Good Snacks: Raw Organic Fudge

Here’s a recipe for raw organic fudge that we love to make when we’re home.  I really miss being able to make this fudge while we’re away in Stockholm — these make great power snacks and helps satisfy a sweet craving.  I don’t have a food processor in our Stockholm apartment, nor have I found Stevia… but I am hopeful that I might find a way to make this fudge.  In the mean time, I will share the recipe here.

RAW ORGANIC FUDGE

BASE (Cashew Butter)

• 4 cups organic raw whole cashews, no salt
• 1/4 cup organic extra virgin coconut oil
• 1/4 cup organic creamed coconut

Place cashews in a food processor and process for about 3 minutes minutes. Add the coconut oil and creamed coconut and continue to process until you have a nice shiny cashew butter. (You may want to add about 1/8 cup each more of coconut oil and creamed coconut if the consistency is not quite creamy and buttery.)  This will make about 2 cups of cashew butter.

Divide the base into two bowls, evenly (about 1 cup cashew butter each).

Two flavors we like (per about 1 cup cashew butter base) are peppermint and salted/cinnamon/vanilla.

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FOR PEPPERMINT FUDGE

• 1 cup organic cashew butter (recipe as above)- 1/2 cup organic cocoa powder, unsweetened
• Stevia (liquid), about 5 drops (or to taste)
• 1 tsp organic peppermint extract

In a bowl with about 1 cup cashew butter base, stir in above ingredients — a spatula works well. Spread mixture in a pan and refrigerate for 2 1/2 hours, or until hardened. Cut, serve (chilled) and enjoy.

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FOR SALTED CINAMMON/VANILLA FUDGE

• 1 cup organic cashew butter (recipe as above)
• 1/2 cup organic cocoa powder, unsweetened
• Stevia (liquid), about 5 drops (or to taste)
• 1 tsp organic vanilla extract
• 2 tsp organic cinammon
• 1/2 tsp salt

In a bowl with about 1 cup cashew butter base, stir in above ingredients — a spatula works well. Spread mixture in a pan and refrigerate for 2 1/2 hours, or until hardened. Cut, serve (chilled) and enjoy.

Tags: dessert, snacks. chocolate