I’ve been making this not quite raw chocolate fudge off and on for a few years now, and it’s sooooo good! But I have a confession to make. If you use coconut palm sugar, then it’s actually not really raw.
However it is a healthier version of traditional chocolate fudge, and it can be raw if you switch it up and use a raw sweetener.
It’s also really quick and easy to make.
Is Coconut Sugar Raw?
When I first started using coconut palm sugar, everything I read about it indicated it was a raw product.
Then (and now) it seems there’s a lot of confusion. But if you watch the video below you’ll see that coconut sugar is actually not a raw product.
So as you can see in the video above, coconut sugar is made from the sap or nectar from coconut palms. Basically it’s similar to the maple syrup harvested from the Maple trees.
To harvest the coconut nectar, farmers cut the flower stem and this allows the nectar to flow out of the tree and be collected.
It is then boiled, dried and ground up.
How To Use Coconut Sugar?
You can use coconut sugar anywhere that you’d use cane sugar, and using the same amount (1 to 1 ratio).
The taste will be different because the coconut sugar has a delicious flavour of it’s own that’s kind of like caramel…. and the colour will of course be different.
Apparently a lot of raw chefs use coconut sugar in their recipes. I’m guessing that’s due to the obvious confusion about whether it’s actually raw or not. Do a quick search online and you’ll see what I mean…
What About Other Sweeteners?
Maple syrup, honey, and stevia are the other sweeteners I use from time to time. And while they all have their uses, they also have their limitations when it comes to different recipes.
Honey is actually my second favourite sweetener, because even though its uses are slightly more limited, I know that when I eat raw, unprocessed honey it contains all sorts of things that we don’t even know about!
Raw honey is healing and life giving, and it should never be forgotten about when looking for foods that heal during times of health challenges. Medical Medium Anthony William talks repeatedly about the power of raw honey to heal in his books.
I also use Stevia from time to time. However stevia sometimes leaves an aftertaste depending on brand, and because it is many times sweeter than sugar and is required in such small amounts, it has very limited uses. I do sometimes it use in in conjunction with other sweeteners, which allows me to reduce the amount of sugar in some recipes.
In my opinion organic coconut sugar is a great choice when you’re looking for a healthier sweetener, along with honey, depending on what you’re making.
For this not quite raw chocolate fudge recipe, the coconut sugar is definitely the best option!
So here we go…
Not Quite Raw Chocolate Fudge
- 2 cups raw nuts Any variety or combination of nuts will work.
- 1/2 cup raw organic desiccated coconut
- 1/2 cup organic coconut sugar
- 1/2 cup raw carob powder or raw cacao If using cacao you may need additional sugar as carob is naturally sweet where cacao is not.
- 1/2 cup organic virgin coconut oil (melted)
- Blend 2 cups of raw nuts in a blender until resembling bread crumbs
- Put chopped nuts in a bowl and add the rest of the ingredients
- Mix together well. The mixture will have a dry crumbly texture but it should stick together when pressed tightly in the hand. If it does not stick together add more coconut oil.
- Pack firmly into a tray and place in the freezer.
- Once cold and hard, cut up or break into pieces and store in the fridge or freezer.