Raw Chocolate fudge
For hardcore chocolate lovers

INGREDIENTS
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1/2 cup (112g) coconut cream of good quality, such as AROY-D's (scoop out the solid part after being refrigerated overnight)
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3 tbsp cocoa powder (preferably raw)
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¾ cup (192g) creamy almond butter (or nut butter of choice)
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2-3 tbsp maple syrup (can also use honey or agave)
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1 tsp vanilla extract optional
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Handful of walnuts, optional
INSTRUCTIONS
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Line a small baking pan with foil or parchment paper - use a 9x5” loaf pan for a thick fudge or an 8” square pan for thinner pieces.
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Melt coconut cream in a saucepan over low heat. Add the cocoa powder, nut butter, maple syrup, and if desired, vanilla extract, into the melted cream and blend until completely smooth.
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Pour mixture into the prepared pan. Freeze until chilled and firm, about 2 hours.
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Using a sharp knife, cut into squares. Store in the freezer.
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