• 12Dec

    found on theawesomegreen.com

    Raw Chocolate Almond Butter Fudge Bars

    Vegan • Gluten free • 20 mins to make • Serves 6


    2 Bananas, ripe
    4 tbsp Cacao powder, raw
    1 cup Dates, pitted


    2 tbsp Agave nectar, raw

    Oils & Vinegars

    1 tbsp Coconut oil

    Nuts & Seeds

    1 1/2 cup Almonds, raw unsalted
    1/2 cup Cashews, raw
    1/2 cup Hazelnuts, raw
    Lindsey Wright

    Lindsey Wright • 8 days ago
    Raw Chocolate Fudge
  • 21Apr

    1/2 c. raw walnuts
    1 1/2 c. pine nuts, soaked several hours
    1 c. organic raisins or GOJI BERRIES – submitted by Rachel
    6 T. raw carob
    1 T. coconut oil
    2 T. lemon juice
    1/2 c. pecans, crushed for decoration

    Combine all in food processor, except for the pecans. Mix until it forms a dough and press dough into 8 inch glass dish. Smooth and sprinkle with pecans. Chill for at least 2 hours to become firm. Cut into squares and serve.

  • 28Nov

    Pumpkin Fudge

    A yummy treat that can be enjoyed by just about anyone. Feel free to play with the spices if you’d like more of a pumpkin pie-like flavor, or to add carob chips or chopped nuts to create variations. 

    2/3 cup (160 ml) pure pumpkin purée, homemade or canned (be sure the only ingredient is pumpkin)

    1/4 cup (60 ml) coconut sugar (for ACD stage 1, you can sub more agave or yacon syrup) or sweetener choice

    Dash vanlla powder

    1 dropper plain or vanilla pure stevia liquid (or use a flavor you prefer)

    1 Tab. psyllium or flax seed powder (egg substitute)

    1 Tbsp (15 ml) cinnamon

    1/2 tsp (2.5 ml) ground ginger

    pinch fine sea salt

    1/2 cup plus 2 Tbsp (150 ml) coconut butter (not oil), melted

    2 Tbsp (30 ml) coconut oil, preferably organic

    Prepare a small square container, such as a plastic food storage container, by lining with plastic wrap. Set aside.

    In a medium bowl, whisk together the pumpkin, coconut sugar, vanilla and stevia until the sugar has dissolved. Add the  powder, cinnamon, ginger and salt, and mix well. Stir in the melted coconut oil and butter.

    Refrigerate until firm, at least 2 hours. Invert on a cutting board, peel off the plastic wrap, and slice into small pieces.  Makes 16 small squares. May be frozen; defrost, covered, overnight in the refrigerator.

  • 29Oct

    Crunchin’ Fudge Bars

    January 1, 2007 – By

    Crunchin' Fudge PinCrunchin’ Fudge Bars

    • 2/3 c. cocoa butter
    • 2/3 c. raw cacao powder
    • 3 Tbs. xylitol granules
    • 1 c. almond butter**
    • 1 c. old-fashioned oats
    • 1/2 c. unsweetened coconut flakes
    • 1/2 c. chopped almonds (or nut of choice)
    • 1 tsp. vanilla extract
    • stevia to taste
    • pinch of celtic sea salt – if almond butter is unsalted


    1. Melt cocoa butter in a medium saucepan over low/medium heat. Add raw cacao powder and xylitol and stir until xylitol is dissolved.
    2. Stir in almond butter, oats, coconut flakes, almonds, and vanilla extract.
    3. Add stevia to taste – a little at a time.
    4. Pour batter in a 9×9 pan greased with butter or coconut oil and refrigerate about 2 hours or until hard. Store in refrigerator.

    **you can replace this with an allowed nut butter of choice; but be aware it may change the flavor.

  • 29Oct


    This fudge, my second entry in this month’s SOS Kitchen Challenge (don’t forget to enter your own recipes–you can win a copy of my latest ebook OR a bottle of pure maple syrup!)  reminded me of that long-ago topper, both in its sweetness and its texture: the perfectly smooth, authentic mouthfeel of fudge, with a thin exterior “skin” that firms up for slicing. With its indentations and creases from the plastic wrap, it may not truly resemble Irene’s masterpiece, but it was a savior for me in the early stages of the ACD, as it’s suitable for any stage of the diet, including the first one.  The recipe is from my ebook Desserts without Compromise and was a huge hit with the testers.

    Go out and make this fudge.  You can even pour it over a sheet cake and dream of another summer, long ago, as you munch on the fudge-topped slices.  It’s easy to make.  And it always works, I promise.

    Carob Fudge

    This is the recipe to make a carob lover out of someone who may be waffling about the appeal of the lovely pod.  You can cut the carob with a little cocoa if you want a hint of chocolate, or just enjoy it on its own for a sweet, rich, subtle flavor. If you make this with glycerin, it will produce a more typical, soft fudge texture; if you use yacon, it will provide a lovely flavor of its own, but the base will seem thicker and dryer and more candy-like.

