkle remaining walnut pieces, one tablespoon of cacoa nibs and Maldon sea salt flakes on top and press down gently so it stays in the fudge.
6. Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving.
Tip #2: This raw fudge will melt quickly if left to sit in a warm room, so it's best served directly from the freezer!
7. If there happens to be leftovers, store the fudge in a sealed container in the freezer.
Enjoy and be well!
Adapted from The Detoxinista, Easy Raw Fudge (Vegan, Paleo)