Fudge Recipe?

[joy]

I've got a mad craving for something chocolatey, and my only raw food book doesn't have a fudge recipe. Does anyone have a good one? I'm thinking smooth (maybe cashew-based?), with the option to add nuts, cherries, etc.

Grateful for your suggestions! :)

[Allison]

I made a truffle recipe from The Complete Book of Raw Food the other day that was one of the best tasting I have tried. I don't have my book with me, but I think this is the recipe:

2 c. dates
2 c. pecans
2 T. carob (I think I used a little more than this.)
1 tsp. vanilla

Blend all in processor until smooth. Roll in balls and refrigerate. It was really good!

[VeganVixen]

here is one

cup medjool dates and a vanilla bean cut into pieces
(soaked in just enough water to cover overnite to soften)
3/4 cup raw cashew butter
1 cup raw cacao powder
1 c. raw carob
1 T. coconut oil
splash of agave nectar
pinch of salt

Blend all the ingredients in a powerful blender or food processor until it is a smooth batter. Line a glass baking dish with wax or parchment paper and pour on the batter. Freeze for a few hours, take out of freezer to cut into squares and put back into freezer. The next day its ready and kinda solid. It starts to get really gooey as it thaws so I just pull a piece out of the freezer when I want to eat one. Really yummy!

[joy]

Thanks Allison and Vegan Vixen; these both sound great and I'll try them asap.

Off to find some raw cacao... :)

[Sharon in Colorado]

Some time in January I posted a recipe in this forum called Cherry Nut Fudge.

[PixieGreen]

This is seriously, absolutely fantastic:

In a food processor or blender, start with your favorite nut (cashews or almonds are particularly good) and add coconut oil, agave nectar or honey, coconut flakes, cacao beans [I grind it to powder], vanilla, and a pinch of salt.

This was the recipe as I found it, and unfortunately I don't measure, either. But estimating:1c nuts [soaked and dehydrated, don't use wet soaked nuts or the texture won't come out right, if you must use unsoaked instead], like 2/3 c cacao, maybe 1/4c oil, 1/3c agave nectar, 2/3c coconut flakes [this is necessary so they will bind and it makes the texture chewey], maybe 1T vanilla and a pinch 'o' salt.
-------
Edited to add:

I just made some more tonight and measured. This makes enough for 12 fudge balls and some finger lickin.

Grind 1/2c nuts and 1/2 c cacao *well* in a food processor. Add 1/2c coconut flakes, continue to process until it's a pretty fine meal. Using the same 1/2 cup measure, add 1T vanilla, fill halfway with coconut or almond oil, and the rest of the way with agave nectar. Carefully mix together then add to dry ingredients and let it process for at least a minute. The longer it mixes the more chewy and fudgey it gets. I like to roll it in balls, then roll in coconut and refridgerate for at least an hour before eating. But they hold their shape pretty well after the first hour.

This fudge is very chocolatey, like dark chocolate fudge. If you prefer it sweeter, use more agave nectar and less oil. If you want it more like milk chocolate than dark chocolate add more coconut and less cacao.
-------

Christa

[Revvell]

Some time in January I posted a recipe in this forum called Cherry Nut Fudge.


I went back 20 pages of your posts looking for that and they only go back to Feb and didn't see a CHERRY NUT FUDGE recipe anywhere!!! :(


Revvell

[Sharon in Colorado]

LOL Revvell. Well here it is. I played with it once so now there are 2 variations.

Cherry-nut fudge
By Sharon Oliver

This tastes exactly like fudge should taste!

1 C raw cacao, ground
10 dates, pitted
3 oz raisins
6 dried figs
½ C (approx) honey and/or agave nectar
1 tbsp vanilla
¼ C mesquite powder
¾ C cashew butter
1 C walnuts, coarsely chopped
1 C dried sour cherries, coarsely chopped

Grind raw cacao to a fine powder in coffee grinder. Process dates, raisins, figs, honey/agave and vanilla until smooth. This may take a while. Add cacao, mesquite & cashew butter and then transfer to a bowl and continue mixing with hands to combine. Mixture will be VERY thick. Massage in nuts and cherries, and then transfer to a parchment lined pan (8 x 8 or 9 x 9). Freeze for a couple of hours to harden, then remove and let sit a while before cutting into little squares.

Cherry-nut Fudge II – second variation

This can be labor intensive for your food processor. You may need to remove the stiff mixture early and transfer to a bowl, mixing with hand beater or hands.

1 cup dried coconut
½ cup honey and/or agave nectar
Pinch Celtic salt
1 cup dates, pitted
2 cups Turkish figs
½ cup raisins
1 tsp vanilla
¾ cup mesquite
½ cup raw cacao, ground into powder in coffee grinder
2/3 cup raw cashew butter
1 cup each dried cherries and walnuts, chopped

Start off by using your S blade in the food processor. Process the dried coconut for several minutes until it resembles a paste. Scrape the bowl down as necessary. Toward the end add a pinch of coarse Celtic salt or sea salt to aid in processing.

Add the honey or agave nectar and process briefly to combine. Add dates, figs, raisins and vanilla. Pulse several times to incorporate and chop ingredients evenly, then process until you have a smooth, creamy mixture. This may take a couple of minutes.

Finally add in the mesquite, powdered cacao nibs and cashew butter. If the cashew butter is stiff from refrigeration, break it into smaller pieces so you don’t have a big lump in your processor. Pulse briefly and then run the processor to incorporate the ingredients. If at this time you feel your processor is laboring, transfer to a large bowl with the chopped cherries and walnuts. Mix with hand blender or hands and then transfer to a parchment lined 8 or 9 inch square pan. Freeze until firm and then cut into small squares.

[joy]

Yes! Pixie and Sharon--these sound amazing!

It looks like I'm going to be very busy this weekend ;)

[sachis2112]

I was inspired by a lovely little nibbly someone fed me recently. I just put hot water in a large bowl and one large tablespoon of coconut oil in a small bowl fitted over the bottom so that the top bowl got gentle heat.... a raw double-boiler I guess LOL! Once it was melty, I put a dollop of honey. Then I start dumping in a bit of carob at a time (tasting all the while) until it's just right.

Toss it in the freezer, pulling it out every 5 minutes to stir. After 15 minutes or so, I pulled it out and set it on the counter. It was stiff enough at room temperature to eat like bon-bons. I have also smashed this up with bananas and had the nicest choco pudding!

[Revvell]

Sharon, thanks!

Ummm, where does one get mesquite powder?

:D

Sachis, how creative! sounds good too!

Rev

[Sharon in Colorado]

I got my mequite powder through NFL (Nature's First Law)...you may be able to get it through a health food store though. It isn't completely necessary to use it in the recipe, though.

[sachis2112]

I think I've seen Mesquite at WF too.

[Revvell]

Okies. Himself is going shopping in a bit ~ I'll see if I can get him to pick some up. <G>

thanks!

Rev

[VeganVixen]

lol! we have mesquite trees (wonder if I could grind the thorns or bark) ----they HAVE 3 INCH OR BIGGER THORNS THAT WILL TAKE OUT ALL FOUR OF YOUR TIRES!!! dangerous trees......

[levamssg]

A friend gave me this recipe from Carol Alt's book ...

2 avocados
5 dates soaked
1 cup raw carob powder
1 tsp vanilla

put all in processor - process until smooth. If you want it less thick, add a bit of the date soak water.

It is wonderful