Raw Chocolate Fudge

One of my favorite treats growing up was fudge and I have to admit it’s still a favorite. I have fond memories of selling Harry London Easter candies during my elementary school fundraising days. The catalogue was full of bunnies as big as my 6 year old head, chocolate coated eggs filled caramels, nut butter and solid chocolate…fudge. You get my point. It holds a special place in my heart and forever a favorite of my taste buds. If I look back at the chocolate and butterscotch bunnies I have chewed the ears off of in my lifetime I recognize that was a lot of refined sugar, oil and fat. Alas, my turn to create a healthier version. It took me a good 4-5 tries but this has been a fudge that my family enjoys year round. Note: peanut-free substitute listed in the ingredients.

Raw Chocolate Fudge

Vegan, Gluten-Free, Peanut-Free, Soy-Free, Refined Sugar-Free

Servings: 12

Ingredients

• 1 cup finely chopped pecans (nut-free use unsalted sunflower seeds)
• 1 cup unsweetened cocoa powder
• 1/2 cup cacao nibs
• 1/3 cup maple syrup
• 2 tbsp coconut butter
• 1 tsp vanilla extract
• 1/4 tsp chocolate extract

Directions

1. Add the ingredients into a food processor, minus the nuts
2. Blend until the mixture combines and turns thick
3. Spoon the mixture into a glass bowl
4. Fold the chopped nuts into the mixture
5. Scoop the fudge into a plastic wrap lined 9×5 inch dish and level at 1 inch thick
6. Place in the fudge into the freezer for 10 minutes. Remove and slice into squares. Keep leftovers (if you have any) in the freezer