Raw Vegan Recipe: Fudge

This is my second attempt to make raw vegan fudge and it turned out pretty well. The following is my procedure for adapting the recipe once again.

The equipment I used:


No VitaMix this time. The main piece is the food processor. Then there’s a bowl, spoon, and bowl scraper. In the background, you can see my latest batch of water kefir which has absolutely nothing to do with the fudge.

My mise en place–there that French phrase again which simply means “everything in its place”.

Starting from the back left, vanilla DD made me for Mother’s Day, pink Himalayan sea salt, really raw cashews, raw cacao powder, raw agave nectar, and desiccated coconut.

Mise en place

The ingredients and amounts are:

2 cups really raw organic cashews
1/2 cup raw organic agave nectar
1/2 cup raw organic cacao powder (or toasted carob)(which would make it not raw)
1/4 cup desiccated coconut
Dash pink Himalayan sea salt
Dollop of vanilla extract

The cashews and coconut were the ingredients to go into the processor with the dash of sea salt.

Cashews and coconut

Pulse the cashew and coconut:


This is after pulsing a few times:

After pulsing a few times

Now it’s beginning to turn into “butter”:

Turning to butter

The mixture was very stiff so I added about a tablespoonful water and processed some more. This is the result:

Cashew/coconut "butter"

I turned it out into a bowl and added the agave nectar:

Adding the agave nectar

Then I blended it with a spoon:

Agave nectar blended in

The cacao powder is next:

Cacao powder

It gets mixed in well:

Mixing in the cacao

An entirely optional ingredient I add is 1/2 cup black walnuts:

Black walnuts

Incorporating black walnuts

This is the maiden voyage for my small Pyrex pan (7″x7″x1″)

Small Pyrex pan

but it’s the perfect size.

In the pan

Covered, it’s ready to go into the fridge to chill:

Ready for the fridge

And now the end result! All ready to eat. These go to my friend in the nursing home though I was able to force myself to eat a couple of pieces myself.


My review:
★★★★ out of ★★★★★
The cacao is very pronounced and the fudge isn’t at all sweet. It’s something that dark chocolate lovers like me prefer to the milder, sweeter variety. The desiccated coconut makes it a tad grainy but it isn’t unpleasant. When I make it again (and I’m sure to), I won’t add the coconut at the beginning. Another thing I’ll do is powder the coconut in my spice grinder. I’ll report back with how it turns out.

9 Responses to Raw Vegan Recipe: Fudge

  1. Shari July 24, 2011 at 9:00 pm #

    Could you leave the coconut out altogether? If the oil is needed, just add some coconut oil. I have the same objection as you when using coconut – grit. I like my fudge smooth.

    I’m working on a recipe for Shari’s Almond Cups (think Reese’s Peanut Butter Cups) and will think on the fudge part as well.


    • Tommie July 24, 2011 at 9:10 pm #

      I put coconut oil in the batch that I referenced. The cashews have more than enough oil in them. The coconut oil made a greasy mess. It wasn’t incorporated the way it was supposed to be but I can’t imagine having more oil than what’s in this batch. I could put coconut flour in this but it doesn’t have a lot of coconut flavor which is what I’m after. You can leave anything coconut-related out of it and it would be fine, I think.

      I’ll be looking forward to your recipe! Sounds yummy!

  2. Genese July 25, 2011 at 9:59 am #

    i give it ★★★★★ !!!

    Delish.. i love the dark bitterness of the cacao.. and the walnuts add to the texture..

    • Tommie July 25, 2011 at 5:48 pm #

      Thanks, Genese! Sorry it was kinda smashed.

  3. Fawn (Me Amoeba) September 1, 2011 at 11:32 pm #


    This could be a good solution for a healthy raw snack. This is also a very tasty treat for someone special! Can’t wait to try this one. 🙂 Maybe I would try using honey instead of raw organic agave nectar or another healthy sweetener. Have you tried it?

    Looking forward to try your other vegan recipes. Also visit my site http://www.meamoeba.com for other vegan recipes. 🙂


    • Tommie September 2, 2011 at 5:11 am #

      Since I’m vegan, I don’t use honey. However, click through the link for Amazon on the right of this page and search for Coconut Secret. That will be my sweetener next time. I’m not squeamish about using Wholesome (brand) agave, though. In a test it was shown not to raise blood sugar at all.

  4. Fawn (Me Amoeba) September 9, 2011 at 6:27 am #

    I am also a vegan and don’t use honey at all. I just realized that some of friends, who are semi-vegan would chose honey instead of agave. I have also tested other brands of agave but I couldn’t recommend it for this one. Would also try yours and let’s see. 🙂 Anyways, thanks for your suggestions.

    • Tommie September 9, 2011 at 6:44 am #

      The coconut nectar is good eaten with a spoon. I know. I’ve done it. 🙂 I refrain from doing it frequently, though. Honey gives food a “honey” taste and I’m not sure that would be good here. Who knows, though? I’m not willing to try it to find out.

  5. Fawn (Me Amoeba) September 11, 2011 at 7:04 am #

    No wonder that you really like it! I might like it too and I might not resist the temptation to eat it again and again. 🙂 I’m not gonna try it too.

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