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.
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.
Pulse the cashew and coconut:
This is after pulsing a few times:
Now it’s beginning to turn into “butter”:
The mixture was very stiff so I added about a tablespoonful water and processed some more. This is the result:
I turned it out into a bowl and added the agave nectar:
Then I blended it with a spoon:
The cacao powder is next:
It gets mixed in well:
An entirely optional ingredient I add is 1/2 cup black walnuts:
This is the maiden voyage for my small Pyrex pan (7″x7″x1″)
but it’s the perfect size.
Covered, it’s ready to go into the fridge to chill:
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.
★★★★ 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.