Raw Holiday Fudge

by Susan on December 23, 2010

I wanted to make a pretty fudge for my holiday dessert table. As promised this one is loaded with non-heme iron from the cacao, raisins and apricots!  Start with a base of almond butter and combine it with some cacao and agave. The addition of chopped apricots, dried cranberries, golden raisins and pecans make it a festive looking addition to your table!

A quick note: I originally tried to use raw honey instead of agave in this recipe. It was a good lesson in why agave is good alternative to other sweeteners. Because of the sweetness level of agave, you can use 1/4 to 1/3 the amount of other sweeteners. 2-3 tablespoons of agave gave me more sweetening power than 3/4 cup of honey.

There has been so many negative things written about agave but if you use an agave from a reputable company (my favorite is Xagave), you can trust that you are getting an organic, raw product, made from the juice of the agave cactus, by using enzymes and a slow dehydration process.

Dr. Oz, Dr. Weil, and others have come out in support of agave. You can get more information here: Dr Weil on Agave, and here: Xagave.

While I am sure there are sub-standard agave products on the market, there are good ones too. It is important to do your research to find out which ones are best. While I can support Xagave, as I have spoken to them and done much research on their product, I can not speak for any other agave product. I would suggest that if you want to know how a particular company is making their agave, you contact them and ask. If they are not willing to give you the information, reconsider using it. (note: I do not receive any advertising money from Xagave, I just love the product).

Holiday Fudge

  • 1 recipe almond butter, recipe here: Almond Butter (1 1/4 cups)
  • 1/2 cup cacao powder
  • 3 tablespoons agave nectar
  • 2 tablespoons coconut oil, melted
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried golden raisins
  • 1/2 cup chopped pecans

1. Make almond butter.

2. Mix in cacao, agave nectar and coconut oil.

3. Mix in dried cranberries, apricots, raisins, and pecans.

4. Press into 8 x 8 pan and refrigerate until set. Cut into 1 inch squares.

Makes 64, 1-inch pieces.

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{ 26 comments… read them below or add one }

Stacy L December 23, 2010 at 2:52 pm

Looks amazing!!! Thank you!

Happy holidays to you and yours.

S

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dragonmamma/naomi December 23, 2010 at 5:02 pm

Is an ingredient missing from the list? Almond butter is pretty darn soft, and it seems like it would be even more liquidy with the addition of agave nectar and coconut oil. The only dry ingredient I see is the 1/2 c of cocoa. Is that enough to firm it up?

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Susan December 23, 2010 at 5:04 pm

Yes…as long as you refrigerate it, it is fine. I have even made it without the coconut oil. As you know, when coconut oil is refrigerated, it solidifies. It is not a “hard” fudge like one loaded with sugar, but it definitely sets up just fine.

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dragonmamma/naomi December 23, 2010 at 5:22 pm

On your word, I’m going to try it! It sure does look good.

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Monique December 23, 2010 at 9:45 pm

could i make this with dried cherries and omit the other fruits? it sounds good the way you have it, but dried cherries are the only thing i have on hand and i’d really love to make this for tomorrow. thanks!

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Susan December 23, 2010 at 10:28 pm

Yes…you might want to check out this recipe: http://www.rawmazing.com/recipes/dried-cherry-chocolate-truffles/

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Dianne December 23, 2010 at 9:48 pm

Presently dehydrating the mushrooms crackers. Thought I’d check in to see what is new and wow…fudge!!! Well, guess what I’m making for New Year’s eve!?!

My goal for the new New Year is to make at least one new raw food recipe per week. Eventually, I’ll have a 2 – 2 weeks rotating menu. I love how I spend less time in the kitchen with a raw food diet and the extra energy to enjoy life.

Have a Happy Christmas and again many thanks for such a superior raw food website.

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Tanya December 23, 2010 at 10:24 pm

Oh these look good! I don’t have coconut oil, so as you mentioned above….I’m going to leave it out :)

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Carol S. December 24, 2010 at 11:14 am

Can I buy the Almond Butter? I tried making some last night and was not successful – I soaked the Almonds for 4 hours, should it have been longer?

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Susan December 24, 2010 at 9:47 pm

If you soaked the almonds, you needed to make sure that they were properly dehydrated dry before you made the almond butter.

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ann December 24, 2010 at 11:15 am

The problem with agave is that it’s a processed sugar, very much like high fructose corn syrup. And it’s not raw! But I’ll try the recipe with honey, thanks!

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Susan December 24, 2010 at 9:52 pm

I do not agree that all agave is like high fructose corn syrup. There are major differences.

