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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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 these today and they where soooo good!!! Thank you so much for this recipe!!!
I just made these last night and I have one question: Do you keep them in the freezer until you serve them or do you transfer to fridge after they are solid? I want to serve them in a few days so. And if (i hardly doubt it) if there are any pieces left do I just freeze them again?
Thanks a lot, the batter tasted promising! :D
I usually leave them in the freezer until serving :) But the fridge might be fine too. Enjoy!
Good stuff!!!
I would like to make this minus the chocolate nibs and cocoa powder, but would like to add bananas how many bananas would i need?
No beaters here, would this work in a vitamix?
I am wondering the same thing. Can I use a food processor or vitamix. Have you tried yet?
I haven’t tried a food processor or blender, but I can’t see why both wouldn’t work? I’d just be cautious not to overmix it. Please let me know if you try anything out!
OMG. This is the best fudge ever. The taste profile is perfection. It’s super creamy and chocolaty with nutty, vanilla hints (i used peanut butter instead of almond butter). And it’s so easy to make, it’s crazy! Thanks so much for this awesome recipe!
Hello,
May I substitute coconut oil with any vegetable oil?
No, you have to use coconut oil because it hardens when it gets cold. The coconut oil is what makes this fudge harden and hold together.
I keep a batch of these in my freezer @ all times!
Angela, I could swear I made this previously without the nut butter and that I saw the idea for a nut butter-free fudge on your website. Am I going crazy? Is it possible to make this without the nut butter?
Hi i was hoping to replace aprox half of the liquid sweetener and coconut oil for dates how would u recommend i do that?
This is a bit of a dumb question…. but once you have taken it out and have cut into squares, do you keep it in the freezer until you want some (or does it ‘melt’ at room temp?)…
Doh! I just saw a previous comment :)
Hi Angela,
I wanted to tell you that this recipe is delicious. I made a batch and couldn’t be happier with the results. I posted about it on my blog with a link back to you and your fabulous recipe.
Thanks so much,
Suzanne
Pieced Pastimes
Hi, I made this and the chocolate and oil separated before I even got to add the walnuts. Any ideas as to why? I’m wondering if it’s due to the hot climate here in Australia? It’s not overly hot inside but the coconut oil is melted (not white like it is in your pic). Otherwise I don’t understand why it’s not working, as I’ve made it once before and it worked fine …?
I have always used solid coconut oil and it is perfect every time. If yours is liquified put it in the fridge until it is solid and try again. It is well worth the effort.
My niece made this for me as a Christmas treat this past year and, well, let’s just say my taste buds rejoiced. Such a gorgeously rich chocolate fudge. p.s. I just made myself a batch and cannot wait until it’s out of the freezer.
This is so delicious and satisfying!!! Very rich and creamy. It reminded me of chocolatey cheesecake. It’s dangerous how easy it was to make :)
Haha, I totally agree: SO dangerous, Jessi! I’m happy to hear you like the recipe. :)
I absolutely love this recipe ! I make it all the time . I would love to make it for my yoga studios gathering next week but I’m afraid that in the Kansas summer heat it will get all melty even indoors . Any suggestions for how I can alter the recipe to make it stand up a little more at room temperature ? I thought of adding dates into it but I’m just not sure how that would work . Or maybe if there’s another similar recipe you know of that would be a little more solid at warm room temperature ? I love your recipes and I have your cookbook and have made many of the dishes from it . A little more work and my husband might be open to being a vegan LOL !
Best silkiest fudge ever! Thank you!
OMG. These are so simple to make and yummy! I want to eat the whole pan!
Hello,
This is one of my favourite staple recipes. I have made it many times. I make it without the nuts or with slivered almonds. I have also put in mini marshmallows which the kids love. I am wondering if I can use a food processor rather than a mixer as my mixer is up north.
Thanks again for your wonderful recipes. Me and my family enjoy them immensely.
Hey Jennifer, I’m so happy you love this recipe! I haven’t tried a food processor or blender, but I can’t see why both wouldn’t work? I’d just be cautious not to overmix it. Please let me know if you try anything out!
This recipe is incredible. Thank you so much – Sincerely, a vegan chocolate lover.
I’m so happy you loved it Halle! It goes fast in our house :) Melt in your mouth…am I right?