Sometimes I really surprise myself! This would have to be one of my favourite recipes this year – a big call, I know…
I found this nutrient-dense recipe on Emily Ehlers’ website and I was compelled to make it as it looked so good and it was full of raw goodness as well as being jam packed with many of my favourite “superfoods” – raw cacao, goji berries and coconut oil (Emily covers them on her page). Not to mention that it suits this festive season so well.
2 cups raw cashews
2 cups shredded coconut
260g medjool dates, pitted
100g goji berries
1 cup raw cacao powder
1/2 cup maple syrup
1/2 teaspoon good quality sea salt (as Emily says – she likes the combination of salt and chocolate, so she added up to 1 teaspoon. I love that combination also, so I did the same thing.)
1/2 cup maple syrup
1/4 cup coconut oil*
1/2 cup raw cacao powder
Pinch of sea salt
I will start by saying that this is one recipe where it is very important to have a powerful blender or food processor – the density of the dates and goji berries would make it difficult to process unless your blender was up to it. Blend with care!
For the base:
1. Add your cashews to the food processor / blender and finely grind – don’t go too far as the nuts will go from being finely ground to nut butter!
2. Add the shredded coconut and continue to process until it is well combined and a fine texture is achieved.
3. Add the dates and goji berries and blend until a soft paste forms.
4. Add the cacao powder and continue to process.
5. Add the maple syrup and salt and blend until you have a smooth, thick texture.
6. Press firmly into a dish lined with baking paper and refrigerate while you make the ganache.
For the ganache:
1. In your blender, process the maple syrup and coconut oil until well combined. * To melt the coconut oil, simply place the jar (lid on) in to a bowl of warm water and let it melt. You can repeat this process many times over the life of that jar of coconut oil.
2. Add the cacao powder and a pinch of sea salt and process until smooth.
3. Pour over the fudge base and spread evenly over the top.
4. Sprinkle with your favourite toppings – I chose goji berries. But Emily has also suggested cacao nibs. Or you might be a fan of shredded coconut. Get creative!
5. Cut your creation in to squares and keep cold.
I’m told it will last in an airtight container in a fridge for up to 2 months. I can confirm that they will last at least 4 days…
Do you like the flavour of chocolate and salt together?