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).

 

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27 Comments

  1. ben wrote on January 7, 2012

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

    Reply
  2. 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
  3. 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

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