Roasted Almond and Goji Berry Chocolate Fudge
When I was a kid, my dad would occasionally buy himself some very dark chocolate with roasted almonds. It was his favourite. I was not really a fan of dark chocolate back then, but for some reason the combination of dark chocolate and roasted almond really did something for me. Since then I have been on the search for a good quality, refined sugar free dark chocolate with roasted almonds. So far I haven’t had any luck, so I make this instead. It satisfies my craving every time.
I’m not really sure what you would call this recipe. Originally it was a recipe for vegan chocolate icing that I made for a raw beetroot cake. I actually hated the way the cake turned out but fell in love with the icing. So I made it again, and turned it into this. I decided that the closest thing it resembles is chocolate fudge so that’s what I’m naming it. It’s so easy to do with only 6 ingredients, two of which are superfoods! The recipe is vegan, almost raw, refined sugar free and gluten free.
|Roasted Almond and Goji Berry Chocolate Fudge|| |
- 1 cup cashews (soaked for at least 4 hours)
- ½ cup cacao powder
- ½ cup maple syrup
- ½ tsp vanilla extract
- ⅓ cup of cacao butter
- roasted almonds ( as many as you like)
- goji berries ( as many as you like)
- Melt the cacao butter in small saucepan over low heat. You can use a double boiler if you wish. Set aside to cool.
- In the mean time blend cashews, cacao powder, maple syrup and vanilla in a high-speed blender for 1-2 minutes until smooth.
- Add the melted cacao butter and blend again until mixed through.
- Add in the roasted almonds and pulse a few times to chop them slightly.
- Sprinkle the goji berries through the mixture and fold in with a spatula.
- Pour mixture into a lined baking dish and smooth out with spatula. Decorate with a few extra almonds and goji berries.
- Place in the freezer to set. At least 15 minutes.
- Remove From freezer and cut into fudge squares. Can be stored in the fridge or freezer. Enjoy!