Raw Double Layer Chocolate Fudge with Cacao Nibs

An easy no-cook raw fudge that’s topped with a layer of rich chocolate ganache and cacao nibs for extra crunch.

Raw Cocoa Fudge Gourmande in the Kitchen Raw Double Layer Chocolate Fudge with Cacao Nibs

I’m going to get right to the point because I don’t want to stand between you and eating this fudge as soon as you can. Here’s what you need to know…this isn’t your traditional fudge recipe but it sure gives it a run for its money.

I firmly believe that a great chocolate recipe should be two things: deeply rich and incredibly easy to make because when a chocolate craving hits there’s no time to waste! Raw Chocolate Fudge gourmandeinthekitchen.com 2 Raw Double Layer Chocolate Fudge with Cacao Nibs

All roads to fudgy richness, however, are not paved equally. There are no processed sugars here; the sweetness comes from naturally sweet dates and pure maple syrup.

This raw cacao fudge is ridiculously simple and whips itself up in less time than you’d imagine. The results will satisfy even the most traditional diehard chocolate lovers but best of all is the short list of no-nonsense raw, wholesome ingredients (and yes I did just say wholesome and fudge in the same sentence).

Raw Cocoa and Cocoa Nibs Gourmande in the Kitchen Raw Double Layer Chocolate Fudge with Cacao Nibs

Raw cacao powder is packed with anti-oxidants (more than even blueberries and red wine) and essential minerals like magnesium and iron that your body needs. Combine that with the healthy fats from nuts and coconut and you have a nutrient rich dessert that your regular fudge recipe can’t beat.

In fact I suggest you find yourself a good quality raw organic cacao powder even if you don’t make this fudge because there simply is no better excuse to get a little extra chocolate in your diet.

Raw Chocolate Fudge Recipe from Gourmande in the Kitchen Raw Double Layer Chocolate Fudge with Cacao Nibs

I’ve gilded the lily and topped the fudgy base off with an additional silky layer of raw chocolate ganache and a sprinkle of cacao nibs for even more chocolaty goodness. A bold hit of chocolate yields quickly to the soft creamy bed of chocolate underneath; it’s guaranteed to satisfy even the fiercest sweet tooth.

Raw Double Layer Chocolate Fudge with Cacao Nibs

Prep Time: 20 minutes

Cook Time: 1 hour

Raw Chocolate Fudge 134 Raw Double Layer Chocolate Fudge with Cacao Nibs

Raw Chocolate Fudge guaranteed to satisfy even the fiercest sweet tooth.

Ingredients

    For the fudge base:
  • 2 cups/ 224g raw organic cashews
  • 2 cups/ 240g unsweetened organic shredded coconut
  • 240g (about10 large) very soft medjool dates, pitted
  • 1 cup/ 100g raw organic cacao powder
  • ½ cup/ 120ml organic maple syrup
  • Pinch of fine sea salt
  • For the ganache:
  • 1/2 cup/120ml organic maple syrup
  • 1/4 cup/60g extra virgin unrefined coconut oil
  • 1/2 cup/50g raw organic cacao powder
  • Pinch of fine sea salt
  • ¼ cup/30g of raw cacao nibs for topping

Instructions

    Make the fudge base:
  1. Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
  2. Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.
  3. Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed.
  4. Press firmly into a parchment lined square or rectangular pan or mold.
  5. Place in fridge while making the ganache topping.
  6. Make the ganache topping:
  7. In the food processor, blend together maple syrup and coconut oil until well combined.
  8. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
  9. Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour.
  10. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

Notes

Raw, Gluten Free, Grain Free

http://gourmandeinthekitchen.com/2012/raw-fudge-recipe/
 Raw Double Layer Chocolate Fudge with Cacao Nibs



pixel Raw Double Layer Chocolate Fudge with Cacao Nibs

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  1. says

    I am in heaven…just by looking at these dark beauties! My..my..these fudge look absolutely gorgeous…what color…the chocolate ganache and cacao nibs over the fudge is making me go crazy. Muah to you Sylvie for the lovely treat and beautiful pictures.

  2. says

    This takes me back to flavor combos I used to do so often…dates, nuts, cocoa powder but is about 1 million times prettier than anything I used to make with said ingredients. Sylvie, it’s just stunning!

