Raw Chocolate-Almond-Craisin Fudge recipe

Hey Guys,

Well, after a rather lengthy blogging hiatus due to post-baby happenings (you can read all about Hugo’s birth story here), I’m back with more nutritional shenanigans, the most important of which is DESSERT…

…and a healthy one at that.

I’ve been trying super hard to eliminate any and all chemicaly yuckiness from my diet, but still have some fairly enormous chocolate cravings, so this recipe ticks both boxes.

Now, if you have massive self-control issues when it comes to all things chocolate (like me), you might want to reduce this recipe by half… or share share share a full recipe with many, many friends.  It is seriously SO hard not to eat the whole pan in one day.

Raw Chocolate-Almond-Craisin Fudge

Although they look brownie-sized here, they are actually cut into teensy, bite-sized pieces.

So, here you have it… raw chocolate-almond-craisin fudge:


•¾ cup coconut oil
•½ cup coconut butter (aka coconut paste)
• ½ cup cacao powder
• ½ cup maple syrup (I put an extra dash of this in)
•pinch of fine sea salt
• 1/3 cup craisins (dried cranberries) or freeze-dried raspberries
•¼ cup slivered almonds
• 2 tablespoons cacao nibs


How to make it:

•melt and mix coconut oil and coconut butter together (I did this in a glass measuring cup in the microwave)

•whisk in the cacao powder until smooth, then add the maple syrup and salt. Whisk again until completely combined

•mix in the craisins, slivered almonds, and cacao nibs

•pour into parchment-lined cake pan, dust with additional cacao powder, and leave to set in the fridge for at least 1 hour

•cut into small, bite-sized pieces

store in fridge (also freezes nicely, and thaws very quickly- ie, in your mouth)


ps- to give credit where credit is due, this recipe has been adapted from