Double chocolate rum fudge

double chocolate rum fudgeLet’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.

double chocolate rum fudge
double chocolate rum fudgeNow, 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.

double chocolate rum fudgeChocolate + nuts + dates + avocado + rum. Not even weird! But it works. It works so well that someone might have sneaked in few pieces during the photo shoot.

double chocolate rum fudgedouble chocolate rum fudgeDouble chocolate rum fudge

Makes about 18-10 bitesized pieces


  • 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)


  1. Add cashews and almonds to a blender and process until you get a fine meal. Scoop into a bowl.
  2. 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.
  3. Add cacao, cinnamon and vanilla to the bowl and mix.
  4. Add avocado, dates, rum and cacao butter to the blender and blitz until you get a smooth paste. Scoop into the bowl.
  5. Mix all the ingredients until you get a soft dough. Do not over mix as you will release too many oils.
  6. Press the mix into a small pan and pat it down gently. Pop it into the fridge to set.
  7. Melt the dark chocolate using the bain marie method.
  8. 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.
  9. 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

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