Here’s a filling fudge that’s not too sweet. It’s mostly raw, involves no real cooking, and provides a delicious way to eat coconut oil and raw cacao powder. Be sure to find cashews that are not oiled and salted–you may need to go to the c0-0p or health food store. The egg yolk acts as an emulsifier and is not detectable in the final product, so I don’t recommend leaving it out. Besides, it boosts the nutritional value of the fudge. You could substitute coconut oil for the ghee but then you would miss the buttery flavor.
Fudge base:
2 cups roasted cashews (unsalted and without oil)
2 cups shredded coconut
1/2 cup raw cacao powder
1/2 cup honey
2 tsp. vanilla extract
pinch of salt
Fudge icing:
1/2 cup honey or maple syrup
1/2 cup raw cacao powder
2 Tbsp. coconut oil, warm enough to melt
2 Tbsp. ghee, melted
1 egg yolk (only use the best quality egg from a pasture-raised chicken)
1 tsp. vanilla extract
pinch sea salt
Make the fudge base first. Blend the coconut in a blender or food processor until finely ground. Process the cashews separately until finely ground. Mix the two in the food processor and process until well mixed together. Add the cocoa powder, salt, and honey. Process until well mixed and forms a ball. Press evenly (easiest with your hands) into a pyrex baking dish that is lined with waxed paper (8 inch square works well). Cover and refrigerate while you make the icing.
In the food processor (don’t bother washing it after making the base), process the honey, cocao powder, egg yolk, salt, and vanilla. Pour in the melted ghee and coconut oil while processing. Once mixed well pour over the fudge base and spread evenly with a spatula. Refrigerate until icing is set and firm. Cut with a knife or pizza cutter. Lift out squares and keep refrigerated.
