Some desserts are destined for greatness. Take this one, for instance.
“The rich notes of coconut oil combine with the mild sharpness of carob to create a creamy and delicious raw fudge that is punctuated by little bites of walnut, the faintest whiff of vanilla and a smidgen of sea salt.”
I suppose that is how a seasoned food blogger would describe this dessert. Am I a seasoned food blogger? Not really. So I am simply going to say that this is a delightful little piece of sweet heaven. The taste is so memorable that I was reminded of it throughout my morning yoga and meditation. It lingered on in my mind, my taste buds, my nose… 🙂
Did I also mention that it is gluten-free, raw and vegan?
This excellent recipe came to be via AllGoneVegan. Oops, I made a slight change. I used carob powder in place of raw cacao and I am glad to say that the fudge does not suffer from the substitution, not even a little. I love it. In fact, it makes me doubly happy that I can avoid that hefty dose of caffeine.
- The fudge set in an hour or so. The coconut oil in the recipe is what makes it firm, I think.
- After a couple of hours, I took the block of fudge out of the freezer, cut it into bite-sized pieces and put them in a plastic container. Back it went to the freezer and that’s where I stored it.
- The coconut oil grants the fudge firmness but when you bite into a piece, it dissolves into a rich creaminess… Full marks for texture!
- I think I’ll make this again and again… All my friends loved it unreservedly. I might add in a few raisins next time.
- The flavor of coconut oil isn’t intense but it is unmistakeable.