Raw Chocolate Fudge

It all started with an unused bad of raw Brazil nuts. I had boughten them thinking I would find a use for them, and there they sat in the pantry each week without a purpose. Until, that is, I discovered a recipe for raw fudge. I wasn't sure how it would come out, being a total experiment (and most my experiments don not come out entirely edible the first time around) but holy cow was I wrong! After making the batch first pictured below, I started thinking of all the ways you could alter this recipe... The combinations are seemingly endless. You could use any nut as your base, really, and then there are add-ins and toppings galore. I topped this first batch of Brazil but fudge with raw cashew cream, coconut, and raw cacao nibs. Then I decided to make my favorite flavor combination of them all - chocolate peanut butter fudge. Yep, you do just what you are thinking - substitute the brazil nuts for peanuts. Plus subtract the cinnamon and add a pinch of sea salt, and BAM you have chocolate peanut butter fudge. And get this - it is HEALTHY. Oh my, hold me back! I listed some optional toppings and add-ins below, but there are so many more I left out, so experiment away! 

Chocolate Brazil Nut Fudge

Chocolate Peanut Butter Fudge

Ingredients

Brazil Nut Fudge
2 cups raw brazil nuts
1/4 cup caw cacao powder
1/4 cup raw agave nectar
1/4 cup coconut oil, in its solid form
1/4 teaspoon cinnamon

Chocolate Peanut Butter Fudge
2 cups raw peanuts, unsalted (or roasted if not concerned with being raw)
1/4 cup raw cacao powder
1/4 cup raw agave nectar
1/4 cup coconut oil, in its solid form
1/4 teaspoon sea salt

Optional Toppings
Cashew cream recipe used here.
Raw shredded coconut
Raw cacao nibs

Optional Mix-in Ideas
Chopped nuts
Raw cacao nibs
Dried fruit (cherries, cranberries, goji berries)

For either of these fudge recipes (or any other ones you create modifying the two listed above) you must first ground the nuts in your food processor into a butter. The brazil nuts will take longer, so don't lose hope when it is taking forever. Use your spatula to continue to scrape down the sides until it magically begins to turn into a butter. The peanuts break down much quicker. After your nut butter is made, add the rest of the ingredients all at once. Process until all the ingredients are well incorporated and reach a smooth consistency. If adding any mix-ins, spoon your fudge into a mixing bowl and fold in your mix-ins now. Line a non-stick bread pan with parchment paper, and smooth your fudge into the container with a spatula (pressing down and smoothing until evenly spread). Refrigerate for an hour or two before slicing and serving. Simply pull on the parchment "wings" to remove the fudge from the container, slice, and either serve cold or store in an air tight container in the refrigerator until ready to consume. Top with toppings as you wish, or simply eat it by itself, it is that good.