Contributing Monkie GreenChef Staff Monkies
Published on February 7, 2009
This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don’t like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.
Chilled Chocolate Fudge
For the Fudge:
1 Cup Almond Butter or Cashew Butter
1/2 Cup Cocoa Powder
1/2 Cup Agave Nectar
1/4 Cup Cocoa Butter
2 TB Virgin Coconut Butter/Oil
1 TB Vanilla Extract
1/4 Tsp. Sea Salt
1/2 Cup Walnuts (optional)
1/4 Cup Dried Coconut (optional)
Step 1: In a double broiler with a very low flame, slowly melt the cocoa butter with the coconut butter until liquefied.
Step 2: Add all the ingredients except the walnuts and dried coconut to a food processor or blender and combine slowly. You can also mix it by hand with a whisk.
Step 3: If you want to use the walnuts or dried coconut or other ingredients like dried cherries, gently fold them into the batter by hand.
Step 4: Pour the batter into a square glass cake pan or brownie pan.
Step 5: Place the pan in the fridge for several hours until it firms up.
Step 6: With a knife, cut up the fudge into 2 inch squares or any other shape or size and transfer to a serving plate to indulge.