Instead of working behind the camera like I usually am, earlier this week I was in front of my favourite photographer’s lens working in a beautiful kitchen with a handful of recipes from my book. We were shooting some kitchen scene and outdoor photos to sprinkle in my cookbook. Our landlord was gracious enough to lend us her beautiful kitchen for the day so I was surrounded by gorgeous white cabinets, stainless steel, and a walk-in pantry. I had to pick my jaw off the floor when I walked in. What a dream!
Our wedding photographer, Dave Biesse, happened to be visiting family in Ontario this month and by a stroke of luck he was available to do the shoot at the last minute. Reuniting with him just shy of 5 years since our wedding and engagement shoot was a real treat. Dave is so warm, creative, and fun to work with. Not to mention, that Australian accent can make anyone feel at ease! Dave and Charlotte now live in Australia year-round so we don’t get to catch up nearly enough, but they will always be dear to us.
It’s been pretty chaotic around here, but exciting too. We stayed up into the wee hours of the morning for a couple nights preparing recipes, making lists, packing props, and making last minute grocery stores trips. Some recipes had to be made the morning of the shoot, so I was up super early prepping recipes and praying to the culinary gods that the food would stay fresh! Two packed coolers, 4 containers with props/appliances, a handful of freshly ironed clothing, one packed car, and a few butterflies for good measure.
A couple friends suggested that I hire someone to do my hair and make-up so I wouldn’t have to worry about it during the shoot. It sounded like a good plan, but after getting a trial done last week I ended up looking like I was going to meet the Queen. hah. I didn’t even recognize myself in the mirror. Not ideal. I don’t normally do dark eyes or maroon lipstick and I rarely curl my entire head of hair. Eric looked at me with a bit of horror on his face when he saw the finished look. It was priceless. In the end, I opted to do my own usual hair and make-up and I felt much more comfortable. Maybe it wasn’t super glam, but I felt like myself (on a good day, I suppose) which is all that matters.
I planned on taking lots of behind the scenes shots to show you, but unfortunately I didn’t have many spare moments during the day so I only snapped a couple.
Here is a picture of our landlord’s kitchen. Hello, dream boat!
This is a tiny glimpse of the chaos that took over shortly after we arrived in the AM. The entire family room was packed with our stuff. Each time we did a new shot/angle, we had to move everything around the kitchen and then set up the new recipe. The hardest part was not being able to eat all the food though!
When all was said and done, it felt like the day after a wedding. All this build up and then in the blink of an eye, it was over. Still, it’s nice to get back to everyday life where I’m free to get chocolate stains on my clothing and kale in my teeth.
My Aunt Elizabeth made this raw chocolate fudge for our big family get together last week and it was a huge hit. Us ladies were all begging for the recipe which she adapted from the Company’s Coming Superfoods cookbook. This version below is an adaptation of both the original and Elizabeth’s version, swapping ingredients as I saw fit and cutting down the portion in half since it made so much.
Even though this doesn’t have the texture of traditional fudge (it’s more like raw chocolate and smooth as silk), no one seemed to complain! It softens at room temperature (and melts in your mouth), so serve it straight from the freezer and chill leftovers as soon as possible. If you are a raw food purist and want a completely raw fudge use raw cacao powder and agave in place of the cocoa powder and maple syrup. Either way, it’s downright seductive.
Seductive Raw Chocolate Walnut Fudge
Yield
24 Small Squares
Prep time
Cook time
0 minutes
Chill time
60
Total time
My Aunt Elizabeth made this raw chocolate fudge for our big family get together last week and it disappeared incredibly fast. Us ladies were all begging for the recipe which she adapted from the Company’s Coming Superfoods cookbook. This version below is an adaptation of both the original and Elizabeth’s version, swapping ingredients as I saw fit and cutting down the portion in half since it made so much. Even though this doesn’t have the texture of traditional fudge (it’s more like raw chocolate), no one seemed to complain. It softens at room temperature (and melts in your mouth!), so serve it straight from the freezer and chill leftovers as soon as possible. If you are a raw food purist and want a completely raw fudge use raw cacao powder and agave in place of the cocoa powder and maple syrup. Either way, it’s downright seductive.
Ingredients
- 1/2 cup virgin coconut oil
- 1/4 cup raw almond butter (or nut butter of choice)
- 1/2 cup cocoa powder (or raw cacao powder)
- 1/2 cup pure maple syrup (or other liquid sweetener)
- 1 tablespoon pure vanilla extract
- pinch fine grain sea salt, to taste
- 3/4 cup raw walnuts, roughly chopped
Directions
- With electric beaters, beat together the coconut oil and almond butter.
