Recipe by Tomoko!

Salted cinnamon/vanilla fudge on the left, peppermint fudge on the right — they look the same, but taste so different!

RAW ORGANIC FUDGE v. 2.0:

BASE (Cashew Butter)
– 4 cups organic raw whole cashews, no salt
– 1/4 cup organic extra virgin coconut oil
– 1/4 cup organic creamed coconut

Place cashews in a food processor and process for about 3 minutes minutes. Add the coconut oil and creamed coconut and continue to process until you have a nice shiny cashew butter. (You may want to add about 1/8 cup each more of coconut oil and creamed coconut if the consistency is not quite creamy and buttery.) This will make about 2 cups of cashew butter.

Divide the base into two bowls, evenly (about 1 cup cashew butter each).

Two flavors we made today (per about 1 cup cashew butter base):
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FOR PEPPERMINT FUDGE
– 1 cup organic cashew butter (recipe as above)- 1/2 cup organic cocoa powder, unsweetened
– Stevia (liquid), about 5 drops (or to taste)
– 1 tsp organic peppermint extract

In a bowl with about 1 cup cashew butter base, stir in above ingredients — a spatula works well. Spread mixture in a pan and refrigerate for 2 1/2 hours, or until hardened. Cut, serve (chilled) and enjoy.

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FOR SALTED CINAMMON/VANILLA FUDGE
– 1 cup organic cashew butter (recipe as above)
– 1/2 cup organic cocoa powder, unsweetened
– Stevia (liquid), about 5 drops (or to taste)
– 1 tsp organic vanilla extract
– 2 tsp organic cinammon
– 1/2 tsp saltIn a bowl with about 1 cup cashew butter base, stir in above ingredients — a spatula works well. Spread mixture in a pan and refrigerate for 2 1/2 hours, or until hardened. Cut, serve (chilled) and enjoy.
Tuesday’s WOD:
Skill: Kettlebell Santch
Then:
3 Rounds
400m Run
20 Push Ups
30 Sit Ups
40 Squats
Categories: Uncategorized

2 Comments

Chrissy B · January 31, 2012 at 1:30 pm

That fudge looks insanely good. I am so making that for the super bowl parties this weekend. Thanks for sharing!!!!!!!

Can’t wait for the workout tonight..looks TOUGH!

Chrissy B · January 31, 2012 at 1:56 pm

Also – I would suggest soaking the cashews 2-3 hrs in filtered water prior – it helps release the toxic enzyme inhibitors which makes it easier to digest and absorb the nutrients from it. 4 Cups Cashews – Soaked for 2-3 Hrs – Yields 5 Cups of Cashews. It makes a creamier cashew butter too.

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