This delicious walnut fudge is so healthy, creamy and sweet, and comes with a nutty flavor that will make you fall in love with it from the first bite. It’s low-carb and gluten free, plus it’s loaded with vitamins, minerals and healthy fats.
This is one of my absolute top favorite raw cookies. To tell you the truth, it was sooo good that I only managed to get a few pictures before we ate the whole batch.
What makes this cookie special?
It’s creamy and soft, and comes with a delicate nutty flavor. It’s sweet enough without being too sweet and works perfectly as a healthy snack, dessert or even as a breakfast on the go. Delicious when served with a hot cup of coffee or tea, this raw cookie exceeded all my expectations and I hope you’ll love it too.
A few more reasons why we love this raw walnut fudge so much. It’s:
Easy to make
Healthy and Delicious
Nutty + Rich
Loaded with walnuts
Not too sweet
Ingredients for this raw walnut fudge
This recipe doesn’t call for many ingredients and it’s super easy to make. You’ll need the following ingredients:
- cacao butter
- extra virgin coconut oil
- cranberries or blueberries
- pinch of Himalayan salt
- a bit of fresh coffee (optional)
How to make this delicious walnut fudge
You will need a blender or a food processor in order to make this recipe. It’s a straight forward process that requires blending some of the ingredients into a paste, followed by mixing in the liquid chocolate paste that you’ll prepare in a double boiler.
The ingredients list is not long and the process is not complicated, but since we’re dealing with a raw cookie you’ll have to make sure that you’ll get the texture just right. For tips and tricks on how to achieve the best texture, follow all the instruction and notes found in the recipe section. You’ll be fine, I promise!
Once the batter is ready, pour it into a ceramic (or glass) tray that has a flat bottom. Last step is to decorate your cookie with chopped dates and cranberries, and to move it into the fridge to solidify.
In a few hours, once it has solidified, you can cut it into squared shape cookies and enjoy every piece of it (because it’s super-duper healthy and delicious, that’s why!).
If you give this recipe a try, please leave a comment! Also, be sure to take a picture and tag it #refreshmyhealth on Instagram or share it on Pinterest, so we can be cookie twins.
I’d love to see this recipe come to life in your kitchen. Cheers and happy days!
Have you made raw cookies before? Would you try this walnut fudge? Share your thoughts below!
Healthy Delicious Walnut Fudge
- 200 g walnuts
- 40-50 g cacao butter
- 8-10 dried dates (seedless)
- 3-4 tsp extra virgin coconut oil
- 1 big cup cranberries or blueberries
- pinch of Himalayan salt
- a few tbsp fresh coffee (optional)
- Start by adding the walnuts into a food processor or blender.
- Use the pulse function for about 20 seconds or until the nuts have been transformed into small pieces. If you pulse too much, you risk transforming them into nut butter and that’s something we want to avoid for now.
- Continue by adding half of the dried dates and the salt into the food processor.
- Pulse again for 20 seconds, until the dates have combined with the nuts, forming the batter.
- Move the content into a medium-sized bowl and continue there.
- In a double boiler, melt cacao butter together with coconut oil. Add this chocolate paste on top of the nuts and dates mix.
- Using a spatula, mix everything together until well combined. This is your cookie batter.
- *Note:* In case the batter turns out a bit too solid, you’ll have to use a bit of liquid to make it softer. Try adding a few tsp of fresh coffee or a bit more coconut oil. Mix again until you reach the desired consistency.
- Once your batter is ready, add it into a ceramic tray (flat bottom). That is the main layer of your cookie.
- Now it’s time to add all those things on top: dates and berries.
- Let’s start with the dates: take the leftover dates, slice them and gently place them on top of your cookie. They should soak a bit into the main cookie layer.
- Finish by adding cranberries (like I did) or blueberries, slowly placing them on top of the dates. Add as many berries as you can because their taste will compensate for the fatty flavor of the cookie.
- Transfer to the fridge for a few hours or until the cookie has solidified.
- Once solid, remove from fridge and cut into squared shape cookies.
- That was it! Store in the fridge and remove before serving.
- Food Processor or Blender
- Simple Double Boiler
- Ceramic of Glass Tray