Tuesday, December 11, 2012

Raw German Chocolate Fudge

German chocolate + fudge = best idea ever. I wasn't specifically going for german chocolate but I'm not complaining that I ended up where I did. This does require a bit of prep and refrigerator wait time. The end result is amazing, though, so I recommend being patient! This recipe makes around 12 small fudge pieces depending on your pan size.

2 c. dry cashews, soaked for at least 2 hours
1/2 c. cocoa powder
1/4 c. coconut oil, liquified
1/4 c. dates, pitted
1/4 c. liquid sweetener (I used maple syrup)
1/2 tsp. vanilla extract
pinch of salt

- Place all ingredients in food processor and blend until smooth, scraping the sides down every minute or so. Also, feel free to add your liquid sweetener in slowly and taste as you go. I like a richer fudge taste but everyone has different preferences!
- Place parchment paper in a pan of any size. The smaller you go, the thicker your fudge will be. I chose an odd shaped pan that I have that's slightly larger than a bread loaf pan.
- Spoon thick mixture into pan. It will be hard to spread at this point. Spread as much as you can and pop mixture into freezer.

 - Place used food processor to the side. Do not wash it just yet!

German Chocolate Topping
1/2 c. liquid sweetener (I, again, used maple syrup)
1/4 c. coconut oil, liquified
1/4 c. cocoa powder
1/2 c. walnuts or pecans (I used a mixture of both)

- Using the same food processor you just used, place all ingredients inside. Having a little bit of the leftover fudge inside your bowl is a good thing!
- Blend until mixture is just mixed and nuts are just barely broken down. This should only take a few seconds.

 - Take your fudge out of the freezer. This should have hardened up slightly and will be much easier to spread. Use your hands or a clean spatula and spread it out evenly and smoothly.
- Spoon your topping onto your fudge and smooth this out as well.

 - Pop into the freezer for at least 30 minutes then in the refrigerator for at least an hour until eaten. This is actually best after sitting chilled overnight, but I suppose an hour will do if you just can't wait!

This recipe is nice because it's easy to play around with. Next time, I may try adding an avocado or two and making a thicker fudge. I didn't want to add in shredded coconut to the topping because of all the coconut oil but feel free to do so if you don't mind all that coconut! This fudge is also very decadent so eat slowly and enjoy every bite.

I'm actually eating a piece as I type this. Mmm.

No comments:

Post a Comment