Monday, March 14, 2011

Raw Carmel Fudge/Chocolate Fudge Sauce

This is a twist on my 5-minute- raw fudge recipe I posted a while back. It tastes a little like carmel fudge thanks to the texture and flavor of coconut milk and coconut oil.


1 cup peanut butter (natural kind with no added sugar or fats)

1/4 to 1/3 cup cocoa

1/4 cup coconut milk

1/4 cup agave nectar (or other non-crystalline sweetener)
(can experiment with reducing sweetener)

1 tsp coconut extract

1 tsp vanilla extract

dash salt

(Optional: Top with shredded coconut and dried cranberries)

Blend ingredients in a food processor. Spread in pan lined with foil (so when it's solidified you can lift it out and cut into squares) and put in the freezer for at least an hour.

You can leave this as sauce and serve over coconut milk ice cream at a special occasion! When you need to bring a dessert to a friend's house or a similar function, I don't know if there's a quicker dessert to whip up and let set up while your getting ready for your party. I love that this is made with nutrient dense ingredients, healthy fats and anti-oxidant-filled cocoa; and that a couple squares are so rich and satisfying that there's really no chance of an 'eating the whole pan of brownies' type of thing to occur!

I didn't remember to take a picture of this new version.  So just picture a combination of my original fudge and my Chocolate Nut Ball dessert  : )


Lewis Family said...

YUMMMMM!!! Look delicious! Can't wait to try it!

Lauren said...

That fudge looks so good!