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Yummy Chocolate Mint Fudge

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Well… who doesn’t like fudge?!  This Raw Chocolate Mint Fudge is delicious, deep in favor, but not so rich that you can’t enjoy it bite after bite.  I have been taking a new (well to me) coconut oil test run, this time I am using Tropical Traditions Virgin Coconut Oil and I have to say that I just love it.  I am a huge fan of coconut and the first thing I do every time I open the jar is hold it under my nose and take a large whiff!  Aah, I just love the smell.  There are so many wonderful health benefits to coconut, so finding ways to get it into your diet is very beneficial!  The Tropical Traditions brand is produced by coconut farming families in the Philippines.  They use old-fashioned traditional methods that have been in use for hundreds of years. The coconut trees and family owned production facilities are also certified organic.

One of the major benefits of coconut oil is the nutritional value of medium chain fatty acids (MCFAs). The percentage of MCFAs in coconut oil is similar to human breast milk. According to researchers to ingest an equivalent amount of  MCFAs that a nursing infant would receive, an adult would need about 3 1/2 tablespoons of coconut oil a day.  It is recommended that you consume this amount throughout the day along with foods that are  high in fiber and protein.  However, for those not used to coconut oil in their diet, it is best to start out with a much smaller dose, to see how your body reacts.

I want to share more about the health benefits of coconut oil but before I get into that, let’s jump into this recipe, whip up a batch so you can be nibbling on it while you snuggle down to do some more reading.  :)

Ingredients: yields 13 x 9 pan

  • 2 cups raw walnuts, soaked
  • 2 cups raw pecans, soaked
  • 1 1/2 cups raw almond or cashew butter
  • 1 1/4 cups extra virgin coconut oil, melted (I used Tropical Traditions)
  • 1 cup raw cacao powder or cacao butter (the butter would help the fudge stay firm at room temp)
  • 1 cup raw coconut sugar, powdered in a high-speed blender (very important step)
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 1 cup fresh mint, minced

Preparation:

  1. Place the soaked nuts in the food processor and process until they reach a chunky stage.  I like to have small chunks in my fudge but if you want it to be smoother, go ahead and process the nuts to a finer consistency.
  2. Combine the remaining ingredients in the food processor along with the nuts.  Combine and mix thoroughly to fully incorporate all ingredients.
  3. Line your pan with plastic wrap leaving a couple of inches overhanging the pan.
  4. Pour the chocolate mixture into the pan, and press to even out the mixture.  You decide on the size of pan you want.  The smaller the pan, the thicker the fudge.  The larger the pan, the thinner the fudge.
  5. Set pan in the fridge or freezer for about a half hour.
  6. Once firm cut into the desired sizes.  Keep in fridge or freezer until ready to serve.  It does soften up a bit at room temp making it a bit messy to eat.  But I don’t mind licking my fingers.
  7. This fudge is wonderful to make in advance and keep in the freezer for those chocolate emergencies.

Hmmm, SOMEBODY  was sneaky and snuck a snack!!!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

 

 

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16 thoughts on “Yummy Chocolate Mint Fudge

  1. Elena says:

    I will be making this for the holidays for sure!

  2. kate says:

    Hi, Amie,
    Do you think there might be something else one could use in place of the nut butter. ??? I just feel they are too heavy and have enzyme inhibitors, so not very digestible (unless you get the sprouted nut butters, or sprout them yourself and make your own…a lot of work!!!) and I have a lot of sprouted nut flour that I have made from nut milks, and wish I could use them for something like this…maybe in place of the nuts???
    Wondering what you think…
    many thanks, kate mccabe

    • amie-sue says:

      Hi Kate,
      I understand your concern in wanting a “lighter” dessert here. All I can say is that you can try using the nut flours in place of the nut butter. You may need to up the moisture of the batter in the end though. Oddly enough, avocado might be a good replacement. The color and flavor would be well hidden but it would add that creaminess to the recipe. Or coconut butter or even just extra pecans and walnuts that are already being used. One would have to experiment. ;)

  3. Kim says:

    I used to use Tropical Traditions VCO, but I’ve switched to Nutiva. I think the flavor and scent are much more “coconut-y”. I do still use Tropical Tradition’s expeller pressed oil for recipes where I don’t want a coconut flavor.

