You know how some raw versions of traditional desserts look and taste pretty similar to the ‘real’ thing, but the texture is just completely different, like a raweo or a raw brownie? These desserts are completely delicious in their own way, but it’s always satisfying to make a dessert that could fool even the most discerning diner. I recently bought my family a bunch of raw chocolates and fudges to try, as in my sister’s eyes I am just their crazy older sister who eats a lot of bananas and nuts, and I wanted them to share my love for all things raw and cacao-y. However, upon taking a bite, they all quickly proceeded to the bin to spit it out, whilst my grandma was horrified that I chose to eat this stuff of my accord, as she thought it tasted so strange that you could only possibly use it to bake with.
I am sure these little squares of fudge are the way to make even the most sceptical people happy; these little heavenly bites of raw peanut butter and carob fudge not only taste every bit as sweet and delicious, but they also melt-in-your-mouth like normal fudge as they are made with creamy coconut butter and oil.
If you have ever tried coconut butter you know how divine this stuff is, it’s so light, but with a hint of sweet coconut flesh, as unlike coconut oil it is made with the actual flesh of a coconut. I am sure that coconut butter (and a bit of lucuma!) is the secret to making raw fudge that has the same texture as fudge; good fudge is dense, and ever-so-slighty gritty and crumbly, and this fudge is all those things and more baby. I have made other recipes for raw fudge in the past that only use coconut oil, and whilst they are are tasty, they just didn’t give me the true fudge experience that I was craving. Most of them were just too smooth, creamy, and slightly oily with a really uniform, solid texture, which I think resembles the kind of cheap, sugary fudge you used to get in Woolworths Pic ‘N’ Mix; delicious, but just not true fudge.
In my mind, true fudge melts the instant you pop it in your mouth, and the lovely thing about coconut oil and butter is that they melt at roughly the same temperature as your mouth, which is similar to the butter used in traditional fudge to make it melt in your mouth. I know that some people dislike the hint of coconut that using coconut oil or butter leaves in your food (although I have personally never been able to taste it myself, but maybe I am just weird!), but the rich flavour of peanut butter and carob help to mask this taste beautifully, so you are left with a really intense peanut butter flavour; no slight hint of peanut butter here!
I topped it with carob because as you know if you have read my blog before, I have recently discovered how miraculous this powdered fruit is, and I am trying to work it into my diet in any way I can. It aids digestion, has antiallergic, antiviral, antiseptic and antioxidant properties (and many more amazing things that start with anti no doubt!), so it really is good to try and use this stuff in place of cacao where possible.
Did I mention that you can whip a batch of this up in next to no time at all?! To make traditional fudge you have to faff around with sugar thermometers, saucepans and stoves (which is always a recipe for disaster in my kitchen!), but for this fudge you simply melt the coconut oil and butter, stir in the other ingredients and pop it in the fridge to set. Simple, delicious and full of ingredients with fabulous health benefits. If you don’t like peanut butter, you could substitute another nut butter like almond or cashew instead, which would be equally scrumptious.
I hope you enjoy this recipe, and if you enjoyed this recipe, feel free to subscribe so I can send delicious treats like this straight to your inbox!
- 9 large Tbsp liquid coconut butter
- 3 Tbsp liquid coconut oil
- 8 Tbsp peanut butter
- 3 Tbsp maple syrup
- 2.5 Tbsp lucuma powder
- 2 tsp vanilla bean paste
- 2 Tbsp liquid coconut butter
- 1 large Tbsp liquid coconut oil
- 3 Tbsp maple syrup
- 2 Tbsp carob powder
- Melt the coconut oil and coconut butter in a bowl. I do this over a pan of hot water on the stove, ensuring it does not get hotter than 40°.
- Remove the bowl and stir in the other ingredients.
- Line a dish (mine was 17x15cm, and 4.8cm deep) with greaseproof paper and pour the fudge into the dish.
- Place in the freezer to harden whilst you make the carob layer.
- Melt the coconut oil and butter, and stir in the other ingredients. It may look quite gloopy and sticky compared to the fudge layer, but just add a bit more maple syrup until it gets (slightly) smoother and silkier.
- Pour the carob fudge on top of the peanut butter fudge and place in the freezer to harden for 30 mins before serving.
- Remove from the freezer and cut the fudge into squares, I got approx. 24 squares of fudge using a dish that was 17x15cm, and 4.8cm deep.
If you want to know more about the ingredients used in this recipe, please visit my ‘Raw Pantry’ page!