Calling all raw chocolate lovers, hear yee, hear yee; If you would love to be able to take 6 simple ingredients, turn them into the most delicious raw chocolate treat ever, and do it in less than 10 minutes thisraw recipe is perfect for you!
I suggest printing this raw recipe out and pinning it up to your fridge because I am sure you will be making it on a regular basis. Make it with your children, and enjoy it as a healthy dessert alternative! If you want a chocolate free version use carob powder, or lucuma powder (for a blonde version) instead of the raw chocolate (you may want to reduce the sugar a bit because carob and lucuma are both already slightly sweet).
Makes one 8x8x2 inch pan
Ingredients & Method:
- 1 cup almond butter
- ½ cup + 2 Tbs. extra virgin coconut oil, melted gently in hot water or your dehydrator
- 1 cup coconut sugar, powdered in a high speed blender
- 1 Tbs. vanilla powder, 1 vanilla bean scraped or 2 tsp. vanilla extract
- 1 tsp. sea salt
Combine above ingredients in a bowl. Be sure to mix thoroughly incorporating all ingredients into a smooth paste.
Set aside ¼ cup of this mix.
To the remaining mix in the bowl add:
- ¼ cup almond butter
- ½ cup raw cacao powder
Combine and mix thoroughly to fully incorporate all ingredients.
Grease your pan using a little coconut oil.
Line your pan with plastic wrap leaving a couple of inches to overhang the pan.
Pour chocolate mix into the pan, and spread to even out the mixture.
Using a spouted measuring cup swirl the ¼ cup you set aside over the chocolate mix. Be sure to have chocolate showing through the swirls.
Use a chop stick to delicately swirl together the colors creating a marbled effect.
Set mix in the fridge or freezer for about a half hour.
Once firm gently transfer the fudge from the pan to a cutting board. If you have trouble removing the fudge, warm the base of the pan for a few minutes with your hands.
Cut your fudge in half and in half again in one direction, then the same in the other direction giving you 16 squares.
Store your fudge in the fridge for up to two weeks or in the freezer for even longer.