  4. Kim says:

    Just found you yesterday and already I’m loving all of your recipes (well, at least the pictures and descriptions since I haven’t actually made any of them yet). But, I plan on making some very soon. They look yummy. What a wonderful site! Keep up the good work.

  5. Kate says:

    When you say Walnuts, soaked, do you mean use them wet? I soak and dehydrate lots of nuts and store to have on hand. Curious if I need to resoak for this recipe?
    Thanks!!!

  6. Davy says:

    Hallelujah! I found a sweet’s recipe without dates. Not that I don’t love dates, and had many affairs with them, it’s just I have blood sugar issues, and now opt for a very low glycemic raw diet. I was goin to find the recipes and leave a post asking for a possible replacement, but I shall do it here. So a lot of raw desserts have dates. I got the sweetener down pat, love Birch Xylitol, love it. But I guess the struggle has been finding the texture similiar to dates, moist. I’m guessing possible some type of nut or seed butter, or coconut butter which I love, but they can get quite costly. But I will def try this one and see. But if you use the cacao butter, will it still look and taste chocolatey? One last, also a lot of other recipes have cashews, not just sweet ones, but others. I love cashews, but the “raw” ones are costly man, I was wondering if another seed etc might work, or maybe something you had tried when outta cashews? Thanks much!

    • amie-sue says:

      Yes, dates are very popular. Not only for their taste but for the role they play in a recipe. They offer a thick, like glue consistency that really holds a certain texture to treats. Using nut butters instead could really change not only the flavor of a recipe but also the consistency because it is a fat. If you use cacao butter it will for sure give a recipe a chocolate flavor. All in all, Davy, it is going to depend on the recipe and what the end game is for it, so I can’t really give you a specific answer. As far as using something else other than cashews in a recipe, you bet there are other options; hemp seeds, zucchini puree, sunflower seeds, quinoa…BUT it depends on the recipe. Boy, I am not much help, am I. haha

  7. Lauren says:

    This looks amazing! We just got fresh mint from our local CSA and I can’t wait to use it in this recipe. Love your site!

    • amie-sue says:

      Hi Lauren, let me know if you make it. Would love to hear your opinion. I love fresh mint! Have a wonderful weekend. amie sue

  8. nada says:

    hello Amie!
    I need your help on this one! I have put cacao butter instead of cacao powder, and replaced the almond butter by sesame one. it turned out that the dough is very very very greasyyyyy! mamma mia!
    I tried to fix it by adding cacao powder and buckwheat floor that I had in hand but it still very oily. I even strained it with a nutbag milk but stillll…..
    now it is stored in the freezer not wanting to throw it and not knowing what to do :-((
    do you think you can help me fix please?

    thank you (from Paris) o much for being you and a good coach through your recepies. you are a big inspiration for me.

    ps : by the way the dill kale chips recepie was amazing. Encore! :-)

    • amie-sue says:

      Good afternoon Nada,

      I am sure totally sure at this point what can be done without me being there to really access the situation. Now that it is in the freezer and set up.. is it enjoyable to cut out a piece and eat it? Is there oil that puddles in the mixture or just greasy to touch? This might be one that is going to have to stay in the freezer to keep the texture from being too greasy in room air. Again, hard for me to know without seeing it. I will throw out some thoughts that come to mind; the nuts might have been over processed and started to release some of their natural oils on top of the oils already put into the recipe, all of the ingredients didn’t get incorporated enough or could have even been over worked cause the oiliness. Let me know your thoughts on what I shared and my questions.

      I am glad that you enjoyed the dill kale chips. :) Blessings Nada, amie sue

  9. katydid kay says:

    Could lecithin be added to this and similar recipes so they didn’t require refrigerating to keep from melting or softening too much? And if so, what would you recommend? I like to take raw “goodies” on the road and of course many are just too soft when not kept very cold.

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