Holiday Recipe: Vegan Fudge

admin — Tue, 16 Dec 2008 05:23:43 +0000

For those of you looking out for healthier holiday treats, I highly recommend this vegan fudge recipe I got from a classmate years ago. It is seriously delicious and much healthier than the original version that is super high in fat and sugar. This recipe uses carob but you could substitute cocoa powder, although carob is naturally quite a bit sweeter than cocoa. Carob is a great substitution for those who can’t tolerate chocolate – it is caffeine free, high in fiber, and is soothing for the digestive tract. I even add it to my dog’s food to stop diarrhea when she’s eaten something she can’t tolerate (which happens more than it should. Finicky labradoodle stomach!). It works.

raw carob powder

This recipe uses coconut oil instead of butter. Coconut oil is a wonderful fat that tolerates high temperatures well and has anti-pathogenic, anti-bacterial, and anti-viral properties. It boosts thyroid function and can be used topically for lustrous hair and skin as well.

Take it to the holiday office party and surprise your friends and co-workers!

Vegan Fudge
raw food, dairy free, no added sugar!

*note: for the most hassle free result, use food processor. you can also use blender, but takes much longer.

1 to 1 1/2 cup almond meal; find at Trader Joe’s. you can use about 1 1/2 cup raw almonds, then grind in a food processor using S blade if you prefer.
1/2 cup organic virgin coconut oil (find at health food stores), melted.
1 cup raw carob or cocoa powder, unsweetened
1 to 2 tsp vanilla
1/4 tsp cinnamon
1/3 cup Monukka raisins or turkish apricots (this is about 4-5 chopped), soaked
4-5 tblsp water, from raisin/apricot soak

Place raisins or chopped apricots in small bowl and cover with boiling water, about 2 inches above raisins/apricots. Soak 5-10 minutes. Do not drain. Spoon out of bowl and reserve water and fruit separately.

Add almond meal, carob, coconut oil, vanilla, cinnamon, fruit to food processor or blender; blend well. Add 4-5 tbsp of water from fruit soak and blend again. Add more for desired consistency; mixture should be thick like cookie dough. Note: if you are using blender, you’ll have to intermittently stir and re-blend until smooth.

Transfer to 7×7 glass pan. Refrigerate until coconut oil sets the batter like fudge. Keep refrigerated; lasts for weeks and freezes well. Cut into 25 or so squares.

1 piece contains 98 calories; 5.8 g carbs; 5.8 g fat; 2g fiber.

Holistic Nutrition Bytes--San Francisco Nutrition Consultation » dessert

Holiday Recipe: Vegan Fudge