The Love Affair Continues With Chocolate Coconut Fudge
Monday, January 14, 2013
Remember yesterday when I told you about my new fling with food, compliments of Matthew Kenney Cuisine Academy? Well the flirting continues as I lick the spoon after preparing my new found sweet tooth remedy: Chocolate Coconut Raw Fudge. Much like, but oh-so-different, my no bake brownies, this fudge hits the spot fast and full of flavor. All you need is a food processor, the ingredients and a dish to form it in and you’re in chocolate-coconut nirvana before you know it–no oven required.
Here’s the heart-healthy skinny:
Chocolate Coconut Fudge
Makes 3 dozen
- 1 cup cashews, soaked
- 1 cup cacao butter, liquefied
- 1/2 cup coconut butter
- 1 cup agave
- 2 Tb. vanilla extract
- 4 Tb. water
- Pinch of salt
- Blend all ingredients until smooth.
- Prepare 9-inch square cheesecake pan by greasing the sides with coconut oil and lining the bottom with parchment paper. Pour blended ingredients into prepared pan. Freeze for at least 1 hour to set. Can be stored in the freezer or refrigerator for several weeks.