This is taken from Sarah B's blog and it sounds amazing, I will make it tomorrow... but to jet me inspired and maybe a few others I thought I'd share! I think a few people wil be getting it in their stockings as well!
"On to the recipe. I'm going to tell you exactly how I make it and I hope you will be able to replicate the results. It’s not a science, there are just a few things you need to be sure of.
I always use my favorite ceramic bowl, and you must pre-chill it. This is so that when you are mixing the oil and the syrup, the oil does not separate. You will only have separation troubles if you are like me and you use a hand mixer (friction brings the heat that melts the oil). This can be mixed by hand (which Sarah B. does), but it is more difficult to get a uniform texture. I would never complain about lumpy fudge but some people might (Sarah B. has slightly lumpy fudge, doesn't complain about it).
Self-love Chocolate Fudge
Ingredients:
1 ¼ cup of buttery coconut oil (not solid, and not liquid)
1/2 cup raw cashew butter (cashew works best for a neutral flavour, but feel free to use anything! Almond, hazelnut etc.)
1 cup maple syrup (really depends on how sweet you like it, maple can be strong and overpowering at times)
½ - ¾ cup raw cacao powder (If you love dark and bitter chocolate, you can add more)
pinch of good quality sea salt, or more... because salt + chocolate is awesome!
optional: spices such as cinnamon, cardamom, chili, cayenne…
Raw Twist: If you're eating raw these days, use raw honey or agave in place of the maple syrup.
Directions:
1. Mix your coconut oil and cashew butter in cooled bowl on low setting, being careful not to over mix (the oil will appear soapy if you have over mixed).
2. Pour in maple syrup and mix again, then finally add the cacao powder and salt and mix to perfection.
3. Once it looks good and uniform, spoon into silicone candy or muffins cups (or silicone ice cube trays work too) and throw in the freezer. The coconut oil will harden almost immediately, but it will stay soft and smooth with the addition of the other ingredients. You will never have to defrost it, just peel away the silicone mould and enjoy!
Tip: If you find it difficult to spoon the fudge into the cups evenly, warm it up slightly after you've mixed it together by placing the bowl double-boiler style, over a pot of water heating on the stove. Keep a close eye on the fudge and wait just until it's liquid enough to pour into the moulds"
"On to the recipe. I'm going to tell you exactly how I make it and I hope you will be able to replicate the results. It’s not a science, there are just a few things you need to be sure of.
I always use my favorite ceramic bowl, and you must pre-chill it. This is so that when you are mixing the oil and the syrup, the oil does not separate. You will only have separation troubles if you are like me and you use a hand mixer (friction brings the heat that melts the oil). This can be mixed by hand (which Sarah B. does), but it is more difficult to get a uniform texture. I would never complain about lumpy fudge but some people might (Sarah B. has slightly lumpy fudge, doesn't complain about it).
Self-love Chocolate Fudge
Ingredients:
1 ¼ cup of buttery coconut oil (not solid, and not liquid)
1/2 cup raw cashew butter (cashew works best for a neutral flavour, but feel free to use anything! Almond, hazelnut etc.)
1 cup maple syrup (really depends on how sweet you like it, maple can be strong and overpowering at times)
½ - ¾ cup raw cacao powder (If you love dark and bitter chocolate, you can add more)
pinch of good quality sea salt, or more... because salt + chocolate is awesome!
optional: spices such as cinnamon, cardamom, chili, cayenne…
Raw Twist: If you're eating raw these days, use raw honey or agave in place of the maple syrup.
Directions:
1. Mix your coconut oil and cashew butter in cooled bowl on low setting, being careful not to over mix (the oil will appear soapy if you have over mixed).
2. Pour in maple syrup and mix again, then finally add the cacao powder and salt and mix to perfection.
3. Once it looks good and uniform, spoon into silicone candy or muffins cups (or silicone ice cube trays work too) and throw in the freezer. The coconut oil will harden almost immediately, but it will stay soft and smooth with the addition of the other ingredients. You will never have to defrost it, just peel away the silicone mould and enjoy!
Tip: If you find it difficult to spoon the fudge into the cups evenly, warm it up slightly after you've mixed it together by placing the bowl double-boiler style, over a pot of water heating on the stove. Keep a close eye on the fudge and wait just until it's liquid enough to pour into the moulds"
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