Chocolate Walnut Fudge (Vegan & Raw)
Servings: 9 big servings
Print RecipeThis creamy chocolate fudge is super tasty, loaded with chocolate, walnut and berries, and so easy to make. Plus it comes with lots of healthy fats and it’s low in carbs, which makes it super healthy.
Equipment
- Double Boiler
- Blender or Kitchen Robot
Ingredients
Main Layer
- 300 g walnuts
- 5-6 tbsp extra virgin coconut oil (at room temperature, melted)
- 5 tsp coconut sugar
- 3-4 leaves fresh mint
- 1/5 skin orange (must be organic, grated)
- 75 g dark chocolate (85% cacao, melted)
- 1 tsp raw cacao powder
- 1-2 tbsp cranberries
Top Layer
- 100 g dark chocolate (85% cacao)
- 1 handful cranberries + blackberries (other berries are fine as well)
Instructions
Main Layer
- Melt dark chocolate in a double boiler and let it cool down on the counter until it reaches room temperature.
- Add all the ingredients for the main layer into a blender or kitchen robot, except for berries. That’s walnuts, melted chocolate, coconut oil (melted), coconut sugar, mint, orange skin and raw cacao powder.
- Process for 1-2 minutes until you obtain a thick batter.
- Pour batter into a small tray and add in berries. Gently mix using a spatula, until the berries have incorporated into batter.
- Transfer into the fridge and let it sit a bit to harden. Depending on the consistency of your batter, this step may take 1-2 hours.
Top Layer
- Melt chocolate in a double boiler using low temperature. Take your time, you don’t want to boil the chocolate, instead you want to melt it slowly.
- When the chocolate has melted set aside for a few minutes to reach room temperature.
- Remove tray with Main Layer from fridge and pour melted chocolate over it. Make sure to spread the chocolate paste evenly on the entire surface of the base layer.
- Decorate with berries and place again into the fridge for a few hours or until the fudge has solidified.
- When ready, remove from the fridge and cut into squares. Transfer on a plate and enjoy as is, or alongside your favorite coffee or tea.
Notes
Only use the skin from an organic orange. The skin of conventionally grown oranges (and other citrus fruits) is loaded with pesticide residues that you want to avoid due to health risks.
Use coconut oil that is at room temperature and almost melted, otherwise you won’t be able to mix it with the other ingredients to form the base layer.
Using more chocolate in the base layer will help solidify this fudge even more, while using less chocolate will keep it more “fudgy”.
Feel free to use the types of berries that you enjoy. Besides cranberries, blueberries and raspberries are great choices too.