Cocoa Nib Fudge, Fruit-Sweetened

Tom and I have a quick liquid breakfast that usually includes a cup of this bittersweet, fudgey stuff, blended with boiling water, hot chocolate style. I like to add a scoop of favorite supplements (like this collagen/turmeric blend). Oh, and a raw egg, which gets the drink slightly thick and frothy. Yum!

You can use your fat of choice, but I use mostly pastured butter in mine, since we also take a shot of cod liver oil every morning, and the butter works synergistically with it for better nutrition.

Cocoa nibs blended with dates, raisins, butter, coconut oilPerfect for a snack too–this is pretty much a guilt-free health food in my book. It’s like a cheaper version of those pricey, fancy artisan chocolate bars! I add a chunk of this to hot water in the blender, to make a delicious, bittersweet hot cocoa. (Add honey if necessary.)

Makes a bit over a 1-pound loaf

INGREDIENTS

  • 3/4 c. dates, pitted, chopped coarse
  • 1/2 c. raisins
  • 1/2 c. boiling water
  • 1 2/3 c. raw cacao nibs
  • 1/2 c. butter
  • 1/4 c. coconut oil
  • 1 tsp. vanilla

Soak dried fruits in boiling water overnight, or for several hours. Use: > 3/4 c. dates > 1/2 c. raisins > 1/2 c. boiling water

In iron pan (or on foil), toast cacao nibs in a 375 degree oven for about 10 minutes, until somewhat darkened and fragrant. Stir some, then turn oven off and let finish toasting for 10 more minutes more. Use: > 1 2/3 c. raw cacao nibs

Process cacao nibs in a Vitamix dry-blender (or similar appliance). Process at highest speed for 1 1/2 minutes, then add and blend until smooth: > 1/2 c. butter > 1/4 c. coconut oil > 1 tsp. vanilla

Add the soaked dried fruits to the blender, processing until mixed. (Some chunks may remain.)

Spread in parchment-lined loaf pan, then refrigerate overnight.

Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slices; will last in refrigerator for a month or two.

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