Raw Nut-Free Fudge
While I'm not a Raw Foodist, I continue to read and research about eating raw to get an idea of what that really means so that I am able to understand and communicate with friends who follow a raw diet. In general, I'm interested in learning more about all types of diets and how people came upon their chosen way of eating and the raw foods diet is no different.
This recipe was developed for a web event. I was eager to participate because I knew it would be an opportunity to learn more about raw foods through my own research and experimentation and from others participating in the raw foods recipe event.
What I didn't expect to learn was how much I enjoy raw foods and how many raw food dishes I eat. Developing this recipe gave me insight into the Raw Foods Diet, a new appreciation for its health benefits, and introduced me to an entirely new way of thinking about food. I hope you'll be as inspired by my raw foods recipes!
Update: This recipe was one prepared for a Raw Foods Demonstration at the Gluten Intolerance Group Atlanta Gluten Free Vendor Fair in October, 2011.
This recipe was developed for a web event. I was eager to participate because I knew it would be an opportunity to learn more about raw foods through my own research and experimentation and from others participating in the raw foods recipe event.
What I didn't expect to learn was how much I enjoy raw foods and how many raw food dishes I eat. Developing this recipe gave me insight into the Raw Foods Diet, a new appreciation for its health benefits, and introduced me to an entirely new way of thinking about food. I hope you'll be as inspired by my raw foods recipes!
Update: This recipe was one prepared for a Raw Foods Demonstration at the Gluten Intolerance Group Atlanta Gluten Free Vendor Fair in October, 2011.
Ingredients for Raw Nut-Free Fudge
Raw Nut-Free Fudge
1/2 cup raw cacao powder
1 organic avocado, peel & pit removed
1/2 cup organic Medjool dates, pits removed
2 teaspoons organic raw vanilla extract
1/8 teaspoon fine sea salt
Place the avocado, dates, vanilla, and salt in the bowl of your food processor and blend until completely smooth - this takes quite a few minutes to achieve a perfectly smooth consistency, but hang in there - it's worth it!
Once you've achieved a smooth, creamy mixture, add the cacao powder and process until you have a uniform mixture (this doesn't take quite as long as the initial blending).
Spoon the mixture into a pastry bag fitted with a large star tip (I used my cupcake frosting tip) and pipe in swirls onto a wax paper lined cookie sheet. (My swirls are approximately 1 1/2 Tablespoons of the mixture).
Chill fudge for 45 minutes, or until a firm, fudge-like consistency.
This fudge keeps well for up to 5 days in the fridge (if you have leftovers). It also makes an excellent frosting for cake or cupcakes if used prior to chilling!
Enjoy!
1/2 cup raw cacao powder
1 organic avocado, peel & pit removed
1/2 cup organic Medjool dates, pits removed
2 teaspoons organic raw vanilla extract
1/8 teaspoon fine sea salt
Place the avocado, dates, vanilla, and salt in the bowl of your food processor and blend until completely smooth - this takes quite a few minutes to achieve a perfectly smooth consistency, but hang in there - it's worth it!
Once you've achieved a smooth, creamy mixture, add the cacao powder and process until you have a uniform mixture (this doesn't take quite as long as the initial blending).
Spoon the mixture into a pastry bag fitted with a large star tip (I used my cupcake frosting tip) and pipe in swirls onto a wax paper lined cookie sheet. (My swirls are approximately 1 1/2 Tablespoons of the mixture).
Chill fudge for 45 minutes, or until a firm, fudge-like consistency.
This fudge keeps well for up to 5 days in the fridge (if you have leftovers). It also makes an excellent frosting for cake or cupcakes if used prior to chilling!
Enjoy!
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