Happy Holiday Baking & Un-Baking Everyone!!
This Recipe can be make with whole raw walnut pieces, or with left over walnut “pulp” from making 1 quart of fresh walnut milk. I love this raw super fudge both ways, but if I had to choose my favorite, I would say the light texture in the version made with the left over walnut pulp is my favorite! You will find the version made with the whole raw walnuts to be denser and a bit chewier, but still fabulous! I promise!
**Check out my Updated Fudge Recipe that can also be made nut free!!
Choose either or:
- 1/2 to 1 cup (approx.) Walnut Pulp (left over from making 1 batch walnut milk)*
- OR 1 cup raw Walnut pieces
The following ingredients stay the same:
- 1/2 cup raw cacao powder
- 1/2 cup softened/melted Expeller Pressed coconut oil**
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- 2 pinches sea salt
- Optional: 1 Tablespoon cold pressed walnut oil, pumpkin seed oil, or virgin oil of your choosing (depending on what extra flavor you want to impart while adding a little extra richness)
- GARNISH: 3/4 cup rough chopped raw walnuts
- If you use left over walnut pulp, you can follow the full directions here for making a fresh quart of walnut milk. (Basically soak the walnuts for 2 hours, rinse well, blend with 4 cups water, strain through a nut milk bag, and save left over walnut “pulp” fiber for making this fudge!)
- Blend walnut pulp OR 1 cup raw walnut halves, cacao powder, softened coconut oil, maple syrup, vanilla, sea salt and walnut oil together in a food processor (basically everything except 3/4 cup walnuts used for the garnish).
- Line a small square dish. I used a tupperwear container that was 4”x5” LINED with a parchment paper or saran wrap.
- Pour & scoop fudge batter into square dish.
- Top with chopped walnuts, pushing some in as you go, and add a finishing layer.
- Freeze for an hour or more.
- Chop into squares, ENJOY! Tastes amazing when chilled or right out of the freezer! (best stored in the freezer)
*NOTE: Depending on how long you soak your walnuts before making a batch of milk, will determine how much left over “pulp” you have left. If you don’t soak them first, you will have more pulp leftover than if you soak them for a few hours. As soaking them helps to break down the nut, as well as remove any bitterness from the tannins. It’s totally up to you!!
**NOTE: You can use raw virgin coconut oil, OR if you are sharing this raw super fudge with someone who does not care for coconut flavors, you can use expeller pressed coconut oil which is virtually tasteless. Just make sure to use a brand like this one that does not use solvents in the extraction process.
Pictured below is the version I made using the left over walnut pulp in the base recipe. Pictured above is the version I made using 1 cup walnuts in the base recipe. Both are divine!! But my favorite texture is the one below made with the walnut pulp.
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