Recipe Directions
1. Gently warm the butters over a bain marie (much easier to mix).
2. Thoroughly blend together by hand or in a mixer and then add in the syrup and spices.
3. If the dough if very sticky or too liquidy, you can add the dry powder.
4. Press into a mold or cake pan, or make into balls.
5. Place in fridge for dough to stiffen quickly.
6. Slice and serve, or pick and snack all day.
Noelleloveshoney's Thoughts
By noelleloveshoney I am a self-proclaimed fudgeaholic, and I used to make a cooked version that was delicious and much healthier than the packaged versions.
But I am always challenging myself, so here is a raw one.
Amazing! I have to hide it because I'm going to eat the whole batch today otherwise.
This recipe makes 2 little bear molds or probably one 8"x8" inch cake pan.
Yes, it is shaped like a teddy bear. I have a great silicone mold.
Edit: I heard that the coconut flour wasn't working so last night I came up with the perfect solution I hope-kudzu (if it's raw)!
Dissolve 1 tablespoon or more kudzu in the warmed agave syrup before adding the nut butter. If the dough is still very soft, you can sprinkle more and see if it absorbs. I hope it works!
If you combine fruit and nuts, this would be very good with raisins and even whole nut pieces.
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Comments
Top voted
tweety734
Apr 07, 2011
Strong & Raw... I am like you... I don't see the cacao in the ingredients. I think she might be replying to you where she replied "The sky is the limit" meaning just add the cacao & taste until you like it? The bear mold is so cute.
noelleloveshoney
Apr 07, 2011
Good point. I forgot about cacao butter! I can't eat chocolate so I didn't even think about that. Use it with or instead of the coconut butter-it would be heavenly I bet! And probably a bit stiffer too. I wouldn't use too much, it might be too rich.
noelleloveshoney
Apr 07, 2011
the sky's the limit. i guess use the measurements as a guide and experiment. that's how i do everything.
yum!!! cappucino flavor sounds amazing, and macadamia nut butter. wow. truly rich.
i cut the bear (sorry) into 6 good sized pieces and ate 3. wow.
i also collect fun molds and stuff. i seem to love silicone lately, because it is so perfect for simple and raw stuff, just twist and pop them out.
All
noelleloveshoney
Apr 09, 2011
I'm surprised they didn't firm up for you? What kind of nut butter did you use? I know almond butter gets very stiff when refrigerated, but sesame and others might not.If you have the cacao maybe more of it would help, and less agave.
When I made them the first time I used 1/2 cup agave and it was too sweet and I needed a bunch of other things to stiffen the dough.
In the meanwhile, so you don't have to waste you, you could stick it in the freezer. I did that yesterday and I actually had to thaw it out just to bite it. Good luck.
noelleloveshoney
Apr 07, 2011
Good point. I forgot about cacao butter! I can't eat chocolate so I didn't even think about that. Use it with or instead of the coconut butter-it would be heavenly I bet! And probably a bit stiffer too. I wouldn't use too much, it might be too rich.
tweety734
Apr 07, 2011
Strong & Raw... I am like you... I don't see the cacao in the ingredients. I think she might be replying to you where she replied "The sky is the limit" meaning just add the cacao & taste until you like it? The bear mold is so cute.
noelleloveshoney
Apr 07, 2011
the sky's the limit. i guess use the measurements as a guide and experiment. that's how i do everything.
yum!!! cappucino flavor sounds amazing, and macadamia nut butter. wow. truly rich.
i cut the bear (sorry) into 6 good sized pieces and ate 3. wow.
i also collect fun molds and stuff. i seem to love silicone lately, because it is so perfect for simple and raw stuff, just twist and pop them out.
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