GoGo Berry Fudge: So Decadent, It Should Be Illegal!

imagePlease Note: Since I wrote this recipe, The Raw Chocolate Company have stopped selling Goldenberries, if you can’t get them elsewhere or want a less tart fruit in the fudge, try apple juice-infused dried cranberries or dried apricots. Also, the sweet apricot kernel butter can be replaced with almond nut butter.

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-jAkto 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!

Ingredients

1 Cup melted Raw Chocolate Company Cacao ButterTip: 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

Method

(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.

*http://www.therawchocolatecompany.com

This recipe first appeared on The Raw Chocolate Company Blog in an edited form.

Copyright: Chris McGowan

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Raw Tiger Nut, Walnut & Chocolate Orange Cookies

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This is my version of The Tiger Nut Company’s Coffee and Walnut Cookies (see website for original recipe*). They are a great way to use up the pulp left over from making Tiger Nut Milk or Horchata. I have also adapted my original post to include the use of their new Naked Organic Peeled Tiger Nuts, which produce a much finer pulp.

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I don’t drink coffee but these looked so good, we decided to adapt them by substituting orange zest and a tiny squeeze of orange juice.

They are so easy to make.

To make Tiger Nut milk:

100g of pre-soaked Naked Organic Raw Tiger Nuts from The Tiger Nut Company* (almost a Cup) (these peeled tiger nuts give a finer pulp).

Soak overnight in 3x as much filtered water 

Blend with 1 Pitted Medjool Date and Half a tsp Vanilla Extract

Pinch of Pink Hamalayan Salt

Strain through nut bag and save pulp

Keep milk in airtight bottle in fridge.

Ingredients for Cookies

(All ingredients are organic, vegan and gluten-free. All measurements are approximate and may need adjusting, but that means you get to keep tasting and testing!)

Leftover Tiger Nut Pulp

3 Pitted Medjool Dates

Handful of Walnuts + some for decoration

2 Tsps Ground Organic Linseeds/Flaxseeds

2 Tsps Raw Chocolate Company Cacao Powder*

2-3 Tbsps Raw Virgin Organic Coconut Oil

1 Generous Tsp Orange Zest

Tiny squeeze of Orange Juice, be careful, it doesn’t want to be wet.

Splash of Organic Maple Syrup

 Method

Process all ingredients until it starts coming together.

Press together and roll into a ball

Dust a very little Tiger Nut Flour or Cacao Powder onto surface and rolling pin to stop the dough sticking

Roll out and cut into shapes

Freeze for about 15 minutes

(Eat any leftover scraps that won’t form another cookie and lick your fingers – cook’s prerogative!)

Icing

Either:

Gently melt some coconut oil with a splash of maple syrup, a couple of teaspoons of raw cacao powder and a squeeze of orange juice

or

Gently melt some Raw Chocolate Company Pitch Dark or Orange raw chocolate in a bowl over some hot water (but not boiling). You might like to add a drop of coconut oil or cacao butter to make it go a little further and drizzle.

Decorate cookies and top with broken walnuts. 

Freeze and Keep or Eat at leisure!

Ps At the request of Rachel @healthy&psyched, here is today’s video – don’t blame me, it was her suggestion! (I’m not quite sure this is what she meant 😂 Sorry, (not sorry).

*http://www.thetigernutcompany.co.uk

*http://www.therawchocolatecompany.com/

Copyright: Chris McGowan