It all started with an unused bag of raw Brazil nuts. I had bought them thinking I would find a use for them, and there they sat in the pantry each week without a purpose. Until, that is, I discovered a recipe for raw chocolate fudge.

I wasn’t sure how it would come out, being a total experiment (and most my experiments do not come out entirely edible the first time around), but holy cow was I wrong! I started thinking of all the ways you could alter this recipe. The combinations are seemingly endless. You could use any nut as your base, really, and then there are add-ins and toppings galore.

I listed some optional toppings and add-ins below, but there are so many more I left out, so experiment away!

Ingredients:

Brazil Nut Fudge

  • 2 cups raw Brazil nuts
  • ¼ cup caw cacao powder
  • ¼ cup raw agave nectar
  • ¼ cup coconut oil, in its solid form
  • ¼ teaspoon cinnamon

Chocolate Peanut Butter Fudge

  • 2 cups raw peanuts, unsalted (or roasted if not concerned with being raw)
  • ¼ cup raw cacao powder
  • ¼ cup raw agave nectar
  • ¼ cup coconut oil, in its solid form
  • ¼ teaspoon sea salt

Optional Toppings

Optional Mix-in Ideas

  • Chopped nuts
  • Raw cacao nibs
  • Dried fruit (cherries, cranberries, goji berries)

Making It Happen:

For either of these fudge recipes (or any other ones you create modifying the two listed above), you must first grind the nuts in your food processor into a butter. The Brazil nuts will take longer, so don’t lose hope when it is taking forever. Use your spatula to continue to scrape down the sides until it magically begins to turn into a butter. The peanuts break down much quicker.

After your nut butter is made, add the rest of the ingredients all at once. Process until all the ingredients are well incorporated and reach a smooth consistency.

If adding any mix-ins, spoon your fudge into a mixing bowl and fold in your mix-ins now.

Line a non-stick bread pan with parchment paper, and smooth your fudge into the container with a spatula (pressing down and smoothing until evenly spread).

Refrigerate for an hour or two before slicing and serving. Simply pull on the parchment “wings” to remove the fudge from the container, slice, and either serve cold or store in an air tight container in the refrigerator until ready to consume.

Top with toppings as you wish, or simply eat it by itself. It is that good.

This recipe was republished with permission from Jessie Snyder, the creator of Made to Create.

 

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