Raw Chocolate Fudge with Nibs

This month’s Honest product being highlighted is the 72% Nibs slab. Cacao nibs are simply chocolate in its purest form, before anything else is added. Cacao nibs add a crunch and deep chocolate flavor to anything they are combined with. Their flavor is often described as slightly bitter and nutty. We chose to create a raw chocolate fudge, topped with our 72% nibs slab. The nibs add the texture that takes these little pieces of heaven to the next level!


For the fudge base:
    • 2 cups raw organic cashews
    • 2 cups unsweetened organic shredded coconut
    • 240g very soft medjool dates, pitted
    • 1 cup raw organic cacao powder
    • ½ cup organic maple syrup
    • Pinch of fine sea salt
For the ganache:
  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup raw organic cacao powder
  • Pinch of fine sea salt
  • ¼ cup raw cacao nibs for topping


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 honey 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.
Make the ganache topping:
  1. In the food processor, blend together honey and coconut oil until well combined.
  2. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
  3. 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.
  4. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.


Recipe adapted from: www.gourmandeinthekitchen.com

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