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!
Ingredients:
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
Method:
Make the fudge base:
- Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
- 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.
- 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.
- Press firmly into a parchment lined square or rectangular pan or mold.
- Place in fridge while making the ganache topping.
Make the ganache topping:
- In the food processor, blend together honey and coconut oil until well combined.
- Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
- 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.
- Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.
Recipe adapted from: www.gourmandeinthekitchen.com