  3. Lisa says

    I’m allergic to coconut. Any ideas on what to sub the coconut oil with? I’m assuming I can just omit the flakes and it won’t effect the texture too much. Suggestions are appreciated; this looks delicious! Thanks!

    • says

      Hi Lisa,

      If you omit the flakes be sure to replace them with an equal amount of nuts, you can even try adding in a different nut like walnuts to vary the flavor and texture. As for the coconut oil, if you aren’t concerned with the recipe being vegan I would suggest substituting melted butter for the coconut oil in the ganache.

        • says

          In that case I would suggest you use an organic non-hydrogenated vegetable shortening. Those are typically made with palm oil, which is a good substitute for coconut oil but I’m not sure how similar they are allergy wise so you would have to ask your Doctor about that.

  4. says

    O.K., that is going to be my “go to” recipe for making fudge during the holidays and laying off the processed sugar. What an interesting combination compared to traditional fudge!

  5. says

    Happy Monday Sylvie! I am in chocolate heaven right now.. seriously good. I completely agree that chocolate treats should be ultra rich, decadent and simple too. Although I tend to make things complicated for myself, I sure love a simple fudge. Must make them again and they are really perfect as Christmas gifts too. Beautiful gorgeous clicks ;). Cheers, Jo

  6. says

    Just read about how chocolate production is endangered by the rise of temperature in countries where cocoa is produced… So better to indulge in your chocolate fudge !

  7. says

    OMG look at that! I must say I attended a raw chocolate workshop recently, and was astonished by the sumptuous flavours and textures that were achieved. You tend to equate raw food with self-denial and virtue – but this is decadence personified!

  8. says

    What an exciting recipe Sylvie. I can’t wait to try it. I’m a die hard chocoholic and have been looking for recipes that are more wholesome. Thanks for this!
    Your photographs are beautiful!

  9. says

    Sylvie – this is crazy. If I had everything in my house right now (it’s 11pm), I would make this right now…
    Top of the list. Inspiring, gorgeous, and profound. So lucky to know you! x

  10. Carla Graça says

    Hi,

    I just found your site, and I’m falling in love for it faster than Felix Baumgartner fell from the edge of space. This chocolate recipe made my taste buds cry, because they want so bad to taste it… I have to get a food processor!!!

  11. says

    This looks delicious!
    I recently made a vegan & raw fudge and I’m also really interested to try raw brownies so your recipe is like combining both chocolate treats!

  12. says

    Sylvie, you’re so right, when the cravings hit there’s no time to waste. And the cocoa nibs, I usually eat a couple just for fun almost every day. Simply changes my mood
    Thanks for sharing this delicious fudge recipe, linked to it in my 100 chocolate recipe round-up

  13. Mina says

    I’m looking for a sugar-free alternative for the sugary maple syrup, and I’m willing to use powdered or liquid stevia extract, but I’ll need to replace the bulk of the maple syrup. There will be enough glucose in the nuts for me!

    • says

      Hi Mina,
      Unfortunately there’s not a simple replacement for the maple syrup in this particular recipe. It is necessary for the consistency of both the base and the top fudge layer so a powdered substitute wouldn’t work in that respect. In regards to the liquid stevia you wouldn’t have the amount of liquid needed either since you’d only be using a few drops to equal the same amount of sweetness. The recipe would have to be significantly reworked to make it work but I would suggest experimenting with using coconut oil with a few drops of liquid stevia as a possible alternative. Let me know how it goes if you try it!

  14. Benicio says

    Thank you SO MUCH (!) for posting this! My sister’s a fudge-a-holic and I’m trying to get her on board with healthier eating, so this chocholatebeauty is much needed! Thanks!

  15. Berneda says

    Looks awesome! My question has to do with cococut oil. I haven’t cooked with it too much. When you mix it with anything, should it be melted first and measured that way or keep it in its solid form? Thank you.

    • says

      Hi Berneda,

      Coconut oil will naturally start to melt when the room temperature gets above 76F so depending on where you live and the time of year it may already be liquid and you can use it straight away. Otherwise if it’s still solid in most cases you will need to melt it to be able to incorporate it more easily into the recipe. Whether you measure it before or after it’s melted should make no difference. Hope that helps!

  16. christine says

    Your photos are ridiculously, stunningly, artistically beautiful!
    Can’t wait to try some of your recipes!
    When I get my website up and running – you bet I will be linking to yours often!

