About Me

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I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Saturday, March 19, 2016

Raw Fudge recipe (raw, vegan, soy and gluten-free)

Great use for leftover almond pulp! Yum!

Got leftover almond pulp from making almond milk? Try making this raw almond pulp fudge with your leftovers.

    5 min

    1 hour 5 min

    2 weeks in freezer

    6 servings 

Recipe Directions

  • 1. Place cashews alone in your food processor and process until they become small and crumbly. You are making flour out of cashews!
  • 2. Add dates to the cashews and process again until the mixture sticks together and the dates are well processed.
  • 3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your pan.)
  • 4. Dump the mixture into a brownie dish or small cake pan and press down very firmly using your clean hands.
  • 5. Throw this raw almond pulp fudge recipe into the freezer for at least one hour. This fudge should always be kept in the freezer. Slice before eating and eat right out of the freezer. They won't turn rock-hard. They will be nice and chewy. Do not refrigerate or defrost.

The Rawtarian's Thoughts

By The Rawtarian
This recipe is only for those of you who have leftover almond pulp from making almond milk in your blender. (If you do not have leftover almond pulp, then do not bother making this recipe! Make my regular raw brownie recipe instead.)
For an even more delightful fudgey dessert, ice the fudge with raw chocolate icing before freezing. (Not necessary though, still very good without the icing.)