Double Layer Raw Chocolate Fudge


For the base layer:

  • 1 ½ cups raw cashews
  • ½ cup raw almonds
  • 2 cups unsweetened shredded coconut
  • 10 large medjool dates, pitted
  • 1 cup raw cacao powder
  • ½ cup maple syrup
  • pinch of sea salt

For the ganache:

  • ½ cup maple syrup
  • ¼ cup coconut oil
  • ½ cup raw cacao powder
  • pinch of sea salt
  • ¼ cup raw cacao nibs
  • ¼ cup unsweetened shredded coconut


  1. Place the cashews and almonds in a food processor and process until finely ground. Add the coconut and process until well combined and fine in texture. Add the dates and process until a soft paste forms. Add the cacao powder and process again. Add the maple syrup and a pinch of salt and process until a creamy texture is achieved.
  2. Press mixture firmly into a parchment lined pan and place in the fridge.
  3. For the ganache topping, combine the maple syrup and coconut oil in the food processor and mix well. Add the cacao powder and pinch of salt and process until creamy. Pour over the fudge base. Sprinkle cacao nibs and coconut on top and refrigerate until firm.
  4. Cut into squares and serve cold. Store in the fridge.

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