  17. says

    I love how these bars look and how healthy the ingredients are! But it’s going to take a while before I can make these as organic products are really expensive here… way over my budget. Not even sure where to get cacao nibs. Anyhoo, there’s always your site to ogle at. :-D

    • says

      You can always make these without using organic ingredients if they are too expensive or hard to find and they will be great too. As for the cacao nibs you can order them online at Amazon or just skip them altogether.

      • says

        Thanks for your reply. :-) I’ll definitely figure a way to get my hands on some good cacao nibs. Over here in Asia, it hasn’t really caught on yet. I’d give it a few years before I see it in shelves. Meanwhile, there’s always the internet!

  18. says

    You make my mouth water! And it’s even as good as seeing all those healthy ingredients. Incomparably better than anything store-bought. But since I don’t always have the time (nor skill) to prepare my own snacks, store is my only option. I found out that the only way you can be sure you bought the right stuff is to actually read the ingredients label.

    • says

      You can replace them with others nuts, I just happen to like that cashews have a neutral flavor and a creamy consistency but almonds or walnuts for example would be a fine substitute.

  19. says

    I tried this recipe and it turned out great! Everyone who doubted my raw ways have a completely changed their opinions! I recommend this recipe for anyone who loves chocolate or has thought a raw diet is dull.

  20. Jen says

    This looks amazing! I’m new to the raw food scene, is maple syrup a raw sugar? Any reason you chose that instead of raw honey or agave? Thanks for sharing! Can’t wait to try it!!

    • says

      Hi Jen,

      While not a truly raw product maple syrup is often used in raw cuisine as a sweetener. Raw honey is an alternative but it’s not vegan so I chose to use the maple syrup here in order to keep this particular recipe vegan friendly. I dislike agave for many reasons, one of which is its high fructose content but it is heated as well and therefore not raw either. Dates or other dried fruit are really the only other truly raw sweeteners and they don’t have the same consistency when made into a paste as the liquid sweeteners do so their use is somewhat more limited. Hope that helps!

  21. says

    Hello Sylvie….I just made this last night to satiate a chocolate craving, and absolutely loved it! I did not have cashews, so I used almonds, which made it a little crumbly…it was still amazing, and got all my friends addicted! I grew up in Valbonne, a few kilometers from Cannes and realized you were from la Côte d’Azur as well :-)

  22. Sandra says

    I came across your blog by chance, and I’m so glad I did.. I made the fudge today, very simple and very delicious. I used almonds because my friend is allergic to cashews and it worked out just fine. Will try cashews the next time.
    Thank you.

  23. says

    We made this recipe over the weekend and wow! It is delicious! Followed the recipe exactly and it was spot on. I think this will become a family favorite. Thank you!

  24. Melissa Miller says

    I made these yesterday Sylvie and my children
    l-u-r-v-e-d them! Thank you for such an inspiring recipe full of real chocolate goodness. This one is definitely a keeper! Just love your website and will be an avid follower.

  25. says

    Sylvie, just made this now and haven’t had a chance to refrigerate it for the full hour, but it delivers on the chocolate! It’s so much better (and less expensive) than Larabars. I’ll make this the next time I turn into a chocolate monster. I made mine with almonds and only used 2/3 cup maple syrup total.

  26. Brooke Freeman says

    I ate a small piece of this delicious triple chocolate delight and immediately I had an increase in my energy levels…this will become a staple in my home most definitely. Thank you for sharing your extremely tasty recipes.

  27. Tanya says

    Planned on making this for friends this weekend but couldn’t find Medjool dates anywhere :( Would regular dates work? I know they are smaller and a little dryer – any tips? Thanks so much in advance!

    • says

      Hi Tanya, Regular dates would work if they were soft enough but you would have to increase the amount you use. You could also soak them in a little warm water before hand to soften them if yours are particularly dry.

Trackbacks

  1. [...] Why are they called raw? This food movement, is about eating unprocessed, uncooked, whole foods that Raw Foodists believe to be healthiest for our body. Raw cacao at the top of the charts in antioxidant rich foods, and eating it in its raw form, unheated and untreated, means you receive all of those benefits. The good news for you too, is that no cooking means super easy to make!  These beauties are rich, chocolatey and so delicious that you won’t believe there’s no sugar, butter or flour!! Trust me, they will change your life!  Get the recipe from Gourmande in the Kitchen here.   [...]