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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.