Raw Walnut Fudge
Description
This recipe by Betty Rawker It can be made 2 ways: with walnut pulp flour leftover from making nut milk, or with whole, raw walnut halves. The flour version will turn out lighter, the whole walnut version will be denser and more chewy. Both are delicious! EnjoyIngredients
Choose either or:1/2 to 1 cup (approx.) Walnut Pulp (left over from making 1 batch walnut milk)*
OR 1 cup raw Walnut halves
The following ingredients stay the same:
1/2 cup raw cacao powder
1/2 cup softened/melted Expeller Pressed coconut oil
1/2 cup maple syrup
2 teaspoons vanilla
2 pinches sea salt
Optional: 1 Tablespoon cold pressed walnut oil, pumpkin seed oil, or virgin oil of your choosing (depending on what extra flavor you want to impart while adding a little extra richness)
GARNISH: 3/4 cup rough chopped raw walnuts
Methods/steps
1) If you use left over walnut pulp, you can follow the full directions here for making a fresh quart of walnut milk. (Basically soak the walnuts for 2 hours, rinse well, blend with 4 cups water, strain through a nut milk bag, and save left over walnut “pulp” fiber for making this fudge!)
2) Blend walnut pulp OR 1 cup raw walnut halves, cacao powder, softened coconut oil, maple syrup, vanilla, sea salt and walnut oil together in a food processor (basically everything except 3/4 cup walnuts used for the garnish).
3) Line a small square dish. I used a tupperwear container that was 4”x5” LINED with a parchment paper or saran wrap.
4) Pour & scoop fudge batter into square dish.
5) Top with chopped walnuts, pushing some in as you go, and add a finishing layer.
6) Freeze for an hour or more.
7) Chop into squares, ENJOY! Best stored in the freezer.
2) Blend walnut pulp OR 1 cup raw walnut halves, cacao powder, softened coconut oil, maple syrup, vanilla, sea salt and walnut oil together in a food processor (basically everything except 3/4 cup walnuts used for the garnish).
3) Line a small square dish. I used a tupperwear container that was 4”x5” LINED with a parchment paper or saran wrap.
4) Pour & scoop fudge batter into square dish.
5) Top with chopped walnuts, pushing some in as you go, and add a finishing layer.
6) Freeze for an hour or more.
7) Chop into squares, ENJOY! Best stored in the freezer.
Additional Tips
*NOTE: Depending on how long you soak your walnuts before making a batch of milk, will determine how much left over “pulp” you have left. If you don’t soak them first, you will have more pulp leftover than if you soak them for a few hours. As soaking them helps to break down the nut, as well as remove any bitterness from the tannins. It’s totally up to you!!
**NOTE: You can use raw virgin coconut oil, OR if you are sharing this raw super fudge with someone who does not care for coconut flavors, you can use expeller pressed coconut oil which is virtually tasteless. Just make sure to use a brand like this one that does not use solvents in the extraction process.
**NOTE: You can use raw virgin coconut oil, OR if you are sharing this raw super fudge with someone who does not care for coconut flavors, you can use expeller pressed coconut oil which is virtually tasteless. Just make sure to use a brand like this one that does not use solvents in the extraction process.
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