These are little pots of chocolate heaven! Once broken the fudge oozes out, leaving you with the crunchy base to scoop the chocolately goodness up with. These are raw, vegan and packed with vitamins, nutrients and superfoods! You will well and truly get your chocolate fix with one of these plus all the added health benefits.
Once processed the mixture is quite crumbly, don’t be alarmed it will come together once you start pressing it into the muffin tins. I love the red specks of goji berries through it – it breaks up the chocolate colour and flavour!
A little tip – due to the crumbly mixture, press enough for one base together before placing it into the tin. This will help it to form easily.
For the tops, I pressed the remaining base mixture flat then used a circular object (same size as the base opening) and cut around it. This ensured nice circular tops.
The cacao butter makes the fudge thick and gives it that extra kick of cacao flavour. I found that the recipe made a little more than what was needed for the pots. So my sister and I enjoyed licking the remainder of the bowl just to make sure it was good enough to use before it was too late. Tough task, but it had to be done!
When placing the fudge in the pots, try not to over fill them as this will result in a little volcanic eruption over the sides.
Raw chocolate goji fudge pots
- 1/3 cup walnuts
- 1/3 cup almonds
- 1/4 cup cacao powder
- 8 fresh dates, pitted
- 1 tsp vanilla extract
- 1 TBSP goji berries, extra for topping
- Desiccated coconut for topping
- 1/3 cup cacao butter*
- 1/3 cup 100% pure maple syrup
- 1/4 cup cacao powder
- 2 fresh dates, pitted
- 1/4 tsp Himalayan Pink Crystal salt*
- 1/4 cup almond milk
- Line 4 muffin moulds with baking paper.
- In a food processor place the walnuts, almonds and cacao powder. Process until roughly chopped.
- Add the dates and vanilla extract and process until it all comes together.
- Add the goji berries and process for a further 30 seconds.
- Using 2/3 of the mix, press into the bottom and sides of lined muffin tins. Place in the freezer.
- Using the other 1/3 of the mix for the tops, press flat then cut using a circular object to the same diameter of the base top. Place these in the freezer as well.
- In a food processor, process cacao butter, maple syrup, cacao powder, dates and salt until smooth.
- Slowly add the almond milk until it forms a thicker fudge consistency.
- Take base and tops out of freezer and pour fudge into base moulds (almost to the top). Then carefully place the tops onto the pots, gently pressing together the edges.
- Take pots out of the muffin tins, flip over and decorate with goji berries and desiccated coconut. Enjoy!
- If you don’t have cacao butter, use the same quantity of coconut oil.
- You can substitute Himalayan Pink Crystal salt for regular table salt.
- You can substitute the maple syrup for honey, however it won’t be vegan.
A little word of advice, don’t eat these right before you exercise. I couldn’t resist the temptation and indulged in one before a boxing session. Let’s just say it was a really bad idea.
What is your ideal chocolate fix?