This is a A RAW CACAO FUDGE, WITHOUT any NUTS or seeds, and it tastes altogether DELISSSHHH! Whether or not you’re intolerant to nuts, seeds, dairy, gluten, sugar, honey, etc etc, as many of us know all to well the ‘I can’t have’ lists, oh how they do go on…YOU MUST TRY THIS. Only a few unprocessed ingredients, tastes kind of like your favourite fudge mixed with chocolate cake, mixed with ginger biscuits, with a hint of spice. It’s delightful! Perfect with a cup of tea, plater or jug of whatever milk it is you enjoy at your house. I’m enjoying a glass of my fresh raw Coco-luscious Mylk with it today, which also happens to be my latest healthy nut-free obsession.
I always use everything organic. I personally like to use the superfood powders maca, and mesquite when making this recipe, but the fudge is still amazingly nutrient dense without them.
GINGER & SPICE RAW CACAO FUDGE
2 cups (pressed down) pitted plump Medjool dates
1 1/2 cups desiccated coconut
2/3 cup organic extra virgin cold pressed coconut oil
1/2 cup raw cacao powder
1/2 – 1 teaspoon cinnamon powder
1/2 teaspoon vanilla powder, optional
Pinch fine sea salt
1 tablespoon mesquite powder, optional
2 tablespoons maca root powder, optional, will alter flavour
1/2 cup non-sweetened dehydrated ginger pieces
Extra ginger and cacao powder for decorating.
Using a powerful food processor, WHIZ everything together until processed and beginning to bind. It may take a couple of minutes for the dates and dry ingredients to combine into a fudgy mass. Press mixture firmly into a lined glass dish, sprinkle with raw cacao powder, top with extra pieces of dehydrated ginger if desired and set to harden in the fridge for 30 minutes to an hour. Cut into pieces and serve with glasses of my Coco-Luscious Mylk.
YUMMMM! You can change up the flavour of this fudge by adding in different superfoods, essential oils, zest from citrus, or spices, even using organic coffee or a coffee substitute to make a Mocha version. Enjoy!