We are serious dark chocolate junkies. We adapted this recipe from Café Gratitude and it was 10,000 times better than any high end chocolate bar we have ever experienced. If you haven’t gone RAW with chocolate, try this recipe. Note, this is very dark and very rich, and LOADED with happy thoughts!
1 cup gently melted cacao butter (see note)
1 1/4 cups cacao powder
1/2 cup light agave syrup
1/2 cup raw almond butter
1/2 cup cacao nibs (optional, see note)
1 1/4 tsp. sea salt
1 tsp. vanilla extract
Makes 25 Fudge Squares
Add the slightly warm cacao butter to a medium bowl with remaining ingredients. Whisk until thoroughly combined. Transfer mixture to a baking sheet or pyrex dish (8×8x2 is ideal), lined with heavy wax paper (which will keep it from sticking to the pan and creating an unruly mess). Smooth with an off-set spatula to achieve a level surface area. Garnish if you desire. Set in fridge or freezer until the fudge becomes firm, about 20 minutes. Remove the fudge from fridge or freezer and transfer onto a cutting board, cut into the shape and size you so choose.
Note: We love the crunchy texture of the whole cacao nibs, but if you prefer a smooth texture, no need to add them.
Garnish ideas: Sometimes we sprinkle the fudge with goji berries, dried tart cherries, coarse sea salt, and/or unsweetened coconut for variation.