This raw, two-layer chocolate fudge was inspired by Anna and is incredibly simple and quick to make. It satisfies even the most discerning chocolate lovers. Best of all, it’s made with just a few raw, whole ingredients. Yes — it turns out that “chocolate fudge” and “whole ingredients” can truly go hand in hand! Ingredients: For the base
2 cups / 224 g organic cashews
2 cups / 240 g unsweetened shredded coconut
240 g (about 10 large) soft Medjool dates, pitted
1 cup / 100 g raw cocoa powder
½ cup / 120 ml maple syrup
Vannila
A pinch of fine sea salt
For the ganache
½ cup / 120 ml maple syrup
2 tbs coconut oil, melted
1/4 cup coconut butter or cream, melted
1 cup / 50 g raw cocoa powder, or more
A pinch of fine sea salt
¼ cup / 30 g raw cocoa nibs, for decoration
Freeze-Dried Strawberries to decorate
Recipe 1. To make the base, place the cashews in a food processor and pulse until very finely chopped. Be careful not to over-process, so the nuts don’t turn into a paste. 2. Add the shredded coconut and pulse again to combine. Add the dates and process until a soft paste forms. Add the cocoa powder and pulse once more. 3. Finally, add the maple syrup and a pinch of salt, and process until smooth and creamy, scraping down the sides of the bowl as needed. 4. Transfer the mixture into a square or rectangular baking dish lined with parchment paper. Press it down firmly and place it in the refrigerator while preparing the ganache. 5. To make the ganache, combine the first 5 ingredients in a blender and blend until smooth and creamy. 6. Pour the ganache over the base, spreading it evenly, and sprinkle with cocoa Nibs and Freeze-Dried Strawberries. 7. Chill the fudge in the refrigerator until fully set, at least 1 hour. Cut the finished fudge into pieces of any size and serve. Store in an airtight container in the refrigerator.