Raw Chocolate Walnut Fudge

Paleo_raw_sugar-free_fudge

Every time I went to the grocery store, I used to load up my cart with chocolate bars and chocolate chips. Every woman knows you need chocolate to survive! But these days, I’ve stopped buying chocolate. I was worried about the processed sugar found even in the organic brands. Plus, one bite was never enough. I was not about to give up my chocolate addiction — no way! But I wanted to find healthier options with natural sweeteners… options that would be more satisfying and maybe even a little bit healthier.

This chocolate walnut fudge recipe fits the bill! So decadent, this fudge melts in your mouth. It is everything a good chocolate should be — rich, creamy, dark, flavorful, with a hint of saltiness and the crunch of walnuts. It’s super easy to make and ready in 15 minutes. This chocolate fudge is Paleo-friendly, dairy-free, and easily made vegan. Plus, it’s raw, naturally-sweetened, and full of protein from walnuts and healthy fats from coconut oil. Would you replace your favorite chocolate bar with this delicious fudge? I think I just might!

Ingredients:

  • 1 3/4 cup raw walnut halves or pieces
  • 1/2 cup plus 2 tablespoons raw organic cacao powder
  • 1/2 cup melted Perfect Coconut Oil
  • 1/2 cup raw honey (use maple syrup for the vegan version!)
  • 2 teaspoons vanilla
  • 1/8 teaspoon sea salt

Method:

Roughly chop 3/4 cup of walnut pieces, and set aside. Place the remaining 1 cup of walnuts in a food processor with the rest of the ingredients. Blend well, until the mixture is very smooth. Spoon into 9 individual silicone baking cups arranged on a plate or tray. (If you don’t have silicone baking cups, you can also pour the mixture into a small square pan and cut it later.) Top with the 3/4 cup of walnuts that you set aside, pressing them gently into the chocolate. Freeze for at least 15 minutes before eating. When frozen, you can transfer the fudge to an airtight container in your freezer, for convenient bites of chocolate any time, day or night!

By Ali Wetherbee

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