Healthy, raw vegan fudge
Recipe type: Dessert
  • 1 to 1½ cup almond meal. You can use about 1½ cup raw almonds, then grind in a food processor if you prefer
  • ½ cup organic virgin coconut oil, melted.
  • 1 cup carob or unsweetened cocoa powder
  • 1 to 2 tsp vanilla
  • ¼ tsp cinnamon
  • ⅓ cup Monukka raisins or turkish apricots (this is about 4-5 chopped), soaked
  • 4-5 tblsp water, from raisin/apricot soak
  1. 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.
  2. Add almond meal, carob, coconut oil, vanilla, cinnamon, fruit to food processor or blender; blend well.
  3. Add 4-5 tbsp of water from fruit soak and blend again. Add more for desired consistency; mixture should be thick like cookie dough.
  4. Note: if you are using blender, you’ll have to intermittently stir and re-blend until smooth.
  5. Transfer to 7x7 glass pan.
  6. Refrigerate until coconut oil sets the batter like fudge.
  7. Keep refrigerated; lasts for weeks and freezes well.
  8. Cut into 25 or so squares.
Nutrition Information
Serving size: 1 piece Calories: 90 Fat: 5.8 Carbohydrates: 5.8 Fiber: 2g
Recipe by Mary Vance, NC at