Full of guilt for not posting in ages, I finally logged on today with intentions of writing and skimmed my feed. I read the first bit of a few posts and a surprising number of them began with ‘Well, I’ve been a bit quiet lately because of, you know… life’, and I started to feel a little less guilty about disappearing myself. I’m pretty sure my fan base consists of only my mom and my girlfriend at this point, but hey, its a start!
I’ve had some time to bake a few new things lately and they’re worth posting for sure. Plus, chocolate looks so good in pictures!
This past long weekend I made some fudge from a recipe I’ve been saving for too long. I say too long because if I had known what I was missing this whole time, I would have made it the day I found the recipe. Fudge is amazing in its regular sugar filled creaminess, but it has long since started to hurt my teeth just looking at it. Now, fudge is just a distant memory of a love for sweetness no longer realized. /le sigh. However, after this recipe my faith in fudge has been restored. It isn’t exactly the same as the original, but it will make you forget about it.
First of all, its dairy free. ❤ for lactose intolerant people, like me. Also, no processed sugar and it’s gluten free! wheeee!
OK, OK, OK! Without further babble, here it is:
Fudge (AKA Raw, vegan, gluten-free fudge)
2 cups cashews – (raw if you can find them but otherwise, roasted, unsalted – preferably organic)
2 cups unsweetened shredded coconut – organic
240g (approx. 10 large dates) very soft medjool dates, pitted *
1 cup raw organic cocoa powder
1/2 cup maple syrup
pinch of sea salt
1/2 cup maple syrup
1/4 cup extra virgin unrefined coconut oil
1/2 cup raw organic cocoa powder
I used my large and small food processors for this recipe.
Starting with the large food processor, add the cashews and process until very finely ground. Keep an eye on it so it doesn’t turn into butter.
Add the coconut and process again until well combined. The recipe suggests it should be fine in texture, but it doesn’t mention that it will also be clumpy and sticky. It threw off my definition of ‘fine in texture’…
Add the dates and process into a soft paste. I soaked my dates for 20 or so minutes to make them softer. Not sure if this was necessary, but it helped me peel them a bit, since the peel sorta freaks me out… I have a love hate relationship with dates.
Add cocoa and process again.
Lastly, add the maple syrup and a pinch of salt and process until a creamy texture.
Press into a parchment lined pan or mold, (I used a 9 x 9 pan) and place in the fridge while you make the “ganache” for the top.
In the mini food processor process the maple syrup and coconut oil until combined. I have a feeling this is supposed to be fluffier, but it was 31°C when I made this and my oil was nowhere near solid.
Scrape down the sides and add in cocoa powder. Process until smooth. Pour over the first layer and refrigerate for at least an hour. Keep leftovers (if they survive) refrigerated.
I think I’d really like to add some crushed coffee beans to the top. Cause everything needs coffee. But until I do that, I’ll just have to eat it with my coffee. 🙂
My mother took my “approximately 10” very literally, and even though she had tiny dates, used only 10. which turned out to be barely 50g. They were tasty squares, but not what I would call fudge. Use as many as you like but the fewer used the less creamy and ultimately fudgey yours will be.