    1/2 cup (120 ml) carob powder, sifted

    1/4 cup (60 ml) coconut oil, preferaby organic (use refined if you don’t want the coconut flavor)

    2 Tbsp (30 ml) sesame tahini

    3 Tbsp (45 ml) smooth natural almond butter

    pinch fine sea salt

    1 tsp (5 ml) pure vanilla extract (or dash vanilla powder – D)

    10-20 drops plain or vanilla liquid stevia

    2 Tbsp (30 ml) vegetable glycerin (food grade only!) or yacon syrup* (or coconut syrup – D)

    NOTE: the order of ingredients here is essential to the success of the fudge–please read through directions completely before mixing!

    Line a small loaf pan with plastic wrap and set aside.

    In a small, heavy-bottomed pot, mix the carob powder, coconut oil, tahini, almond butter and sea salt.  Heat over medium-low heat, stirring constantly, just until melted and well-combined (it will seem too dry at first and then liquefy; this is as it should be).

    Remove from heat and stir in the vanilla and stevia, THEN add the glycerin or yacon and mix well.  It will begin to thicken up when you add the sweetener (glycerin will produce a smooth, still pourable mixture, while yacon will seem to sieze up the mixture, resulting in an almost dough-like result; this is fine).

    Pour or press the fudge into the pan and smooth the top. Refrigerate until firm, at least 2 hours, then cover with plastic wrap and store in the refrigerator. Will keep, covered in the refrigerator, up to 4 days. May be frozen; defrost, wrapped, overnight in the fridge before cutting.

    Find other sugar-free inspiration at Slightly Indulgent Tuesdays.

  • 02Oct

    Raw Chocolate Holiday Fudge w/Coconut, Gogi & Ginger


    Yield: 1- 8″ x 8″ pan
    1/2 cup virgin coconut oil
    1/2 cup cacao butter
    2 tbsp raw almond butter
    1 cup cacao powder
    scrape the seeds from one vanilla bean or 1 tsp pure vanilla-alcohol free
    3/4 cup dried coconut, finely shred
    1/2 cup chopped raw pecans
    1 tsp freshly grated ginger
    1/2 cup date paste- see below
    1-2 tsp maple syrup to adjust sweetness if needed
    1/3 cup dried organic gogi
    Date Paste: Place 8 soft dates, seeds removed, in blender with 1/3 cup water and process until creamy, scraping down sides as needed.  If dates are dry you can pre-soak them in the 1/3 cup of water for 1-2 hours and then blend the dates with the soaking water.

    Measure out all ingredients and set aside–hee. you can pretend you are a professional chef getting ready for a TV segment–then you will be ready to quickly add them to the warmed chocolate before it sets up!  Over very, very low heat, melt coconut oil, cacao butter  and almond butter.  Remove from heat and add cacao powder, vanilla, coconut, pecans, ginger and date paste, stir til well combined.  Adjust sweetness with maple syrup if needed.  Pour in to an 8″x8″ parchment lined pan (bottom only).  Spread evenly and sprinkle with coconut and gogi berries, gently pressing the gogi so that it will stay put. Chill until firm.  Using a sharp knife cut into bite size pieces or bars.  Keep chilled for optimal firmness.

  • 01Oct

    On youtube -

    1 c. strawberries
    1 c. raw cacao powder
    1 c. sprouted hazelnuts (soaked one day, sprouted one day)
    1/2 c. Cacao Bliss , melted cacao butter or coconut oil
    1/4 c. raw agave syrup,coconut syrup or honey
    dash salt

    Process all together in the food processor until it forms a ball. Chill in a small rectangular pan or cupcake papers. Deliciously rich and creamy!

  • 05Jun

    Vanilla Fudge – Covered Cherries – White Chocolate
    on youtube -http://www.youtube.com/watch?v=oA3aX3CFhJg

    Over a double boiler, melt:
    2 C. cacao butter
    3/4 c. raw honey
    2 c. cashew or macadamia nut butter
    Mix by hand. Or put in a personal blender with
    4 T. mesquite or lucuma powder
    2 pinches vanilla powder or extract.
    4 T. goji berries, if desired
    4 pinches orange peel
    6 T. cacao nibs.
    Take a fudge brownie pan, or ice cube trays and oil with olive oil. Olive oil makes the best coating to be able to get the fudge out without sticking. Put a cherry in each ice cube section, or stir them into the batter.
    Freeze for 10 or more minutes! Delicious!

  • 16Apr

    On youtube:

    Soak 2 c. dates in
    1 c. lemon juice
    Process with 1 1/2 c. walnuts
    1 T. lemon peel

    Press in pie pan. Sprinkle with 1/8 c. sesame seeds.

  • 06Jan

    on youtube-
    * 2 cups cashews soaked, or macadamia nuts
    * 2 cups of cacao butter melted
    * 3/4 cup of raw honey or agave
    * 4 tablespoons of mesquite powder
    * 2 pinches vanilla powder
    * 4 tablespoons of goji berries
    * 6 tablespoons of cacao nibs
    *2 pinches salt

    * Place your cashews, melted cacao butter, agave, mesquite and vanilla in your food processor and blend on high speed until very smooth.
    * Pour into a dish, and stir in your goji berries and cacao nibs.
    * Oil a fudge/brownie pan with olive oil, lightly.
    * Put the dish in the freezer or fridge to set. You can leave it a few hours or overnight
    * Slice into cubes and arrange on a dish

    * This is a super delicious recipe!
    * If you don’t have a high speed blender such as a Vita-mix, you can blend your cashews and vanilla, then add your cacao butter then and mix it very well.