Your whole food, plant-based life.

Holiday Raw Fudge

I wanted to make a pretty raw fudge for my holiday dessert table. As promised this one is loaded with non-heme iron from the cacao, raisins and apricots! Start with a base of almond butter and combine it with some cacao and agave. The addition of chopped apricots, dried cranberries, golden raisins and pecans make it a festive looking addition to your table!

 

 

A quick note: I originally tried to use raw honey instead of agave in this recipe. It was a good lesson in why agave is good alternative to other sweeteners. Because of the sweetness level of agave, you can use 1/4 to 1/3 the amount of other sweeteners. 2-3 tablespoons of agave gave me more sweetening power than 3/4 cup of honey.

There has been so many negative things written about agave but if you use an agave from a reputable company (my favorite is Xagave), you can trust that you are getting an organic, raw product, made from the juice of the agave cactus, by using enzymes and a slow dehydration process.

Dr. Oz, Dr. Weil, and others have come out in support of agave. You can get more information here: Dr Weil on Agave, and here: Xagave.

While I am sure there are sub-standard agave products on the market, there are good ones too. It is important to do your research to find out which ones are best. While I can support Xagave, as I have spoken to them and done much research on their product, I can not speak for any other agave product. I would suggest that if you want to know how a particular company is making their agave, you contact them and ask. If they are not willing to give you the information, reconsider using it. (note: I do not receive any advertising money from Xagave, I just love the product).

 

Share Via
Share on Pinterest
Share with your friends










Submit


32 Comments

  1. Susan wrote on August 17, 2017

    Yes, this is an old recipe. It’s from 2010 when everyone still thought that agave was good for you. I will change the post. We tried to go through and redo the posts but I missed this one. I no longer suggest agave except for in small amounts, occasionally, You can try maple syrup. Cheers!

    Reply
    • Katrin wrote on August 18, 2017

      Thanks. I am glad to read that I was not completely disorientated ;-). I absolutely agree. And isn’t it interesting how things and opinions change? Everybody can see the entry was from 2011.
      I try to use as less sweetener as possible anyway and I also prefer maple syrup.

      Reply
      • Susan wrote on August 18, 2017

        Actually, December of 2010. 7 years ago! It is interesting how things change.

        Reply
  2. Katrin wrote on August 17, 2017

    I am wondering if the content of the links to “Dr Weil on Agave” and “Xagave” have changed (during the last couple of years). The statement of Dr Weil sounds contra agave (if I understand everything correctly) because of the high amount of fructose.
    The other link does not lead to Xagave.
    Do you have any further recommendation? Thanks Katrin

    Reply
    • Susan wrote on August 17, 2017

      Yes, this is an old recipe. It’s from 2010 when everyone still thought that agave was good for you. I will change the post. We tried to go through and redo the posts but I missed this one. I no longer suggest agave except for in small amounts, occasionally, You can try maple syrup. Cheers!

      Reply
  3. ben wrote on January 7, 2012

    Hi Susan,
    If I were to buy almond butter, how much shall I add to this receipe?

    Reply
  4. Alice wrote on January 5, 2012

    Thanks Susan for this recipe and Happy New Year. i agree 100% with you on agave. I did precisely the same thing. With all the disturbing talk about agave I emailed the company directly and asked them what temperatures they prepared their agave. It turns out they make 2 kinds, one is NOT raw but the other is and I’ve been using it ever since. This is Blue Agave Syrup.

    Well, I guess I’ll gather the ingredients to try this recipe. Looks fantastic!!

    Reply
  5. Angel wrote on December 20, 2011

    i just made these but as my food processor was $20 from walmart (waiting for my 12 cup kitchen aid arrival from ebay) the almond butter was not completely “butter” yet… i formed them into balls and they are soooo devine!!! i cant wait to share with all my vegan and non- vegan friends. Better yet, i cant wait to try more of your recipes 🙂 thanx and Merry (healthier) Christmas xo

    Reply

Post a Comment

ooter(); ?>