This delicious walnut fudge is healthy, creamy and sweet, and comes with a nutty flavor that will make you fall in love with this cookie from the first bite. It’s low in carbs and gluten free, plus it’s loaded with vitamins, minerals and healthy fats. Let’s get started, I say!
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 walnut 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 a breakfast on the go.
Delicious when served with a hot cup of coffee or tea, this raw fudge exceeded all my expectations and I hope you’ll love it too.
A few more reasons why we loved this raw walnut fudge so much. It was:
Easy to make
Healthy and Delicious
Low in Carbs
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:
- Cacao Butter
- Coconut Oil
- Cranberries or Blueberries
- pinch of Himalayan Salt
- a bit of Fresh Coffee (optional)
How to make delicious raw walnut fudge
You will need a blender or a food processor in order to make this raw fudge.
It’s a straight forward process that requires mixing some of the ingredients into a batter, followed by incorporating the liquid chocolate paste. You’ll prepare the chocolate paste in a double boiler from cacao butter and coconut oil.
Once the cookie batter is ready, pour into a classic tray with a flat bottom (ceramic or glass, both are ok). 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, remove from the fridge, cut into square-sized bites and enjoy every piece of it (because it’s super-duper healthy and delicious, that’s why!).
Tips for making the perfect walnut fudge!
I love this simple walnut fudge because the ingredients list is not long and the process of making it is not complicated at all. 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 my notes below:
- Is the batter too thick and hard to mix? Just add a bit of cold coffee or a bit more coconut oil. Mix again until you reach the desired consistency.
- Make sure to use only fresh berries. If you plan on using frozen berries, let them defrost and remove excess water prior to using them.
- Dates are naturally sweet and will add plenty of sweetness to this recipe, so there’s no need to use any type of sweetener. In fact, if you don’t like your desserts too sweet, you can use fewer dates overall.
- In case you don’t have cacao butter, you can replace it with dark chocolate (same quantity).
- These cookies tend to melt rather quickly at room temperature (especially in the summer) so my advice is to store them in the fridge and only remove them before serving.
- No need to panic if your fudge has melted, just place it back in the fridge until it solidifies again.
If you give this fudge recipe a try, please leave a comment and a rating! And if you take a picture don’t forget to tag it @refreshmyhealth on Social Media so we can be cookie twins.
I’d love to see this recipe come to life in your kitchen. Cheers and happy days, friend!
Have you made walnut fudge before? Would you try this recipe? Share your thoughts with everyone!
Healthy Delicious Walnut Fudge
- Food Processor or Blender
- Simple Double Boiler
- Ceramic of Glass Tray
- 200 g walnuts
- 8-10 dried dates (seedless)
- 40-50 g cacao butter (or 3-4 tbsp)
- 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 a 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 and can’t be mixed with the spatula, 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.
Other fancy low-carb desserts
These are perfect if you follow a low-carb or a keto diet, or if you simply want to try this type of creamy cookies: