If the whole idea of buying bulk cacao nibs online on Amazon blows your mind, then stick to this Easiest Healthy Fudge recipe I made for my mum- it just uses regular ole’ cocoa powder, found at most any store…
I’ve had my challenges working with raw cacao nibs, trying to get them pureed into a smooth paste. If you want your nibs raw and chunky, make this Coconut Bark recipe. But if you aren’t a raw foods activist, and you’re in the mood for a smooth, melt-in-your-mouth fudge-like delight, fine enough to satisfy your inner chocolate lover, try the following recipe! Well, especially if you’re into getting nibs. (I prefer to buy these Certified Organic Raw Cacao Nibs, 5-pound bag, since I can toast them as needed; invariably fresher than other forms of chocolate, and the best price I’ve found.)
- 3 c. raw cacao nibs
- 1 c. melted coconut oil
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 c. dates, halved (Medjool are a favorite)
- 2 1/4 c. macadamias, roasted, unsalted (one 8-oz. package)
- Optional: 1/2 c. raisins (if you prefer a sweeter mix)
1. Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > 3 c. raw cacao nibs
2. Process toasted cacao nibs until quite smooth, in two separate batches, using a VitaMix-style blender. (Too much at a time won’t process well.) Set aside first batch in big mixing bowl. To second batch of processed nibs, add and process to mix: > 1 c. melted coconut oil > 1/4 tsp. salt > 1 tsp. vanilla
3. Add to big mixing bowl of processed nibs: > 2 c. dates, halved > 2 1/4 c. macadamias (1 8-oz. package roasted, unsalted) > Optional: 1/2 c. raisins (for extra sweetness)
4. Spread in loaf pan, then refrigerate overnight.
5. Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slices; wrap each slice individually for longer storage; will last in refrigerator for a month or two.