Recipe Directions
CHOCOLATE FUDGE
1. Process walnuts and almond pulp.
2. Add date paste, salt, cacao powder, vanilla, and cashew butter.
3. Roll it into a ball and let it sit in the freezer for about 1 hour.
FILLING
4. Pulse cashew nuts and macadamia nuts in the food processor. Don’t over process where it’s becomes a paste.
5. Add agave nectar and cinnamon. Pulse 2-3 times until incorporated.
ASSEMBLY
6. Take the fudge out of the refrigerator. Sprinkle carob powder on a clean working area with enough to roll the fudge out.
7. Using a rolling pin, roll out in a rectangular shape. If it gets sticky, sprinkle more carob powder.
8. Cut the edges to make it look rectangular.
9. Spread the filing evenly on top of the rolled out fudge and make sure to fill to the edges. Start rolling the fudge away from you carefully. Roll until you get to the end of the fudge sheet.
10. Cut carefully with knife and let it set in the refrigerator for another hour. Serve and enjoy!
Cheflandria's Thoughts
By Cheflandria Sometimes, it’s just plain fun to play with food and then eat it!
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Comments
Top voted
Chris S
Apr 29, 2010
This would be awesome if you replaced the filling with a thick sweetened nut cream :).
lstorz
Apr 29, 2010
This looks fantastic! Definitely on my list to try soon.
Cheflandria
Apr 29, 2010
ah, now ya talkin' that sound good and makes sense! will try that next time, thanks!
All
lstorz
Apr 29, 2010
This looks fantastic! Definitely on my list to try soon.
OceanBliss
Apr 29, 2010
You play with food very well! I usually end up making a giant mess with lopsided cakes and such. This looks amazing and I can't wait to try it out.
Cheflandria
Apr 29, 2010
nanamensah, i posted up the recipe for ya!
http://www.therawtarian.com/recipes/2732--canh-chua-vietnamese-sweet-and-sour-soup
Enjoy!
nanamensah
Apr 29, 2010
I simply can't wait to see the recipe for “Canh Chua†Vietnamese Sweet and Sour Soup from your site!!!!!
Stardust
Apr 29, 2010
This looks amazing! Gorgeous pic. :)
Chris S
Apr 29, 2010
just have to make it mini. too bad you can't find a chocolate coating for it. A raw swiss roll snack, heck yeps :).
Cheflandria
Apr 29, 2010
ah, now ya talkin' that sound good and makes sense! will try that next time, thanks!
Chris S
Apr 29, 2010
This would be awesome if you replaced the filling with a thick sweetened nut cream :).
Cheflandria
Apr 29, 2010
hi Astara, the pulp is dry. let it dry a bit on the dehydrator. I had left over pulp from making almond milk so just used it instead of almond powder so you can use almond powder too!
Astara
Apr 29, 2010
This looks pretty good. I do have a question. Is the almond pulp wet or dry?
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