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Barbara December 24, 2010 at 2:38 pm

WOW again – this is absolutely wonderful, delicious and easy to make. I will be taking the cranberry torte and fudge for holiday “bring a dish”. Are you planning to host a new year cleanse or fast? Count me in if you do after all these wonderful desserts.

Happy Holiday

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Chris December 24, 2010 at 5:55 pm

Yes, Xagave is an excellent product! I buy it in the gallon size! Thanks for this recipe, Susan, it looks FABULOUS! MERRY CHRISTMAS!!!

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Raowdie December 24, 2010 at 11:49 pm

You can get organic blue raw agave, my understanding is that is as close to raw as you can get. and it is not like high fructose corn syrup. It is a low glycemic index sugar at 15-19. You wouldn’t see diabetics during a low reaching for a bottle of high fructose corn syrup(89 -95), but agave or honey would fit the bill. Lovely recipe and photo, going shopping tomorrow me thinks!

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Nicola December 25, 2010 at 5:07 am

Susan I just wanted to let you know that I made my family a raw vegan feast for lunch here today in New Zealand – like nothing they have ever had before! Even my 94 year old grandfather (ex dairy farmer) tucked in, and a close family friend who hates vegetables came back for seconds! The menu included tacos, falafel, salad, guacamole, macadamia hummus, your famous hazelnut chocolate mousse, truffles, whipped coconut cream, eggless nog, and a boysenberry cheesecake. They all kept asking what was in it, and couldn’t believe that it wasn’t sugar or dairy or wheat! I also took the cheesecake to my 12 step meeting tonight and they loved it too! Thank you so much for all your raw inspiration and encouragement. I am following the Body Ecology diet at the moment to get myself rebalanced, but looking forward to getting back to higher percentages of raw. Have a fantastic Christmas, love Nicola

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diane December 25, 2010 at 11:56 am

Yum! Raw fudge is one thing that usually goes well for me, but last night I tried my typically successful version (basically equal parts almonds taken all the way to the butter stage – as I learned here, coconut butter with a little coc. oil, cacao powder and agave, plus some vanilla, cinnamon, etc. I only had about 1/4 the agave I needed on hand, so I made up the difference with my husband’s raw honey, and somewhere in the blending process, the oils split from the solids. I have seen the enzymes in raw honey do similar things in other dishes, so I’m wondering if that was the fatal flaw. I ended up with a soup of oil that squished up from the rest of it – lol!

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Nae76 December 25, 2010 at 5:48 pm

These were THE best treats I have made in….well…at least a month. ;o)
SOOOOOOOOO YUMMY!! You did a great job! Thanks so much for posting! Merry Holidays!!

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Laura December 26, 2010 at 8:27 pm

Susan,
Can you please add a “print” button on your recipes?

Thank you.

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Susan December 26, 2010 at 8:50 pm

I will be releasing the Rawmazing Collection in print soon.

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jenica December 31, 2010 at 4:04 pm

I am in mexico for the holidays & was thrilled when a friend sent me this recipe. I used maple syrup intead of the agave since I can’t find that here. But WOW, I am loving this & sure our guests tonight will also.Thanks for the great treat!!!

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Elaine December 5, 2011 at 1:22 pm

Hi there,
I know this post was done a year ago… but I’m wondering… say I made this recipe to ship in a care package. Will it be okay unrefrigerated?

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Susan December 5, 2011 at 2:16 pm

I am not sure this would be the best recipe for shipping. It would not do well if it got too warm.

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Angel December 20, 2011 at 3:18 am

i just made these but as my food processor was $20 from walmart (waiting for my 12 cup kitchen aid arrival from ebay) the almond butter was not completely “butter” yet… i formed them into balls and they are soooo devine!!! i cant wait to share with all my vegan and non- vegan friends. Better yet, i cant wait to try more of your recipes :) thanx and Merry (healthier) Christmas xo

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Alice January 5, 2012 at 8:49 pm

Thanks Susan for this recipe and Happy New Year. i agree 100% with you on agave. I did precisely the same thing. With all the disturbing talk about agave I emailed the company directly and asked them what temperatures they prepared their agave. It turns out they make 2 kinds, one is NOT raw but the other is and I’ve been using it ever since. This is Blue Agave Syrup.

Well, I guess I’ll gather the ingredients to try this recipe. Looks fantastic!!

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ben January 7, 2012 at 12:57 am

Hi Susan,
If I were to buy almond butter, how much shall I add to this receipe?

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