Have any of you ever had a Terry’s Dark Chocolate Orange? Does anyone know what I am talking about? Those used to be my favourite chocolates before I changed my eating habits. Well if you like those chocolates then you will love this fudge. The taste is very similar if you ask me (and the boyfriend agrees). The combination of orange and chocolate just somehow works. Delicious. And no sketchy additives or questionable ingredients involved. You’re welcome.
I realize it is Easter this weekend so I hope everyone is having a great holiday, spending it with friends, family, and of course great food! I am spending my weekend at the hospital so I will just have to live vicariously through all of you. What is on your Easter menu this weekend? Are you trying anything new? I would love to hear your recipes!
Until next time, happy eating everyone!
1/2 cup coconut oil (this is my favourite brand)
1/3 cup honey (or use maple syrup for vegan)
1 tsp organic vanilla extract (this is the brand I use)
zest from 1 navel orange (1 packed TBSP)
juice from 1 navel orange (1/4 cup)
pinch of sea salt
1. In your food processor combine the cashews and coconut butter and process until smooth
2. Place a medium saucepan/pot on low heat on the stove
3. Add the coconut oil, honey and vanilla extract to pot and allow to melt
4. Once melted, add the orange zest and juice as well as ingredients from your food processor
5. Stir well to combine the ingredients
6. Add the cocoa powder and sea salt and stir well until combined. Remove the saucepan from the heat
7. Line an 8×8 pan with parchment paper (or use a silicone pan if you have one) and pour the ingredients into the pan
8. Spread well and press down with a spoon or knife to form an even layer
9. Place the pan in the freezer for about 60 minutes
10. Cut fudge into pieces of desired size and enjoy!
Store the fudge in the fridge, or put some in the freezer for a later date (but good luck not eating it all right away)