This delicious walnuts 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.
It’s creamy and soft, and fatty with a 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. It’s delicious on its own or served with your favorite cup of coffee or with a fresh espresso. I can safely say that it exceeded all my expectations and I hope you’ll love it too.
Here are a few reasons why we enjoyed this raw cookie so much. It’s:
Easy to make
Healthy and Delicious
Loaded with walnuts
Not too sweet
I think this can be a great “everyday” cookie with its simple preparation and a special nutty flavor; it simply can’t compare with anything you can buy at the store.
You will need a blender or a food processor in order to make this recipe. It’s a straight forward process and the ingredients list is not long, but since we’re dealing with a raw cookie, you’ll need to make sure that its texture will turn out just right. For tips and tricks on how to achieve the best texture, read my Notes found in the recipe section.
If you give this recipe a try, please leave a comment! Also, be sure to take a picture and tag it #refreshmyhealth on Instagram 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 recipe? Share your thoughts below!
Healthy Delicious Walnuts 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 your nuts 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 your 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 on top of the nuts and dates mix.
- Using a spatula, mix everything together until well combined. This is your main cookie batter.
- In case your cookie batter turned out a bit too solid, you need 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 the berries, 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 in the fridge for a few hours or until everything has solidified.
- Once solid, remove from fridge and cut into squared shape cookies.
- That was it! Store in the fridge and remove before serving.