As you can probably guess from reading my blog, I love making healthier treats that are quick and easy to whip together. I created this Raw Blondie Fudge one afternoon when I was craving something sweet and creamy.
There are a lot of raw fudge recipes out there that use coconut oil as the base, but for something different I decided to make this one with cacao butter instead.
Cacao butter comes from cacao beans and it’s the ingredient that gives chocolate its smooth mouthfeel. You can buy it at health food shops or online (I buy it in little buttons from my local health food shop for easy melting). If you can’t find it, you could use extra virgin coconut oil instead.
I added dried cranberries, chopped brazil nuts and raw cacao nibs to the fudge for some extra sweetness and crunch, but feel free to add whatever you like. Chopped dried figs and raw walnuts or pecan nuts would also be nice.
Raw Blondie Fudge
Makes 8 pieces
- 3/4 cup chopped cacao butter
- 1/2 cup almond butter
- 1/4 cup rice malt syrup
- Pinch of sea salt
- 1/2 cup dried cranberries
- 1/2 cup chopped brazil or macadamia nuts
- 1/4 cup raw cacao nibs
- Place the cacao butter, almond butter, rice malt syrup and salt in a small saucepan and melt over the lowest heat on your stove.
- Line a 10cm x 16cm container with baking paper or cling film. Scatter the cranberries, nuts and cacao nibs in an even layer over the bottom of the container. Pour the cacao butter mixture over the top and place the container in the fridge or freezer for a couple of hours until set.
- Once set, remove the fudge from the container and cut into pieces with a sharp knife.
- The fudge will begin to soften at room temperate, so store it in the fridge or freezer.
You might also like my Double Chocolate Fudge.