Grab a bag of Raw Chocolate Company Golden Berries* – or 2, you may find you want to snack a little as you work – and find some Belinda Carlisle and The GoGos (http://youtu.be/KjNZcGP-jAk) to give your vocal chords a workout while you try out this simple recipe.
It is so decadent it should be illegal but it has protein, antioxidants, essential fatty acids and minerals. It’s so moreish I was advised by one family member not to leave it out!
This fudge makes a lovely gift if placed in an airtight tin – I used a tartan shortbread tin: line the base, cut 2 paper doillies in half and stick the straight edge of each half inside the top edges of the sides so they fold over the fudge. Keep the fudge chilled before placing in the tin at the last minute and seal around the edges before gift-wrapping.
This recipe also uses Sweet Apricot Kernel Butter – see earlier recipe Gettin’ Jiggy in the Kitchen – you could use any nut butter, but this will slightly alter the flavour.
(The Raw Chocolate Company products are specified because it was originally developed for their blog, you can of course use other brands, these are the ones we use as they are organic, fairtrade and excellent quality).
WARNING: I strongly advise you do this alone in the privacy of your own kitchen with no family members around or there could be an unseemly scrimmage to scrape out blender, bowl and utensils before you’ve even finished – and that should be your privilege!
1 Cup melted Raw Chocolate Company Cacao Butter – Tip: place the tub in a bowl of hot water while you get everything else together
1 Cup Maple Syrup
1/2 Tsp Vanilla Extract
pinch of Himalayan Pink Salt
2 Tsp Raw Chocolate Company Lucuma Fruit Powder
1 Cup Raw Chocolate Company Cacao Powder
1 Cup Raw Sweet Apricot Kernel Butter (see above, or substitute with almond butter)
1/2 Cup Raw Chocolate Company Golden Berries
1/2 Cup Raw Chocolate Company Goji Berries
Few Squares Raw Chocolate Company Pitch Dark Raw Chocolate
(N.B. You need to work quickly before it starts setting).
Blend all ingredients except the Berries and Pitch Dark. I tried this in a small flask blender, but it didn’t work and I ended up transferring to a food processor, but a high speed blender is probably best.
Transfer to a bowl and stir in the Berries and some grated Pitch Dark.
Spread in a lined 8×8 tin
Grate some more Pitch Dark on top and refrigerate for half an hour – if you can wait that long!
Break into bite-size chunks – it is quite rich so a little goes a long way.
Tip: clean up as you go along, the cacao butter and fudge batter set quickly so wipe up any drips straightaway and put blender, bowl and utensils to soak as soon as you’re done with them, saves elbow grease later and gives you more time to indulge before you have to let in the hungry hordes.
This recipe first appeared on The Raw Chocolate Company Blog in an edited form.
Copyright: Chris McGowan