Raw Cashew Butter Chocolate Fudge

Thursday, April 10, 2014 Alanna Figueira 1 Comments

Must. Get. Better. At. Food. Photography.  These are an adaptation of my raw milk chocolates.  http://planksloveandguacamole.blogspot.com/2014/03/raw-paleo-milk-chocolate.html  They are so much yummier than they look!  Really milk chocolate-y, smooth and creamy.  They remind me of Reese's chocolate peanut butter eggs, not the ones with the peanut butter inside, the ones that are emulsified.  They are great for keeping in the fridge for late night cravings.  I use cashew butter because it is most like peanut butter to me; the creamiest and smoothest.  Any nut butter will do.  The fat in the coconut oil and protein in the cashew butter will leave you satisfied after one or 2.  That's the beauty I find in real food.  You don't want to eat the whole batch, it's too rich.  If I make a batch I will keep half in the fridge, half in the freezer.  They are really good frozen, so that won't stop you from eating them, but they'll last longer!  Because they have coconut milk in them, they can spoil so only keep them in the fridge for up to a week.  

These are a great Easter treat, I will definitely be making some for my son's Easter basket.  I have a few more Easter treats coming up on the blog, so stay tuned over the next few days for some yummy chemical shit storm free treats!  They will melt at room temp, because of the coconut oil, so they need to be refrigerated.  But, the Easter bunny can totally drop these off in the basket to be refrigerated shortly after.  I will share an awesome Easter idea for using these chocolates very very soon.  Like maybe tomorrow. There are also some really cute silicone Easter egg molds on amazon. I may have ordered them.  I have a vision of them on cute muffin papers placed on top of some Easter grass in a cute little basket.... I won't re-create it because I am in whole30 mode.  I'm going to stop talking now.  Go make some. 


1/2 cup coconut oil
1/2 cup unsweetened cocoa
1/2 cup cashew butter
1/4 cup + 2 Tbsp honey 
2 tbsp full fat coconut milk (just the solid fat at the top of the can)
1 tsp vanilla 
1/4 tsp sea salt


Place all ingredients into food processor and pulse until smooth, scraping down the sides when needed.  Mold soft mixture into choice of molds. Refrigerate to harden, about 1 hour.  Enjoy! x  Store in the refrigerator.

You Might Also Like

1 comment :

  1. Yummy!! I'm pinning this! :-) I too, love how real food satisfies. We have a chocolate cupcake recipe that I like to make because they are so rich I don't have the temptation to eat the whole batch. :-)