Friday, 21 February 2014

Mostly Raw Double Layer Fudge

Lately I have wished for better equipment to grind and blend and puree.  I've had a green (kale) smoothie with the texture of grass, my favourite little blender has a crack in it ,and when I tried a nut butter it just never got beyond very thick (thanks Emma for suggesting that roasting the nuts might help).  I am pleased to say that this raw fudge coped very well with my equipment. And it was delicious too.

I made the fudge for a birthday lunch with my family.  I had first tasted it at 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.

My mum had made a Mexican feast - one of my favourite cuisines and perfect for vegetarian and gluten free options.  Nachos, tacos, chilli non carne, and lots of sides.  I was so full after it.

Then came dessert.  I brought along the fudge which was quite soft by then.  I loved the soft squishy fudge and the melty chocolate topping but it was hard to cut neatly.  In fact it was hard to cut without it all sticking to my fingers.  My mum had also made a black forest cake, hedgehog and lamingtons.  All gluten free!  I confess I was so full from the Mexican that I was more interesting in photographing than eating.

For my birthday we had arranged to go for a swim at my parents' local pool which has lots of cool water slides and water play.  It was great fun.  However the best present for me was that the day before school started Sylvia finally started to put her head under water in the pool after a long period of gentle persuasion on my behalf. 

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!

After the swim I had worked up an appetite for the chocolate feast.  We only took about a quarter of the fudge home and it seemed to last for quite a few days in the fridge.  We ate it in small pieces because it is so rich.  I am very fond of eating slices at room temperature but this was excellent straight out of the fridge - more chewy fudgy - and so much easier to slice up neatly. 

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

Topping:
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

21 comments:

  1. I think I need swimming lessons from Sylvia! I still haven't mastered putting my head underneath or swimming without a noodle or floaties. I think I need a new food processor too-mine can't really cope with the fineness that a lot of raw recipes need.

    ReplyDelete
    Replies
    1. Thanks Lorraine - am sure sylvia would be happy to give you lessons but she is very bossy :-) And yes raw recipes really demand a lot out of a blender or food processor

      Delete
  2. Most kids swim better than I do, I need lots of noodles. All that food and fudge looks great! Hey do you know that there'll be a Peppa Pig show on at Queens Park Moonee Ponds on Sunday for the Moonee Valley Festival?

    ReplyDelete
    Replies
    1. Thanks Veganopoulous - it is amazing how many kids are into swimming these days - we missed the peppa pig show - sylvia would have loved it - so much on at the moment - sydney road festival this one coming

      Delete
  3. Sylvia sounds so cute and wow that fudge looks gorgeous! Yes my kale smoothies are also the texture of grass :)

    ReplyDelete
    Replies
    1. Thanks Kate - it was my first time using kale in smoothie - I can cope with spinach in smoothie but the kale was too much - I was worried I got the ratios wrong

      Delete
  4. Happy belated birthday! That fudge looks amazing and it sounds great that it will work with a lower power blender, too. I do in fact own a vitamix but hate to make nut butters and stuff like that in it because it's a pain to scrape the stuff out of that blender. So I use my crappy other blender most of the time.

    ReplyDelete
    Replies
    1. Thanks Mihl - I have avoided getting a blender because I hate cleaning them - this is why I love my hand held blender and its little attachment bowl but lately it is not quite doing all I need

      Delete
  5. Favourite raw treat of any time is a big statement, Johanna! I can believe it though - this looks and sounds delicious and it has been too long since I've used dates (my sugar intake is feeling low at present!!). I really love that top photo too; it definitely does this dish justice.

    ReplyDelete
    Replies
    1. Thanks Kari - this was really good - I think a good test is going back to a recipe you loved and still loving it and this was every bit as good at the one K made. I didn't feel the top photo did quite what I wanted by food gawker liked it so it must have been getting there

      Delete
  6. You know I approve of this!

    ReplyDelete
    Replies
    1. I thought of your raw brownie when I made this

      Delete
  7. Whoa that looks crazy fudgy! hard to believe it's raw!

    ReplyDelete
  8. I am definitely going to make this. I've pinned it so I don't lose it. I have everything except the cashews which Graham keeps eating.

    ReplyDelete
    Replies
    1. Thanks Jac - hope you love it, if only graham will stop eating those cashews :-) don't blame him - I love them too

      Delete
  9. Sorry to hear about your blender…I’ve had my blender for almost a decade and I need a new one at some point to grind, blend and puree! Glad that the raw fudge worked out pretty well plus it looked amazing and what a birthday lunch feast!

    ReplyDelete
    Replies
    1. Thanks Rika - I have started looking for a new blender but am still trying to work out a good one without going into vitamix territory - 10 years sounds a decent time to have one

      Delete
  10. Yummo - this fudge looks so luscious. I am glad that Sylvia enjoys swimming - in a country surrounded by water, it's a great thing.

    ReplyDelete
    Replies
    1. Thanks Cakelaw - I am glad sylvia enjoys swimming too because I love it so much. I am amazed how many kids learn swimming - I think it is a safety thing but you are right that we have great beaches too

      Delete
  11. That looks so delicious it's unreal. I'm no swimmer, but if a good long stint in the pool meant I could eat more of the fudge, I'd be up for it! I think I might make some this weekend...

    ReplyDelete

Thanks for dropping by. I love hearing from you. Please share your thoughts and questions. Annoyingly the spammers are bombarding me so I have turned on the pesky captcha code (refresh to find an easy one if you don't like the first one)