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.
Notes
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.
Shubha says:
What a small “web world” it is these days! I saw your comment on “One Hot Stove” blog. You mentioned Raw carob-walnut-coconut fudge and that it was on your blog. One google search and voila! I was on your blog site. I make Walnut barfi which is a hit with family and friends. Ground raw walnuts, sugar, water to make syrup. For Vegans, I omit milk powder and it tastes delish ( if I may say so myself). No oil or refrigeration needed and sets in two minutes if the syrup consistency is right.
Liked your blog, good work, keep it up.
Warm regards – Shubha from Sydney
August 21, 2013 — 10:07 pm
Lakshmi says:
Thanks for visiting, Shubha!
August 22, 2013 — 9:50 am
Nupur says:
Oh my, now this looks incredible!
August 23, 2013 — 9:48 am
Lakshmi says:
So simple too! I was mighty impressed… Planning to make another batch today.
August 23, 2013 — 10:08 am