Raw vegan chocolate peanut butter fudge

raw-vegan-chocolate-peanut-butter-fudge

Ssh, don’t tell anyone, but when my delivery of raw cacao arrived in the post this morning, I got excited and skived off to the supermarket to get the rest of the ingredients I needed to make this raw vegan fudge my friend Vivianne had told me about on Facebook. I should have been writing my assignment, oops. Still, this fudge only takes five minutes to make, so I don’t feel that guilty.

You won’t need to feel guilty eating these either, as they’re raw, only using natural ingredients, which makes them super-healthy (although the coconut oil is slowly melted, so I’m not sure if that makes them not raw? Feel free to let me know. I’m aware of the 45C degree thing but have no idea how warm the oil got in the pan. Probably not very warm as it melted almost immediately).

They’re so super-healthy, I’m going to totally ignore how many calories they have in each piece. Not that I’ve counted them, but I’m sure it’s zillions.

The original recipe is here but I’ll post what I did below (halved the ingredients and used peanut butter and soft dates).

I bought the raw cacao from Goodness Direct (free delivery) and the coconut oil from Tesco (on the shelf with the other oils). I couldn’t see any pitted dates, so bought Crazy Jacks Organic Soft Dates which are ready to eat, so I didn’t soak them.

raw-vegan-chocolate-peanut-butter-fudge-tray

This fudge is rich and bitter – if you like dark chocolate, you’ll love these. Next time I’m going to add some whole nuts – maybe macadamias, that’ll be amazing.

Raw vegan chocolate peanut butter fudge (makes 16 pieces)

1/2 cup coconut oil
1/2 cup crunchy peanut butter
1 cups raw cacao
1/2 cup soft read to eat dates
1 to 2 pinches of unrefined sea salt

Carefully melt the coconut oil on a very low heat.

Place all the ingredients, except the peanut butter, in a food processor and blend until soft and well combined.

Add the peanut butter at the end to keep the crunch.

Spread evenly in a 8” square tin.

Place in the fridge for about one hour.

Cut into 16 pieces and store in an airtight container.

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