Raw Pecan Fudge

There’s nothing I love more than indulging in raw food. It’s how I started my journey to better health and where I discovered a true passion for cooking … or non-cooking I should say. Whatever the case … it’s helped spark creativity in the kitchen as I try to come up with dishes that not only I like, but that my entire family will enjoy, including my picky little preschoolers!

I used to not tell my kids exactly what’s in their food to avoid any resistance. Now, I disclose all the dirty details, like “you’re eating spirulina powder, it’s an algae from the sea!”  Or, “yep, those gummy bears are made of gelatin, gelatin comes from the connective tissue of animals! Dig right on in!” Okay … some details I actually do withhold, but I’ve found sharing information is a great way for them to start associating “healthy” food with good taste.

With this dish however, the kids need no convincing. They have devoured it from the get-go, like most raw desserts I make. From pies, to raw brownies … it’s nice knowing they get a perceived “treat” from mom, while I know they’re consuming the healthiest form of food, raw food; one that preserves all of its nutrients and natural enzymes.

This fudge is a great example of raw indulgence. It takes just 5 ingredients and all of it comes from products I buy in bulk, so I always have plenty on hand.

The quality of the ingredients also matters when you’re making a dish like this. If you can invest in some good, raw cacao powder and non-alcohol vanilla, you will have much better results and much richer flavor.

The fudge I grew up eating (that became a signature dish of mine during the holidays) was loaded with marshmallow cream, high fat chocolate chips, white refined sugar and butter. My mom knew how to make it to perfection (and still does), yet I couldn’t get past how awful and achy I felt after eating it. (Now i know why … White sugar causes inflammation, inflammation leads to aches and pains, especially in areas where you’ve had injury. It’s also so taxing on the body. Check out this powerful article delivered to my inbox yesterday:http://www.self.com/wellness/health/2015/12/this-is-exactly-what-happens-to-your-body-when-you-eat-a-ton-of-sugar/

This is a wonderful option that tastes rich and indulgent, yet it’s loaded with vitamins, minerals and natural sugars that process easily in the body. It’s so good and so good for you. It really is the perfect dish for the holidays.

You just place all the ingredients in a food processor, except the pecans, then transfer the mixture to a small pan and add in some pecans.

You can grate some chocolate on top with a chocolate bar of your choice (I used a 100% cacao bar. It’s bitter, but you can’t taste it because of the sweetness of the fudge, and it’s loaded with antioxidants). Pop the pan into the freezer and let it set up … and just like that you have … fudge!

The fudge does have a hint of coconut flavor, but the cacao powder and grade-b syrup help add chocolate flavor and richness. The pecans also give it great texture.

It’s always nice to have options … and this is one healthy alternative … worth trying!

Happy holidays!

Pecan Fudge Ingredients:

1 c. coconut oil
3/4 c. grade b maple syrup
3/4 c. raw cacao powder
1.5 tsp.non-alcohol vanilla
3/4 c. chopped pecans

Directions:

1. Place all the ingredients, but the pecans, into a food processor and blend until smooth.
2. Transfer the mixture into a small bowl, then stir in your pecans.
3. Grab a small pan lined with parchment paper or lightly coated with coconut oil, pour fudge mixture into pan.
4. Grate chocolate shavings on top.
5. Place pan into freezer and let it set up, approximately 1 hour.
6. Cut fudge into squares and serve.
~Makes 12 pieces of fudge/servings.

**Notes – Add 1 cup of pecans for a denser batch.
** You’ll want to store and serve these from the refrigerator.
**If you want to keep this vegan, use a vegan chocolate bar for the garnish, or omit it all together.