Saturday, May 3, 2014

Raw Almond Pulp Chocolate Fudge

Now please LISTEN TO ME: this is far the BEST raw recipe I've ever tried. Get yourself to make some homemade almond milk to have some almond pulp for this. A-M-A-Z-I-N-G!!! This is sooooooo DAMN good, so smooth... I cannot even describe it. I still have to eat the other desserts in the freezer, but this will be gone soon, I'm sure.
– Line the container with plastic wrap, it makes removing the fudge from the tin a lot easier.
– I chopped and added the dates gradually. They tend to stick everywhere and can ruin your blender if you don’t have one of those super ones.
– If you dont have maple syrup, you can use honey, but I often prefer maple because it’s milder. Molasses is also a possibility, but I think it’s way too strong. Sweetner powders, such as coconut sugar, brown sugar, stevia, xylitol, among others, will not leave it with that fudgy, moist and chewy consistency.

Homemade Nut Milk

It’s been quite some time since I started making my own milk. I love a good fresh nut milk.

It's super easy. Just two basic ingredients: nuts and water. You can use almonds, hazelnuts, walnuts… anything you have at hand.


3 cups hot water (not boiling)
1 cup almonds (no need to peel)

What you’ll need:

1 blender
1 nut milk bag (or a peace of some lightweight fabric, like voile)
1 bowl


1 – Soak the almonds in water for at least 8 hours. Change the water at least twice.
2 – Heat 3 cups of filtered/fresh water.
4 – Pour the 3 cups and the soaked almonds in a blender.
5 – Blend them for ca. 3 minutes. Remember to stop from time to time so that you don’t overheat the blender!
6 – Place a nut milk bag over a bowl and pour the milk. Squeeze the bag to get all the liquid.
7 – Add the sweetener of your choice (skip this if you're baking or doing something else with the milk); maybe some vanilla extract or cinnamon -- and ENJOY!


- Instead of nuts, use shredded coconut and make a delicious homemade coconut milk! (But then skip soaking process)
- Busy or lazy? Use 1 cup of raw organic almond butter + 1 cup warm water and blend J

The remaining pulp has its uses, so don’t throw it out. Here are a few ideas for what to do with it: 

• Add it to pancake, muffin, or cake batter
• Add it to cake frosting
• Add it to pudding
• Add it to oatmeal
• Add it to a smoothie
• Spread it on toast with a drizzle of honey
• Dry it out in the oven and use it as breadcrumbs for breading things like chicken.


I personally only use nut milks in raw recipes, they somehow curdle when heated. For recipes that demand boiling or baking, I prefer coconut milk.