Jamie Oliver Raw Vegan Chocolate Fudge


When Jamie Oliver first appeared in the public eye, I found him seriously annoying. All that mockney cockney cheeky chappie Essex wideboy stuff got right on my wick. Over the years, however, I’ve grown to like him. Unlike a lot of other ‘celebrity’ chefs, he seems to have remained the same and not turned into a caricature of himself (yes, I’m looking at you Gordon Ramsay), plus I think he does a lot of good in promoting affordable healthy eating and encouraging kids to eat other things that are green apart from bogies.


Despite me liking Mr Oliver these days though, I’ve never made any of his recipes. Until now, that is*. A friend on Facebook shared a link to a raw vegan chocolate fudge recipe on his website and so I thought I’d give it a go and I’m seriously glad I did. This raw vegan fudge is deliciously moist and chewy – if you know anyone who’s put off by the phrase ‘raw vegan’ (and let’s face it, it’s not the most appetising phrase in the world, is it?), give them some of this.


If you want to make some too, you can find the recipe on the Jamie Oliver website.

*On looking closer at the web page, I’ve noticed the recipe isn’t a Jamie Oliver recipe, it’s by Mary Lynch. So thank you Mary, for the recipe.

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Vegan Choco Ringo Nutto Bars

A friend joked on Facebook this morning about Toffee Crisps being disappointing because they don’t actually contain crisps. This made me think, ‘why don’t any chocolate bars have crisps in them? Crisps would be fab in chocolate bars’ and so I decided to make some.

First of all, I had to decide on the flavour of crisps. I’m strictly a cheese and onion kind of girl but I reckoned cheese and onion flavour chocolate would be a bit ick, so thought I’d give salt and vinegar a go. After all salted chocolate’s a thing, isn’t it?


I got to the supermarket and went to the crisp aisle then had a dilemma. There’s so many different types of salt and vinegar crisps. Then I spotted the Ringos and thought yeah, Ringos will be a good texture to be covered in chocolate and so I went home with a six-pack of Ringos and a packet of mixed nuts and raisins (and a can of elderflower and blackberry Pimms, in case the sun comes out later. Although, let’s be honest, I’ll drink it even if it’s pissing down).

Anyway, move over Willy Wonka, I’ve invented the Choco  Ringo Nutto Bar and it’s flipping delicious.


100g coconut oil
6 tbsp raw cacao powder
3 tbsp agave nectar
A handful of salt and vinegar Ringos
A handful of mixed nuts and raisins

Place a bowl over a saucepan containing water and slowly melt the coconut oil.


Remove from the heat and whisk in the cacao powder and agave nectar.


Add some Ringos and mixed nuts and raisins.


Pour into a container (I used a foil tray).


Put in the freezer to set for about 30 minutes.


Remove from the tray.


Cut into bars.


Ringos were definitely the right choice of crisp as they add the perfect texture to complement the smooth chocolate and the chunky nuts.

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Raw Chilli Coconut Chocolate Recipe


In Wholefoods the other day, I bought a Raw Chocolate Chilli Pie. It was delicious and inspired me to make my own. I didn’t have all the ingredients listed on the label so I had a look for a raw chilli chocolate recipe using cacao powder and coconut oil and stumbled across this raw chocolate recipe. Their recipe calls for cacao butter, which I didn’t have, so I used coconut oil instead.

These raw chocolates are delicious – why did I only make six of them; they’ll be gone in no time! They only take a couple of minutes to make and you could add any flavourings you want. I added desiccated coconut to mine – next time I think I’ll add a bit of vanilla, too.


Raw Chilli Coconut Chocolate (makes 6)

50g coconut oil
3 tbsp raw cacao powder
1-2 tbsp agave nectar
3 tbsp desiccated coconut
pinch of rock salt
chilli flakes – add depending on how hot you want it

  1. Heat a pan of water and place a bowl over it.
  2. Melt the coconut oil in the bowl.
  3. Add the raw cacao powder and mix well with a whisk.
  4. Remove from the heat and add the agave nectar and mix in.
  5. Add the desiccated coconut, salt and chilli flakes.
  6. Pour into moulds/cases.
  7. Leave to set in the freezer for about 20 minutes, or a couple of hours in the fridge.
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Raw Vegan Brownies


I always seem to want to cook something on a Sunday and today was no exception. Today I fancied something involving raw chocolate and found a raw vegan brownie recipe.


These raw vegan brownies are delicious. They only take a few minutes to make too – it took far longer going to the supermarket to buy the ingredients. The hardest part was waiting for them to chill in the fridge for two hours.

Raw Vegan Brownies

1 cup pecans
1 cup dates
5 tbsp raw cacao
4 tbsp dessicated coconut
2 tbsp agave nectar
1/4 tsp sea salt

  1. Place the pecans in the food processor and whizz until they become small and crumbly.
  2. Add dates to the pecan pieces and whizz again until the mixture sticks together and the dates are well processed.
  3. Add the remaining ingredients and process again until the mixture turns a dark chocolatey brown. Stop processing before it gets too buttery (there should still be air between the small bits so you will be able to press them down into the tin).
  4. Put the mixture into an 8” square tin and press down firmly.
  5. Chill in the fridge for a couple of hours. You don’t have to do this but it’ll make the brownie easier to slice.
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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.


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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