Milk chocolate fudge made from cacao, and healthy raw vegan alternatives to milk, sugar, and butter.
The main difference between this fudge and traditional fudge, it’s not cooked and is made from pure cold-pressed cacao liquor instead of semi-sweet chocolate chips. It is also made in the same dish the entire time to avoid cleanup, now that’s my kind of recipe.
Chocolate can be extremely nutritious, however once it’s cooked it loses most of it’s nutritive value. Cacao liquor aka paste, is never heated above 115 degrees; which is what we call raw, and it retains all the benefits of raw chocolate.
The One Dish Fudge Technique
All you have to do is combine the ingredients in a 6×4″ or similar sized glass dish, dehydrate at 145 degrees for about 10 minutes, and then turn down the heat to 115 degrees F until it is melted and velvety smooth. This takes about 30 minutes.
Lastly stick it in the freezer, and let it firm up for about 30 minutes. Or if you have time, just put it in refrigerator for a few hours, and leave it stored in there.
If you don’t have a dehydrator, you can use the oven at it’s lowest temperature, with the door pretty open, you don’t want to cook the chocolate, just melt it.
Of course you could always use the good old fashion stovetop with a sauce pan, and then transfer into the dish. Just make sure you keep the heat on low, and keep a close eye.
Where to Find Cold Pressed Cacao Liquor?
I was able to score some at my local heath market, but you can also buy cacao liquor online. Depending on what source you buy from, shapes can vary. Sometimes you’ll get a big block, other times chunks, and in my case they were in caps.
Ingredient Flavors and Substitutions
The cacao is so rich you’ll barely, if at all, taste coconut flavor, it still tastes like sweetened milk chocolate fudge. The coconut ingredients are substitutable, I’m not a big fan of coconut flavored chocolate, however I’ve found using coconut milk, sugar, and oil doesn’t leave a coconut taste, and it works the best because it solidifies.
You can substitute the coconut milk with another type of non-dairy milk. You may yield slightly different flavors, but that might not be a bad thing. Like hazelnut milk I bet would be incredible!
If you want it to taste like coconut, I recommend putting in shredded coconut.
I use coconut sugar and syrup because it gives a beautiful deep sweet and it still has nutrients. Coconut sugar and coconut nectar do not taste like coconut because it is the sap from the tree. Coconut sugar tastes and looks similar to brown sugar, and coconut syrup tastes and looks like extra thick maple syrup.
Maple syrup, honey, or brown rice syrup are also good alternatives, you may not even need a grain sugar, I encourage you to try but don’t change the ratios too much or you’ll end up with a mess.
I always feel I should leave a side note, excess sugar, no matter what kind, is never healthy.
Good news is, if you mess up the first time, you can remelt the chocolate and try again.
- If you end up with a grainy fudge, remelt, and add either vanilla extract or cream of tart tar which doesn’t allow the sugars to recrystallize.
- If your chocolate is too hard add more coconut milk and/or coconut oil.
- If your chocolate is too bitter, try adding a sprinkle more of salt, if that doesn’t work add a bit more sweetener.
- Don’t be afraid to taste test, best bet is to follow the recipe exactly the first time, then try substituting. Unless of course you are allergic to coconut, in that case comment below and I’ll help you figure it out 🙂
- 2 cups cacao liquor/paste
- 1 cup coconut milk
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 1/4 cup coconut nectar
- 1 tsp sea salt
- 1 tsp vanilla extract
- Put all the ingredients in a 6"x4" glass dish.
- Dehydrate at 165 degrees F for 10 minutes. Turn down to 115 degrees and dehydrate until melted. Should take about 30 minutes or so.
- Stir it all together and put in the freezer for about 30 minutes or until solid, or put directly in the fridge for a couple of hours.
- You could use an oven at it's lowest temperature, with the door open. Times vary, keep a close eye.
- Store in the fridge.
- Fudge starts to melt around 78 degrees.