September 13, 2013 20 Comments
In the MoFo universe it’s Freaky Friday.
And, it’s Friday the 13th.
I’m having a Fudgy Friday!
This fudgy chocolate block consists of goji berries, macadamia nuts, chocolate, white chocolate, coconut butter, and peppermint oil.
Cut the block into rough pieces or bars and serve with the white chocolate and goji berries on top – or as the base.
(Inspired by Brandi’s 3 ingredient fudge recipe)
a heaped 1/4 cup of halved raw macadamia nuts
1/2 Tbsp dried goji berries (or dried cranberries)
1/2 cup coconut butter (not coconut oil)
1 cup semi-sweet chocolate chips
1 cup chopped (non-dairy) white chocolate
2 drops peppermint oil (or 1/2 tsp vanilla extract)
1. Line a square-shaped dish or container (14cm x 14cm / 5.5 inch x 5.5 in) with foil or baking paper.
2. Heat a small quantity of water in a large saucepan. Place a large glass bowl over the saucepan. Ensure that the water does not touch the base of the bowl.
3. Pour the chocolate chips into the bowl, and heat until melted. Then add the coconut butter, stirring with a spatula. Once the mixture is smooth pour it into the lined container. Distribute macadamia nuts across the surface of the chocolate, and gently push them to partly submerge them. Place the container in the freezer for a minimum of 30 minutes, until the chocolate has set.
3. Melt the white chocolate using the same procedure as outlined for the chocolate chips. Then remove the container from the freezer. Pour the white chocolate over the set chocolate (you don’t need to wait for the white chocolate to cool first). Scatter the goji berries across the surface of the white chocolate. Gently press the goji berries to partly submerge them. Place container in the freezer for a minimum of 60 minutes, until the chocolate has set.
4. Once the chocolate has set, remove the entire chocolate block from the container by lifting the edges of the foil (or baking paper) out of the container. Remove the foil (or baking paper), and place the block on a chopping board. Use a sharp knife to cut the block. I cut it into 15 rough pieces.
5. Serve immediately. Sprinkle a small amount of sea salt over the chocolate if serving with the white chocolate as the base (optional).
Store leftovers in the fridge.
The Tiny Vegans’ Verdict (minus Little Baker, who is too little for chocolate)
I took the chocolates to my parents’ house, for dessert. There were no complaints from the tiny vegans when dessert was served. Soon after, there were a couple of chocolatey faces 🙂
These chocolates are quite rich, so you only need one (OK, two!).
I will see you back here on Sunday, with some gluten-free baked goods. Tomorrow is my MoFo-free day.
Have a glorious weekend, friends. 🙂