Just before we go any further (I’m aware we’ve not even started yet), this recipe is NOT raw -I repeat – NOT raw. I use creamed coconut (shock, horror!). Now I’m not saying that it’s impossible for this recipe to be raw, it’s just that making your own raw creamed coconut requires a fancy Champion Masticating Juicer, which I haven’t got. If you have got one, great! You can make this raw. If not (like me) you have permission to sulk and feel sorry for yourself and reach for the shop bought creamed coconut instead. If you do go for the shop bought creamed coconut, try and go for a nice organic one by Biona. This will make you feel better about the fact you don’t have a Champion Masticating Juicer. One day, one day…
(Oh and if you do have a Champion Masticating Juicer and you plan on making raw creamed coconut but in the end, you can’t be arsed…it’s ok- there’s always the lure of shop bought creamed coconut waiting for you in the aisles)
This recipe is adapted from Kate Magic’s Iced Coconut recipe in Eat Smart, Eat Raw. In Kate’s recipe, she tells you how to make creamed coconut using your Champion Masticating Juicer, so if you’ve got one, it might be worth investing in this book as Kate uses this particular juicer a lot.
The three main changes I have made to this recipe are the additional ground almonds, goji berries and said shop bought creamed coconut. I have to say though, the end result is de-lish-ous. If you’ve got a food processor, you can make this fudge. It is so easy and will keep for a couple of weeks in the fridge. It’s also the perfect travel companion. I made a batch of forty pieces for the family I cook for as a snack to take on holiday with them (I didn’t quite give them all of the forty peices. I may have accidentally saved a few for me). If you’re new to raw food, this is a good one to get started with. Oh, wait – this isn’t raw is it? Well, it close enough and tastes ridiculously good, too.
- 2 packed of creamed coconut, roughly chopped
- 250 pitted dates
- ¾ C ground almonds
- ½ agave
- ¾ C goji berries (ground in a coffee grinder if possible but not essential)
- 1 C goji berries (for topping)
- ½ tsp sea salt
- Place the chopped creamed coconut into the food processor and mix until process until crumbly.
- Add the ground or whole goji berrries (3/4 of a cup) to the coconut and process again.
- Next add the dates and agave. Process well until all the mixture has come together to form a dough.
- Line a baking tray (one that you would make flapjack in) and line with cling film. Tip the fudge mixture into the tray and using your hands, press down to fill the whole of the tray and smooth the top flat.
- Take the remaining cup of goji berries and sprinkle on the top of the fudge. Press down to secure the gojis in the fudge mixture.
- Place in the freezer for 1-2 to firm.
- Remove from the freezer and carefully lift out of the tray, using the cling film to help you.
- Tip on to a chopping board and cut into peices (4cm squares are good).
- Will keep in the fridge for 2 weeks
I washed my Goji Berry Fudge down with a nice mug of green juice. Ahhh, that’s better…