Hello sweet friends. How was your week? I have been enjoying making delicious raw food treats for a change. While I am definitely a cake and cupcake girl at heart, at home we eat healthier treats and I am no stranger to raw food. Last week I tried my hand at this delicious Raw Vegan Fudge from Minimalist Baker. WOW! It was amazing. I wonder if any of you made it?
There are a lot of easy recipes on the site that I’d love to try. As I have a love affair with the chocolate and peanut butter combo, it was a no brainer to make this scrummo Raw Chocolate & Peanut Butter Fudge. The best news is that there are only 4 ingredients and once again, you just pop everything into the food processor.
As with most recipes, I usually tweak them and add a couple of ingredients. I know you aren’t meant to, but I can’t help winging it just to see if I can make it even more delicious. With this fudge I swirled extra natural smooth peanut on top before adding a generous amount of roasted hazelnuts with the salted peanuts and cacao nibs, pushing them right into the fudge for extra grip. Oh, and I also used crunchy peanut butter instead of smooth, just because I like it better! And I doubled the recipe to fit snugly in a standard slice tin.
Raw Peanut Butter & Chocolate Fudge
A delicious raw fudge made with only 4 ingredients, making this a super easy and super healthy recipe to satisfy any sweet tooth. Recipe from www.minimalistbaker.com
- 1 cup pitted dates Medjool dates preferred
- 1 cup creamy natural peanut butter
- 1/2 cup unsweetened cacao powder
- 1/4 cup melted coconut oil You may need 1/2 cup
- roasted salted peanuts (optional)
- cacao nibs (optional)
To a food processor, add pitted dates and mix until a fine paste or a small ball forms.
Remove lid and add peanut butter. Blend once more to combine.
Add cacao powder and blend once more to combine.
Add melted coconut oil, starting with the smaller measurement and working your way up as needed until a fudgy paste is formed. It's OK if it looks a little clumpy at this point (see photo). You mostly just want to make sure it's not dry, so add more oil as needed. (You shouldn't need more than the recommended amount of coconut oil.) If it's clumpy or a tad grainy, that's OK. You can smooth it out in the next step.
Transfer to a parchment-lined loaf (or 8x8-inch) pan and spread with the back of a spoon until a smooth, even surface is achieved. Top with roasted salted peanuts and/or cacao nibs for texture (optional).
Transfer to freezer and freeze until firm to the touch - about 20 minutes or more as needed. Then remove from freezer and slice into desired squares. If it has trouble slicing, let thaw for a few more minutes and/or run your knife under hot water to ease cutting
Enjoy! Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. This fudge does best when kept refrigerated. If it sits out for too long in a warm environment, it can soften.
*1 cup packed dates is usually about 20 good-sized medjool dates.
*The type of peanut butter that works best in this recipe is one made with two ingredients: peanuts and salt. Other additives and sweeteners can make the fudge too thick or gummy. Our favorite brand at the moment is Wild Friends (not sponsored, just love the brand).
*Nutrition information is a rough estimate for 1 square calculated with the lowest amount of oil (which, as the recipe is written, is 1/4 cup or 60 ml).
What have you got planned for the weekend? I’m getting my groove back to cake with a recipe I have been wanting to make for years. I have my French Earl Grey infused milk steeping in the fridge overnight in preparation to try my hand at a Canadian classic, the London Fog cake. (Apparently the London Fog Latte was birthed in Vancouver…….go figure). Anyway, this will be a cake you won’t want to miss. It’s based on a milky vanilla latte with brewed Earl Grey tea and a hint of lavender. I will be lavishing my London Fog cake with brown butter caramel Swiss meringue buttercream…are you drooling yet?
See you next week. xx