During this recent trip stateside and road tripping up the coast of LA I came across several fudge places. In WA we also have several fudge factories and I began to reminiscence about soft buttery toffee fudge that I use to love so much. With my goodbye potluck dinner coming up I thought I could come up with a raw version.
Almonds are a great source of protein and fiber, and are rich in magnesium, potassium, calcium and vitamin E. They contain phosphorus to help build strong bones and teeth and are good for increasing heart health, being low in sugar, reducing the risk of heart attack, helps lowering bad cholesterol and providing healthy unsaturated fats.
Dates are free from cholesterol, rich in vitamins and minerals; containing B Vitamins, calcium, iron, potassium, manganese, magnesium and copper. They help in the relief from constipation, intestinal disorders, anemia and stomach cancer. They are great for muscle development and the high level of minerals makes them a great food for bone health and maintaining a healthy nervous system.
Almonds are a great source of protein and fiber, and are rich in magnesium, potassium, calcium and vitamin E. They contain phosphorus to help build strong bones and teeth and are good for increasing heart health, being low in sugar, reducing the risk of heart attack, helps lowering bad cholesterol and providing healthy unsaturated fats.
Dates are free from cholesterol, rich in vitamins and minerals; containing B Vitamins, calcium, iron, potassium, manganese, magnesium and copper. They help in the relief from constipation, intestinal disorders, anemia and stomach cancer. They are great for muscle development and the high level of minerals makes them a great food for bone health and maintaining a healthy nervous system.
Raw Chocolate Crunchy Almond Fudge
Crunchy Almond Butter
3 cups raw almonds
1/4 cup macadamia oil
1/8 tsp sea salt
(alternatively buy a jar of raw crunchy almond butter,
it is much quicker and easier, depending on the blender you have,
nut butters can get tricky)
2 cups raw cacao
1 cup coconut oil (liquid consistency)
1 1/2 cup medijool dates
2 tsp lucuma
1/2 tsp cinnamon
1/8 tsp sea salt
1. To make the almond butter, put the almonds into a food processor a blender of your choice and pulse until you get small chunks
2. Take half the mixture out and set aside
3. Add the sea salt to remaining mix and blend until a grainy consistency, scrape down the sides and add the oil slowly if the consistency gets too dry. Make sure you don't run it on high for too long otherwise you'll end up with smooth nut butter. (Sometimes depending on whether you've activated nuts etc you might need less oil so add slowly and be patient)
4. Add the mixture from before and process for a min or so until the chunks are incorporated throughout
* if you're using a food processor it might take up to 10 mins of patient pulsing
* if using a thermomix turn up to speed 7 for about 45 secs and then pulse on 4 until desired consistency is reached
Alternatively you can use store bought jar of raw crunchy almond butter which works just as well and it's quicker
5. Combine the rest of the ingredients into a blender and pulse until grainy consistency, make sure it's not too smooth
6. Add the crunchy almond butter to the mix and fold the mixture together with a spoon
7. Pour the mix into a cake tin lined with baking paper or cling wrap
8. Refrigerate for 4-5 hrs and cut into desired slices
* from the picture below see you can see that the dates haven't been blended up fully, this gives the fudge a nice crunchy and chewy texture, make sure you don't overdo the blending otherwise you'll end up with soft and 'buttery' fudge
2. Take half the mixture out and set aside
3. Add the sea salt to remaining mix and blend until a grainy consistency, scrape down the sides and add the oil slowly if the consistency gets too dry. Make sure you don't run it on high for too long otherwise you'll end up with smooth nut butter. (Sometimes depending on whether you've activated nuts etc you might need less oil so add slowly and be patient)
4. Add the mixture from before and process for a min or so until the chunks are incorporated throughout
* if you're using a food processor it might take up to 10 mins of patient pulsing
* if using a thermomix turn up to speed 7 for about 45 secs and then pulse on 4 until desired consistency is reached
Alternatively you can use store bought jar of raw crunchy almond butter which works just as well and it's quicker
5. Combine the rest of the ingredients into a blender and pulse until grainy consistency, make sure it's not too smooth
6. Add the crunchy almond butter to the mix and fold the mixture together with a spoon
7. Pour the mix into a cake tin lined with baking paper or cling wrap
8. Refrigerate for 4-5 hrs and cut into desired slices
* from the picture below see you can see that the dates haven't been blended up fully, this gives the fudge a nice crunchy and chewy texture, make sure you don't overdo the blending otherwise you'll end up with soft and 'buttery' fudge
