K's place last year and loved it. I am happy to say it was just as good when I made it. As you can see above it didn't all seem smooth sailing making it. The mixture wasn't as sticky as I expected and the dates didn't seem to completely blend with the coconut. It was so hot that the coconut oil was liquid. Yet, it all came together perfectly.
Sylvia has spent so long swimming around with a noodle that within days of putting her head under she had worked out how to swim through the water without a noodle. She has developed her swimming at an amazing rate since then. Now she just needs to learn to take a breath. However it was joyful to watch her excitment at being in the water. Watching this little girl put on her goggles makes me so happy!
So room temperature or from the fridge this fudge is amazing. I would go as far as saying this is my favourite raw treat of all time. So rich and chocolatey and fudgy and gooey and delicious and full of good food. Who would believe it was possible! Definitely a keeper!
I am sending this fudge to Ricki Heller for her Wellness Weekends event that features healthy food made from whole ingredients.
Previously on Green Gourmet Giraffe:
One year ago: River Cottage Veg, Tomato salad, and yoghurt cheese
Two years ago: WHB Basil pesto
Three years ago: Chocolate cashew fudge and nut roast love!
Four years ago: Shrove Tuesday Blinis
Five years ago: Potato salad, freak weather and bushfires
Six years ago: PPN #52 Gyoza and Salad
Raw Double Layer Chocolate Fudge
Adapted from Gourmante in the kitchen via In the Mood for Noodles
2 cups raw cashews
2 scant cups dessicated coconut
300g (about 20) very soft medjool dates, pitted
1 scant cup cocoa
½ cup maple syrup
Pinch of salt
1/2 cup maple syrup
1/4 cup extra virgin unrefined coconut oil
1/2 cup cocoa
Pinch of salt
Extra dessicated coconut for sprinkling (optional)
To make base: Grind cashews finely in food processor. Add coconut and process to incorporate. Add dates and process until you have a sticky mass that will clump together if pressed between thumb and fingers. Add cocoa and process again. Lastly add maple syrup and salt and process until you have a sticky dough that comes together in the food processor. Press into a lined 20cm square cake tin. Place in fridge while making topping.
To make topping: Place all ingredients in food processor and blend until smooth, scraping down sides if required. Pour over base and sprinkle with coconut (if desired). Return to fridge to set.
When firm, cut into small square and serve cold (firm) or at room temperature (squidgy). Keeps in fridge for days, or freezer for longer.
On the stereo:
Thursday's Fortune: Club Hoy