Chocolate Fudge
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Preparation time: 15–20 minutes
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This is an easy raw-food recipe–just mix the ingredients and chill in the refrigerator to firm up. The fudge freezes well, so you can make a batch, freeze it, and always have a healthy dessert on hand when you need it! The cinnamon and cardamom add balance to the sweetness of this fudge (to help satisfy without creating cravings!), and these spices also support your digestion and intestinal health.
INGREDIENTS:
1 jar almond butter (16 oz.)
4 Tbsp. raw cacao
3 Tbsp. coconut butter
3 Tbsp. coconut oil
5 Tbsp. honey–if you like it sweeter, you might like to use ½ cup honey until your taste buds get used to a less sweet taste
2 Tbsp. vanilla extract
2 Tbsp. cinnamon powder
1 tsp. sea salt
1 tsp. cardamom powder
Other options:
1 Tbsp. maca or 1 tsp. ginger powder
And lots of love!
INSTRUCTIONS
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In a saucepan on low heat, add honey, coconut oil, and coconut butter, and allow to melt. Mix thoroughly and allow the mixture to cool to room temperature. This is important because if the ingredients are too warm, the oils can separate.
Add almond butter and mix thoroughly; add the rest of the ingredients and mix well.
Once you have blended all of this up, taste it and see what you think. You can add more sweetener, vanilla, or salt to get the taste you want. The finished fudge will taste almost exactly like the raw mixture, so making adjustments now for taste will give you a finished product you’ll really like.
Press the fudge into a square or rectangular storage container with a lid, and chill in your refrigerator for at least an hour before serving. If you like, sprinkle the top with shredded coconut and goji berries and cut into squares for a pretty, dressed-up dessert.
Store in your refrigerator or freezer. This fudge will usually last up to 2 weeks in the fridge and several months in the freezer.
Serving suggestions:
Cut in small pieces and eat by itself. You can also make the fudge into balls and roll them in shredded coconut for easy serving.