Wednesday, June 28, 2017
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Little Fudge Cakes

Yummy goodness from David Wolfe and Shazzie’s book Naked Chocolate. It is not heavy in cacao but still chocolaty. The kids even like it.

It is possible to make it without a food processor if you are gentle and kind to your blender and use a coffee/spice grinder to grind the almonds.

To prepare for this recipe, it is best to soak the almonds overnight and sprout them about 1/2 day and then put them to dry in the dehydrator until dry but you can use unsoaked dry almonds.

Little Fudge Cakes

Makes about 24 pieces

4 tsp raw tahini
2.5 C dry almonds
2 Tbs agave or yacon root syrup
5 dates stoned
2 tsp chocolate powder (raw cocao)
2 Tbs dried, finely shredded coconut
2 tsp coconut oil
pinch nutmeg and cinnamon
2 tsp flax and 2 tsp olive oils
1/4 tsp sea salt

Mill 2 C almonds into a flour using a vita-mix jug or coffee mill. Chop dates. Add all to food processor and blend until it sticks together and still has bits in it. Place in a shallow tray lined in plastic wrap with enough to cover the top. Cover the top and flatten it out. Cut into squares.

If you are using a blender, dice the dates, but in the blender with the tahini, agave, coconut oil, flax oil and olive oils. Blend stopping often to scrap it down. Remove this to the bowl of dry stuff and mix.

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