Raw Chocolate Fudge Wheel

It’s REAL FOODIE FRIDAY!

I’ve officially created an absolute decadent delight for you all!

This one is raw, vegan, dairy free, gluten free and naturally sweetened.

The raw chocolate base is fructose free, but of course some of the toppings aren’t.

However, therein lies the beauty of customising your own raw and healthy chocolate delights because you can choose whichever substitutes you prefer!

If you prefer a creamier, softer consistency, simply add a little more coconut milk!

This recipe is taken from my new 145 page eBook Healthy Chocolate Delights! Over 60 raw, cooked, vegan, paleo, dairy free, gluten free, grain free and refined sugar free recipes.

When you make it, post a pic on my Facebook page and show me your own creations!

* If you’d like to contribute to REAL FOODIE FRIDAY check out the guidelines here!

Raw Chocolate Fudge Wheel

Raw Chocolate means that the chocolate is not heated above 45 degrees to protect the natural nutrition within the cacao bean. So be careful not to be too overzealous in melting it down!

Ingredients:

300g raw cacao liquor or paste
120g raw cacao butter
150g rice malt syrup (I like Pure Harvest)
1 teaspoon cinnamon
1/3 cup coconut milk, room temperature

Toppings:

65g glazed ginger, chopped
20g cranberries
10g raw buckwheat/buckinis
5g toasted coconut flakes

Method:

Chop the raw cacao liquor or paste and cacao butter into medium sized chunks and place into the top bowl of a double boiler system or bain-marie on low heat. Pour the rice malt syrup over the top and leave to start melting. Do not stir.

Stir the mixture when at least 60% melted and transfer the chocolate into a high-speed blender and blend ON LOW for approximately 10 seconds until smooth. Do not blend for longer or the mixture will start to overheat and seize.

Pour the chocolate into a cool bowl and add the cinnamon and coconut milk. Gently fold the coconut milk through the chocolate with a spatula until combined and creamy.

Line the bottom tray of a spring form cake tine with cling wrap and reassemble, then pour the chocolate into the tin. Immediately sprinkle the toppings evenly over the chocolate and allow to set in the fridge for at least one hour. The fudge wheel will be fairly easy to slice when set.

You can cut this Fudge Wheel as you would a cake or into any shape that you like!

Enjoy!

Viki xo

About Viki

Viki Thondley is a Mind-Body Wellness Specialist and qualified Holistic Counsellor, Food, Stress & Lifestyle Coach, Meditation Therapist, and Eating Disorder Recovery Coach who inspires women to shift from dieting and restriction to whole-self nourishment, self-care and healing. Recovered from bulimia nervosa and the many years of hormonal imbalances, food prison and self-sabotaging behaviours’, Viki is an inspiring coach, speaker and event host who also provides personalised holistic programs, workshops and retreats to instil self-love, happiness, body confidence and real food freedom. She is author of “Achieving Your Wellness: Create a Life You Love” and “Healthy Chocolate Delights: Real Food Sweet Treats”.

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