Let’s get this out of the way. These morsels are made with rum. Real rum. Yep, nothing healthified, no mock raw rum, no virgin substitute. Just real rum. It’s a healthy recipe with a naughty twist. Or a naughty, grown up recipe with a healthy twist. If you want to ‘follow the rules’, it means it’s not technically a raw recipe, nor paleo nor nothing. Luckily, I don’t follow any rules when it comes to food. I eat healthy most of the time because I love wholefoods and because, you know, lettuce makes me happy and bananas make me moan. But on NYE I’ll have some boozy fudge, yes please! Heaps of it if I can get my grubby little fingers on ’em before anyone else. No shame.
Now, truth is I don’t particularly fancy the taste of alcohol, never quite acquired it. I’ll enjoy a good glass of organic, vegan wine every now and then, maybe craft beer a couple of times a year, but spirits …errr, quite never. Imagine this. I had my first ever sip of rum just about a couple of weeks ago. Talk about a late bloomer.
Anywho, let’s go back to fudge. This. Is. Bomb. So so good. Incredibly soft, gooey, fudgey, chocolaty. Tiny little bitesized pieces of rich, boozy goodness. YUM.
- 1 cup cashews
- 1/3 cup almonds
- 1 cup coconut flakes
- 4 TBSP cacao powder
- 1/3 tsp cinnamon powder
- pinch vanilla seeds
- 3 TBSP melted cacao butter
- 1/2 avocado
- 6 Medjool dates, pitted
- 5 to 10 TBSP rum of your preference, depending on how boozy you want them (I used 10 TBSP of a good white rum)
- To top: fine coconut, raw dark chocolate – to melt, raw caramel chocolate – finely chopped (I used both from Loving Earth)
- Add cashews and almonds to a blender and process until you get a fine meal. Scoop into a bowl.
- Add coconut flakes to the blender and process until you get it very fine, but do not turn it into butter. Scoop into the bowl.
- Add cacao, cinnamon and vanilla to the bowl and mix.
- Add avocado, dates, rum and cacao butter to the blender and blitz until you get a smooth paste. Scoop into the bowl.
- Mix all the ingredients until you get a soft dough. Do not over mix as you will release too many oils.
- Press the mix into a small pan and pat it down gently. Pop it into the fridge to set.
- Melt the dark chocolate using the bain marie method.
- When firm, cut it into small bite sized treats and arrange on a chopping board. Half dip all the pieces in chocolate, place them back on the chopping board. Once you dip 2-3, add the toppings, then continue to dip some more. Do not wait until you dip them all as the chocolate will firm up and the toppings will not stick.
- Store them in the fridge until ready to serve.
HAPPY NEW YEARS, you awesome bunch of foodies!
Let’s make 2016 the best yet.
In health and happiness xx