Friday, 25 December 2015

Chocolate & Coconut Fudge

Merry Christmas!

Here in Sweden we actually celebrate Christmas on Christmas Eve, so me and my family celebrated, ate good food and exchanged gifts yesterday. We had a lovely day together. I got a cookbook, yoga pants and natural beauty products. For the dinner table me and my sister made a vegan feast of pomegranate and persimmon kale salad, nut roast with rhubarb and ginger sauce, stuffed mushrooms and a peanut butter sweet potato casserole. This was served with my mother's red cabbage, Brussels sprouts and (vegan) creamed kale. All so delicious! And there was also lots of chocolate of course...


Speaking of chocolate, do you have any last minute chocolate needs? This fudge is so wonderfully delicious that it's hard to believe it's made from only natural and healthy ingredients. If you eat it straight from the freezer it has a wonderfully chewy texture, and the flavour is the incredibly good combination of chocolate and coconut. The fudge also contains some tahini which contributes to a creamy consistency and a little bitterness which balances the very sweet flavour of the dates perfectly. The flavour is further enhanced by a little vanilla, salt and cayenne pepper. Try this recipe yourself and be convinced that you can do an unbelievably good fudge without either cream, butter or sugar!



Chocolate & Coconut Fudge


1 1/4 cups fresh/juicy dates, pitted (about 15 dates) 
1/4 cup raw cacao powder (or cocoa)
2 tbsp carob powder (or more cacao) 
2 tbsp cold pressed coconut oil, soft
2 tbsp tahini, preferably raw 
1/2 vanilla pod
Pinch of salt
Pinch of cayenne pepper

1. Blend all the ingredients in a food processor until smooth. Spread the mixture into a baking tin or loaf pan lined with baking paper. Leave it to harden in the freezer for 1-2 hours.

2. Remove the cake from the tin and cut the fudge into squares. Store in the freezer. The fudge doesn't need to be thawed before eating. Enjoy!

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