NO-BAKE CHOCOLATE FUDGE
Small batch in Mini Prep
½ Cup raw cacao powder (no added sugars or dairy)
2-3 Tablespoons coconut oil
¼ Cup or ½ of a small ripe avocado
1 Cup macadamia nuts
2-3 Tablespoons honey
2-3 Tablespoons maple syrup
Pinch of Celtic sea salt
Optional Additions: 1 tsp vanilla, ¼ tsp cinnamon and/OR ½ C chopped almonds
Method:
Place all ingredients, (EXCEPT additional chopped almonds), in a blender, Vita Mix, or food processor and blend until smooth. If using additional ingredients, stir the vanilla or cinnamon while blending, but the nuts best stirred in AFTER blending.
Lightly grease a large glass storage dish or bread loaf pan (about 4-5 x 4-5”) with coconut oil and spoon in the fudge mixture. Freeze for at least 30 minutes or overnight. Fudge must be stored in refrigerator to keep firm.
Method:
- Cut fudge into squares.
- If making ‘truffles” have toppings ready: coconut shreds, raw cacao, crushed peppermint, chopped nuts, chocolate or rainbow sprinkles, ect…
- To make into “truffle” balls, grease hands with coconut oil and mold fudge squares rolling them in your hands. Keep a wet cloth handy to wipe hands.
- Roll fudge balls into desired toppings covering them completely.
- Again, return and store fudge in the refrigerator until ready to serve or bring to a party. Best when served cold.
TO MAKE A Double batch: Use an 8×8 glass dish and double ALL the ingredients.
1 C raw cacao powder (no added sugars or dairy)
½ C coconut oil
½ ripe avocado
¾ C macadamia nuts
¾ C honey
½ C maple syrup
¼ tsp sea salt
NOTE: Store in freezer until ready to use or serve or give as a gift! Keeps for up to a month. We stored them cut into squares or balls in a zip lock baggie. Great treat to have on hand!
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