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Chilled Chocolated Fudge with Organic Walnuts


What could be more Valentines-ish than home made chcolate for the loved ones in your life? Never made any raw chocolate dishes before? Have no fear! Chef Jana Adjani, from GreenChefs.TV, is here to save the day.

Chilled Chocolated Fudge with Organic Walnuts  - Makes 8 Servings
by Chef Jana Adjani

This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don't like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.

Chocolate Fudge Ingredients

  • 1/3-1/2 Cup Raw Cocoa Beans (to taste)
  • 1 Cup Raw Almond Butter
  • 4 Tablespoons Virgin Coconut Butter
  • 1/4-1/2 Cup Agave Syrup (to taste)
  • 1 teaspoon Vanilla Extract or Vanilla Seeds
  • 1/4 teaspoon (Optional)Sea Salt

Optional Ingredients

  • 1/2 Cup Walnuts
  • 1/3 Cup Dried Coconut


To Start, In either a powerful blender or food processor, blend the cocoa beans until it becomes a soft fine powder.

Usually about 1-2 minutes. Then add to the blender the rest of the ingredients. Blend until it is well mixed like a thick cake batter.

Then pour the batter into a square cake pan (preferably glass). At this point you may wish to stir in additions to it like walnuts, dried fruits like cherries or mangos or dried coconut. Then cover it and put it in the freazer for about an hour to set.

Remove it from the freezer making sure it has been in long enough to become firm and hard. Cut it up into squares or any shape you wish. Transfer the pieces to a serving plate. They are now ready to indulge.

You can keep the plate in the freezer or the fridge depending on how hard you like it. I usually keep in the fridge. But it does need to stay cool or it will melt very quickly. Within about 20 minutes at room tempurture.

You could also use carob powder instead of the cocoa, but I haven't tried it. I like cocoa way better. You would need less sweetner though with carob because it is not bitter like cocoa is.

This recipe can also be adapted using less expensive ingredients like regular cocoa powder.



color me impressed! I've nibbled on cocoa nibs before but never thought about pulverizing them into a powder for culinary experimenting.

I have a feeling these would be stellar with pomegranate juice too...

ps your comment preview button is wanky- it takes me to a page with your archives and a calendar on top with the comment all the way at the bottom.


This is the World's Best Raw Fudge....Thank You Jana for sharing....most appreciated!



This fudge is really tasty! I loved the nuts and coconut in it.

Question: How much cacao powder should you use in place of the cacao beans?

I did have a problem mixing it in my Vita-Mix blender, using 1/2 cup cacao powder (maybe should have used less). I had barely started blending when it become so thick, (more than a thick cake batter), that it overheated the blender, separating the thick batter and a liquid that had formed (maybe the coconut butter that had melted and the agave nectar?)

Question: Is there some secret to mixing this? I tried everything I could think of: mixing by hand with a heavy wooden spoon, low-heating on a stovetop, etc. but finally ended up smooshing it into an 8x8-inch pan the best I could, since the liquid refused to blend in. It left the fudge a little greasy, especially where the coconut butter congealed in spots when refrigerated. But it still tasted great.

I'm open to any mixing suggestions, as I liked the flavor. I'll make sure I blend the agave nectar and cacao powder first and separately next time before adding the almond butter, but there must be a trick to mixing it without overheating your appliances.



I made this fudge and it was soo yummy!! I didn't make enough.
so much better than the conventional sugary fudge. No tummy ache afterwards!! i can't wait to make it and take to a party!!


I have just started to eat raw cocao and found this blog post to be very good because
it explains the benefits of eating raw cocao beans


I have just started to eat raw cocao and found this blog post to be very good because
it explains the benefits of eating raw cocao beans


I used my coffee grinder for the cacao nibs. Worked really well... DELICIOUS!!! I had to stop myself from eating all the batter before freezing them. =)

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