This raw almond butter fudge isn’t your traditional fudge recipe. Unlike traditional fudge made with heavy cream, refined sugar, and butter, this fudge isn’t cooked and is made only from pure raw ingredients. However, it’s so decadent that it’s hard to believe that it’s raw.
The consistency is rich, creamy, and will melt in your mouth. So what are tricks for making the perfect raw fudge?
Tips for Making the Best Raw Almond Butter Fudge
Medjool dates – Medjool dates are the best sweetener for this raw almond butter fudge. Their sticky texture makes them excellent for binding ingredients together and thickening the fudge mixture. Use the freshest and softest Medjool dates you can find to achieve the creamiest caramel-like consistency. Dates that are dry and hard require soaking in warm water first, which takes away from their flavor. Also, don’t experiment with liquid sweeteners, such as maple syrup or honey, because their consistency just doesn’t work in this recipe.
Cacao butter – many raw fudge recipes call for coconut oil to smooth out the fudge and bring all the ingredients together. The problem with coconut oil is that it melts quickly at a room temperature. So you have to store the fudge in the fridge or the freezer. This might be a problem if you plan on taking the raw fudge to a party because it will melt in everyone’s hands. Cacao butter, on the other hand, remains solid at a room temperature and helps the fudge to firm up. The melting point of cacao butter is 95 °F/35 °C whereas the melting point of coconut oil is 76 °F/24 °C.
Almond butter – feel free to use any nut butter you like. Peanut butter, for instance, would be phenomenal in this recipe! However, I don’t trust myself around peanut butter. One spoonful always starts a domino effect of multiple spoonfuls. I definitely think there’s such a thing as peanut butter addiction so I try to stay away from it (at least for now). Oh how I wish I had better luck with portion control!
Add-ins – feel free to add in cacao nibs, chopped nuts, coconut flakes, or even some dried berries. There are a lot of different ways you can make this fudge.
Caramelize the dates first – dates are often called a nature’s candy because of their high sugar content. Well, you can take the sweetness to yet another level when you caramelize the dates in a saucepan first. Caramelizing the dates also softens them a bit and further increases their binding properties.
Use a powerful food processor – I can’t imagine my lifestyle without a powerful food processor. It’s a major investment, I know. But it’s one of the kitchen appliances I consider a kitchen staple. What other machine can make soft serve out of frozen bananas, grind grains into flour, transform nuts into nut butters, slice root vegetables for chips, grate carrots for a slaw, blend perfect pesto, turn chickpeas into hummus, and magically transform dates into truffles?
Keep this fudge on hand when you need a healthier dessert throughout the week. It also makes a great carefree dessert for hosting. And as always, don’t forget to leave a comment if you try this recipe. I would love to know if you end up making it.
Tools You’ll Need
1. Food Processor (Breville Sous Chef) | 2. Cookware Set (Calphalon, Stainless Steel) | 3. Baking Dish (3 Quart & 2 Quart, Pyrex, Glass) | 4. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) | 5. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 6. Knife Set (6 Pieces, Utopia, Stainless Steel)
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