Ooooooohhhhhmmmgosh. Creamy. Rich. Melt in your mouth goodness. This has got to be one of my most favorite chocolate recipes I have created so far. And I make ALOT of chocolate creations. It is no secret I love chocolate, and I absolutely LOVE fudge. It is actually because of my utter love for chocolate and most things sweet that I started making my own desserts and treats. There is no way I would be able to maintain the level of health I believe to be necessary to live the life I want, if I were to indulge in the commercial sugar laden, often dairy filled, sometimes chemically induced sweets I find at the store, every time a craving hit me. Instead I use all natural, organic, mostly raw ingredients to provide not only the highest level of nutrients to my body but also to provide the most flavorful indulgences. The only bad thing about using such wholesome ingredients in my recipes is that I don’t usually feel too bad if I eat way too many. And let’s face it, too much of a good thing, well eventually does become too much. Anyways, right now is not the time to talk about how to slow down eating such amazing delicious goodness, right now is the time to share one of the fastest ways to get your sweet fix while still loving your body. Given you don’t eat the whole batch at once, and every day. But you might have to try doing that at least once. Just to try.
- 6-8 soft medjool dates
- 1/4 cup raw cacao powder
- 1/4 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup coconut butter
- 1 large ripe banana (if you are not a fan of banana you could omit this, but the texture will be somewhat affected)
- dash of salt
- melt the coconut butter and oil together, either in a double boiler, or in a pot on the stove. If doing this last method, heat the pot first, put your coconut products in it and leave the flame on low for maybe a minute and turn off and stir to get the oils melted. You do not want to cook them, just melts them and having them in a hot pot will be enough.
- put everything in a food processor and blend until nice and smooth and rich
- poor in a 8X8 dish, lined with parchment paper
- set in the fridge for 30 minutes or in the freezer for 10
- cut in small squares and keep in the fridge
Need I say more? Fudgey, chocolatey goodness. Yet again. These little disks are rich and creamy and make me so happy.
Being a chocoholic is slightly dangerous. I never run out of ideas on things to create, and I have a much too willing husband to motivate me in creating more. He loves chocolate almost as much as I do. I say almost because if he craves chocolate and there isn’t any around, he forgets about it. If I crave chocolate and there isn’t any around, well I make it.
I used mini muffin tins here, because, why not? But you could use anything you have on hand. I recently made a batch of chocolate in my ice cube trays. You do not need fancy little chocolate molds, although they are cute looking.
- 3/4 cup shaved raw cacao butter (I used a sharp knife and thinly shaved the cacao)
- 1/2 cup raw coconut butter
- 1/2 cup hazelnut butter
- 1 cup raw cacao powder
- 1/3 cup raw agave
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp salt
- 3/4 cup dried fruit (I mixed goji berries, mulberries and dates)
- in a double boiler (Or a glass bowl over some steaming water) melt the cacao butter
- once melted turn off the heat and add the coconut butter and mix until melted and creamy looking
- transfer everything but the fruit to your blender and blend until well combined
- pour in a bowl and fold in the dried fruit
- lightly grease your mold with coconut oil
- pour mixture into your molds and put in the fridge to set at least 30 minutes or freezer to speed up the process
- store in the fridge.
- I have no idea how long they will last, i’ve never been able to let one sit long enough to find out….
Last night I was craving chocolate. As a chocoholic, that’s most nights for me 🙂 And as a true chocoholic I wanted my fix quickly. This pudding is SO quick if you have all the ingredients on hand. Which I did 🙂 It takes less than 8 minutes to make. Whaaa?!?!
What I love about this other than the rapidity of it, is that it completely changes consistency after letting it sit in the fridge for a couple hours(if it makes it that long). I get smooth silky pudding right off the bat, and then something more fudgey like….. It becomes thick and rich and just so yummy.
Oh and yes, in true Pamplemousse style, it is under my standards of healthy.
- 1 1/2 cups grain sweetened chocolate chips (no refined sugars) but if all you got is regular chocolate chips, it’ll work just as beautifully
- 14 oz organic silken tofu
- 3 TBS maple syrup
- dash of salt
- 2 TBS coconut oil (totally optional, I just have a tendency to add coconut oil to a lot of my food)
- 1tsp cinnamon (again, optional but my daughter LOVES cinnamon, so it goes in a lot of things as well)
- In a double boiler melt the chocolate with the maple syrup
- once all is melted turn off heat, add the coconut oil and mix until melted
- in a food processor blend the tofu with the cinnamon and salt
- add melted chocolate
- blend until well combined
- you got yourself a treat!!!
Eat immediately for a pudding, or put in the fridge for at least 30 minutes for something more dense. I sometimes use this to top muffins with an extra special treat 🙂