Rich RAW Chocolate Fudge


Prep Time

20 minutes

Prep Notes

Scrumptious, rich, decadent two-layer chocolate fudge - packed with protein, healthy omega 3 fatty acids, fiber and antioxidants - this recipe is WIN / WIN!

There is no convincing your family and friends that healthy is delicious too - when you serve up these tasty delectable treats!

 

Cooking Time

- 0 -

Yields

16 - 20 small squares

Ingredients

FOR THE FUDGE LAYER:

  • 1 cup raw walnut pieces
  • 1/2 cup hulled hemp seeds
  • 1.5 cups pitted Medjool dates
  • 1/2 cup raw cacao powder or ditch-processed cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • heaping 2 tablespoons raw cacao nibs
  • heaping 1/4 cup raw walnut pieces

FOR THE HOMEMADE CHOCOLATE TOPPING:

  • 1/2 cup virgin coconut oil
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
  • small pinch pink Himalayan sea salt (or fine grain sea salt)
  • 1/4 teaspoon pure vanilla extract

Directions

  1. For the fudge bottom layer: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the fudge later on. 
  2. In a food processor, process the walnuts into a fine crumb - remove and set aside for step 5.
  3. Add the hemp seeds and the pitted dates and process until finely chopped and sticky. Mixture will be very thick and gooey in texture. 
  4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  5. Stir or pulse in the nibs and chopped walnuts until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. Use a spatula, or the back of a large mixing spoon to flatten mixture and spread evenly on the bottom of the pan making a smooth layer. Place in the freezer for about 10 minutes.
  7. For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  8. Remove the fudge from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice.
  9. Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the fudge to slice (warming up the knife helps it slice more evenly without much cracking).
  10. Store leftover in the freezer for a chocolate treat anytime!

Credit

This recipe comes from Angela Liddon's - Oh She Glows - Vegan Blog

http://ohsheglows.com/2014/05/08/two-layer-raw-chocolate-brownies/