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
- 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.
- In a food processor, process the walnuts into a fine crumb - remove and set aside for step 5.
- Add the hemp seeds and the pitted dates and process until finely chopped and sticky. Mixture will be very thick and gooey in texture.
- Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
- Stir or pulse in the nibs and chopped walnuts until just combined.
- 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.
- 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.
- 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.
- 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).
- 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/