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desserts-baking

Raw Cacao Nib Fudge

An indulgent healthy treat. Makes enough for the whole gang!

15 25
Raw Cacao Nib Fudge | DonalSkehan.com, An indulgent healthy treat. Makes enough for the whole gang!

desserts-baking

Raw Cacao Nib Fudge

An indulgent healthy treat. Makes enough for the whole gang!

Saturday, January 24, 2015
US / METRIC

3 tbsp extra virgin coconut oil

1 mug light tahini (or 340g jar)

1/2 cup date syrup

pinch of sea salt flakes

2 tbsp carob powder

2 tsp vanilla extract

3 tbsp raw cacao nibs

 

3 tbsp extra virgin coconut oil

1 mug light tahini

1/2 cup date syrup

pinch of sea salt flakes

2 tbsp carob powder

2 tsp vanilla extract

3 tbsp raw cacao nibs

Medium saucepan

Small rectangular container (lunchbox)

 

15 mins + freezing time
Serves 25

Apparently women think about chocolate more than men. Some scientists think this is because eating cocoa helps release a calvary of dopamine in the female brain, the same substance release during orgasm. It’s even been suggested that when women eat raw chocolate, it effects activity in the cerebral hemisphere responsible for regulating sexual desire. Only one way to find out… Try this tasty raw cocoa nib fudge recipe! (Recipe taken from Susan Jane White’s The Extra Virgin Kitchen available on Amazon.)

 

Melt the date syrup and coconut oil together over a low heat. Add the remaining ingredients, mushing with a fork. Ensure the oil is well mixed. Taste and adjust with vanilla or sweetener. Work quickly, as the oil will begin to separate from the other ingredients as soon as it starts cooling. It needs a warm environment.
Line a small rectangular container (a little lunchbox perhaps?) with cling film so that it comes out over the sides. Transfer your gorgeous gooey gloss into a lined container and tickle with more cocoa nibs (if you have any left). Transfer to the freezer for 4 hours before indulging. Store it there too as it melts quite quickly at room temperature.
15 mins + freezing time
Serves 25

Ingredients
US / METRIC

3 tbsp extra virgin coconut oil

1 mug light tahini (or 340g jar)

1/2 cup date syrup

pinch of sea salt flakes

2 tbsp carob powder

2 tsp vanilla extract

3 tbsp raw cacao nibs

 

3 tbsp extra virgin coconut oil

1 mug light tahini

1/2 cup date syrup

pinch of sea salt flakes

2 tbsp carob powder

2 tsp vanilla extract

3 tbsp raw cacao nibs

You'll Need

Medium saucepan

Small rectangular container (lunchbox)

 

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  • Sophia

    Donal! Another fabulous recipe I want to try because I love chocolate, but hate the guilt when I have to eat it mixed with non-nutritious ingredients– such as white sugar!

    Did think you mean…”add the remaining ingredients”?

  • Sallwa Ahmed

    Can you substitute the date syrup with sugar cane honey or regular honey? Great recipe for my dad that doesn’t eat white sugar but enjoys something sweet with his tea 😉

  • Tamar

    Should these be kept in the freezer, or can they be kept in the fridge?
    Just made them and they are absolutely divine!
    Thanks for the recipe Donal and Susan Jane.

    • SJ says to keep them in the freezer so I do what I am told!

      • Tamar

        Thanks for taking the time to reply Donal!

  • I know it sounds mad but trust me, it is absolutely delicious!

  • Sav

    Didn’t have any date syrup so i just used medjool dates by heating with the oil and mashing with a fork until a paste formed. Also added a scoop or two of chocolate protein powder. They turned out wonderfully!

  • Vilgot

    I’m going to try this recipe right now, they look wonderful! I did not manage to find carob though, so I will pour in some cocoa as substitute! :)

  • Vilgot

    And so I’m back, done with this fudge, and let me tell you: that is some heavenly snack. I would recommend this to anyone with a pulse!