Double Layer Chocolate Raw Fudge with Nuts

This is a no-bake raw fudge recipe totally suitable for vegans! I know that when you say fudge you usually imagine mouthwatering chocolate and butter and heavy cream, but not here. With raw and organic ingredients, this recipe can really transform your idea about a chocolate fudge! And it is simple, amazingly healthy and super rich in taste. What else do you want? And with that vegan chocolate ganache (chocolate sauce) I guarantee you that this dreamy raw fudge will be loved by anybody who tries it. Give it a try and let me know at the comments!

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Prep Time: 20 minutes, Cook Time: 1 hour, Yields 12 pieces

Ingredients
For the fudge base:
200gr raw unsalted organic cashews
200gr organic shredded coconut
240gr dates (or about 10 large medjool dates) pitted
100gr organic cacao powder
120ml organic maple syrup
a pinch of sea salt

For the ganache:
120ml organic maple syrup
60gr coconut oil
50gr raw organic cacao powder
a pinch of sea salt
30gr of raw nut variation for topping (walnuts, macadamia, almonds, hazelnuts etc)

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Method
For the fudge base:
Place the cashews in your food processor and crush until very finely ground. Be careful not to over process the nuts, because then you will get butter.

Add the shredded coconut and process until everything is well combined and fine in texture. Put in the pitted dates and process till you see a soft paste forming. Put in the cacao powder and process again till everything is combined.

Now it is time for the maple syrup. Pour it in, add a pinch of salt and combine until you get a rich creamy texture. Scrap the sides if needed with a silicone spatula. Then press firmly into an 20×20 cm pan lined with parchment paper. Sprinkle some more sea salt for extra taste. Place the fudge base in the fridge.

For the ganache topping:
In the food processor blend together the maple syrup and the coconut oil until well combined. Give it some time and help with a silicone spatula if it gets stuck in the sides. Add in the cacao powder and a pinch of salt and process until everything is smooth enough.

Pour carefully the ganache over the fudge base and spread it evenly on top with your spatula. Take your nut variation and sprinkle evenly over your fudge. Let it cool in the fridge for at least one hour. Cut into square pieces and serve them cold. You can preserve the fudge in the fridge for one week.

Enjoy!

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4 thoughts on “Double Layer Chocolate Raw Fudge with Nuts

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