For all you chocolate lovers out there looking for a healthy, no-butter-no sugar-no-heavy cream, alternative; I made this for you!
Christmas time is laden with homemade confections that tie our memories to celebration, fun and family. We indulge in sweets and then make healthy resolutions come January. Well, let’s start those resolutions right now.
Indulge, eat and enjoy, but might I offer you this delicious fudge alternative to rival the traditional one? Dare I say, you’ll enjoy it even more! So much so, that you’ll be motivated to swap out other desserts knowing that vegan and healthy ones do exist.
Here’s my recipe:
- 1 ½ Cacao Butter, melted
- 1 ¾ cup cacao powder, sifted
- 2/3 cup and 2 Tablespoons coconut sugar, ground in a spice grinder and sifted in a sifter or fine mesh strainer.
- 1 ½ cup raw cashews
- ¾ cup real maple syrup
- ¾ cup almond milk
- 1 Tablespoon vanilla
- ½ teaspoon salt
- 1 cup Raw Cacao Butter, melted
Fruits and nuts:
- 1 ½ cups chopped almonds
- 1 ½ cups whole or chopped walnuts
- 1 ½ cups dried cherries (these are my fave!) …likely less expensive at Trader Joe’s
- 1 cup freeze dried strawberries, broken up a bit
- 1 cup coconut flakes
Mixture 1– Melt the cacao butter separately by using a double boiler. (I use a large, heat safe bowl, filled about a third of the way with boiling water. Then I place another bowl on top to melt the cacao butter. I let it sit while I prepare the rest of the ingredients. Sometimes I whisk it, but it melts nicely without any help really.)
Once melted, whisk in the finely ground coconut sugar and cacao powder. It is important to use a sifter as this will ensure your chocolate is silky smooth. Discard the clumps of coconut sugar that will not sift. After everything is well mixed, remove from your double boiler and set aside. Using a silicone spatula, mix the chocolate from time to time to ensure it cools and tempers well.
Tip: After it thickens a little, you know it has cooled. At this point you could add whatever nuts, dried fruit, or coconut you wish and pour in to your chocolate molds. Your chocolate will harden nicely in the fridge and have a pretty shine to it. But, if you want chewy fudge, continue on to Mixture 2 below.
Mixture 2-Melt your cacao butter as you did for mixture 1, then add all the ingredients for mixture 2 in to a high powered blender like this one. Blend until very smooth.
Pour the contents of the blender in to the bowl containing mixture 1 — which is the cooling dark chocolate. Mix to combine and add your nuts and fruit as I did.
Line two 9×11 pans with parchment paper (tip: if you crumple it up really well first, it will lay much easier).
Make sure to line your pans, otherwise you’ll end up scraping it out of the pan once it’s all hardened. Delicious either way though!
After the chocolate has set and hardened well, you can break it apart or cut it neatly with a sharp knife. Will keep in the refrigerator for up to 2 weeks. Freeze it for up to 3 months.
Make this homemade fudge and share it with those you love. Merry Christmas everybody!!
disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own.Rest assured, if I don’t love it, I won’t share it.