Healthy Delicious Walnut Fudge
Servings: 9 cookies
Print RecipeThis small cookie is 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 healthy fats, vitamins and minerals. Did I mention it’s also vegan and raw?
Equipment
- Food Processor or Blender
- Simple Double Boiler
- Ceramic of Glass Tray
Ingredients
- 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)
Instructions
- 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.
Notes
In case you end-up with a batter that’s too thick and hard to mix, simply add a bit more cold coffee or a bit more coconut oil. Mix again until reaching the desired consistency.
For the berries layer, make sure to only use fresh berries. If you plan on using frozen berries, let them defrost and remove excess water prior to using.
The dates will add plenty of sweetness to this cookie so there’s no need to use any type of sweetener.
Don’t have cacao butter? Replace it with dark chocolate (same quantity).
This fudge tends to melt at room temperature so I advise you to store it in the fridge and remove just before serving.
No need to panic if your fudge has melted a bit.... place back in the fridge until it solidifies again.