RAW MAYAN CHOCOLATE FUDGE + A Thank-you

RAW Mayan Chocolate Fudge / Homegrown Kitchen

Just a quick post today to share this divine raw chocolate fudge recipe from last nights event. And to thank the people who made it happen. Firstly to Melissa from tiny happy, my co-presenter who – as myself – was terribly nervous about presenting to a room of 100 people. You were amazing, making us laugh as your passion and genuine personality shone through.

melissa wastney from tiny happy

To Stella and Lucy from Page & Blackmore Booksellers for organising the tickets, sound gear and most of the behind the scenes stuff. And our awesome hosts Claudia and Mac at Prego Mediterranean Food Store. There new premises and cafe on Collingwood street was the perfect venue for our event. I hope to share your space again for future events.

RAW Mayan Chocolate Fudge / Homegrown Kitchen

Homegrown Kitchen

And to all of you who joined us, we couldn’t make it happen without you. It was a busy few days leading up to event as I prepared 300 (3 per person) samples of my recipes for everyone to try. Including the raw chocolate fudge I demonstrated (recipe below), plus Raw Ginger & Buckwheat Crunch (recipe to come) and Raw Lemon & Coconut Truffles. Luckily raw treats are super fast to prepare so I could fit it in around my busy Mumma life.

RAW Mayan Chocolate Fudge / Homegrown Kitchen

RAW Mayan Chocolate Fudge

This decadent raw fudge is refined sugar-free, gluten-free and dairy-free. I have added Mayan inspired spices – cinnamon, chilli and vanilla – with a delightful crunch of cacao nibs with each bite. It takes little more than 5 minutes prepare, then leave to set for an hour and cut into squares. Enjoy, and share this recipe with your friends, it is so incredibly moreish and packed with goodness!

RAW Mayan Chocolate Fudge / Homegrown Kitchen

RAW Mayan Chocolate Fudge / Homegrown Kitchen

 

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12 Comments on “RAW MAYAN CHOCOLATE FUDGE + A Thank-you”

  1. Congratulations Nicola, it looks like it was a fabulous event! It’s such a good feeling to conquer those nerves and jump in and do it anyway…well done! Delicious looking fudge too 🙂

  2. Hi Nicola,
    Again thank thank thank you for sharing mayan chocolate fudge. It is truly divine, can’t stop raving about it and make it constantly. Fantastic service go bring to us.
    I look forward to more of these ‘real’ food recipes. Thanks again.
    Silvana

  3. Hi Nicola. I have been admiring this recipe for a while now……wondering if there is a nut/egg/dairy/gluten free sub that you could suggest for the cashew and dessicated coconut? Because it looks delicious!!!! Many thanks 🙂

    1. Hi Jen, you could try sunflower seeds for the cashews and coconut is generally not a problem for nut allergy but if you still need to avoid it maybe try a combo of sunflower and pumpkin seeds. It will be different to the original but still yummy! Enjoy 🙂

  4. Cashews are more expensive than gold here in Tassie so I would probably go with a mix of sesame and sunflower seed meal but with those wonderful warming spices it would still taste gorgeous

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