- Sift in the cocoa powder and beat again until combined.
- Pour in the maple syrup, vanilla, and salt and beat until smooth.
- Stir in the walnuts.
- Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
- Freeze for about 1 hour, or until solid. Slice into small squares and prepare to be seduced.
Nutrition Information
(click to expand)Note: I added a tablespoon of raw cacao nibs into my batch, but next time I will leave them out as I thought they were too crunchy in this fudge.
I made this to mail to my valentine and I ate some and they were TO DIE FOR! I don’t know how they’ll ship though hahaha. Good thing it’s reallllly cold everywhere!
I made this yesterday with the agave/cacao and without the salt/vanilla and tasted amazing!
Hi there :) I’ve just made this for a friend tonight. I’m sure she will enjoy it! I’m just wondering how long it will last out of the freezer. Or can I store it in a box when it’s ready? Thank you for your recipes. I do love them!
Hey Pali, I would store it in the freezer of fridge and not let it sit out long at all. I’m sure positive how long it will last but I would expect up to a month?
Thanks, Angela. They are delicious!
Oh my goodness! These are just awesome! Super easy and so good. My husband loved them too and he’s really picky about his dessert! Thank you so much for this recipe. I always have these ingredients on hand, so when I need a quick dessert for guests, this will definitely be what I’ll be making…
Amazing velvety smooth and tasty fudge. I didn’t have any nut butter on hand so I made it with tahini. Holds together well but it’s messy (melts) on the fingers, possibly due to the tahini being too liquidy.
OH MY GOD, just made them now, they are delicious, even before they are frozen and in still in a thick liquid state. The question is, how can I incorporate them into my breakfast routine?? :)
These are amazing ! the taste is so subtle and … seductive, the title is just right ! We had them for dessert after your basil and cashew pesto lasagna (again!) and I must say I am really thankful for all the recipes you post, they’re so delicious and packed with flavor and healthy (when eaten in moderation!) as to make you want to eat little extras between meals, just because they’re so tasty. For example, eating your lasagna at 4pm is perfectly ok for me :) Thanks Angela !
Amazing recipe! I just made some and its in the freezer hardening up :) I was just wondering if its best stored in the freezer or fridge?
Either way is fine…depends on what kind of texture you prefer. Freezer will make them a bit firmer. enjoy!
Oh my gosh, I just made these with a sprinkle of unsweetened coconut flakes on top and they were divine! So decadent (never though I’d say that about vegan food before trying your recipes hah), thanks Angela!!
These are the bomb, no joke! The walnuts were a great addition. This is actually almost identical to the raw fudge recipe that I ‘adapted/created’ myself after eating one of Hail Merry’s Miracle Tarts and attempting to copy the recipe from the ingredient list on the package! So addicting!
Do you measure coconut oil when it’s room temperature or do you melt it and then measure?
I am new to baking
Thank you.
I’m going to visit my grandchildren and they know me as the “I don’t have to see what grandma is putting in my mouth because I know it’s going to be delicious”, grandma……phew that was a mouthful. Can’t wait to try this recipe. Everything else I have made from Nom Nom Paleo has been so tasty so I know this will be as well!
Agave is anything but raw. It is very highly processed.
Oh my…I just made these yesterday morning and they are quite simply DIVINE. I used cashew butter and Texas pecans because that is what I had on hand – sooooo good!
I would like to serve these at a party. Do you thing they will hold for the whole party?
Just made this fudge. I was expecting it to turn out oily, but it was fantastic!! So fudgy and rich!
I just tried my first batch. A truly wonderful, and seductive, candy. I didn’t have maple syrup hand so I used honey and the came out great. Thanks for the excellent recipe.
Is it even normal to like a recipe this much? Just took a small piece out of the fridge… 2 minutes later another one.. Have to force myself not to run back like a crazy person to eat everything.. My o my! Seductive? True that!
I made this fudge for a party on the weekend and it was absolutely delicious! I didn’t realize though that they need to be kept in the freezer or fridge – they sat out too long on the dessert tray while dinner was being served and turned into mush. It was okay though – the guests were forgiving and started licking their fingers and eating it with spoons!
YUM! This is an beautifully decadent tasting treat. Thanks Angela!
I have your book too. Can all of your cookie recipes be easily doubled without any problem?