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Peanut Butter and Chocolate Marble Fudge

What you need: 

[u]Chocolate Fudge[/u]:
1 cup cashews
1/4 cup cocoa powder
pinch salt
1/4 cup maple syrup or agave nectar
2 tablespoons coconut oil
1/2 teaspoon vanilla [u]Peanut Butter Fudge[/u]:
1/2 cup cashews
pinch salt
1/2 cup peanut butter
1/4 cup maple syrup or agave nectar
3 tablespoon coconut oil
1/2 teaspoon vanilla

What you do: 

1. Chocolate Fudge: Process the cashews in a food processor until it turns into a dense butter (it should look sort of like play-doh but still be crumbly, no lumps though!) Then add cocoa and salt. Blend until combined. Add maple syrup, coconut oil, and vanilla. Blend until thoroughly combined, it should ball up at this point. Take out and set aside on cutting board or clean countertop.
2. Peanut Butter Fudge: Process cashews the same way as for the chocolate fudge. Add salt, blend until combined. Add peanut butter, maple syrup, coconut oil, and vanilla. Process until thoroughly combined.
3. Rip dough into 4 large chunks so you have 8 total. Marble fudge by combining the 8 separate pieces together, and knead until you see it marbling. Shape into a 1-inch thick flat rectangle. Chill covered in fridge overnight or at least 3 hours.
Source of recipe: This is an original recipe.

Preparation Time: 
20 minutes, Cooking time: 0 minutes
Cooking Time: 
0 minutes
Servings: 
15 to 20
Recipe Category: 

SO HOW'D IT GO?

Wow, a Chocolate and peanutbutter combo - my favorite!!  I have a question though. Is there something that can be used in place of the coconut oil?  My husband won't eat anything with coconut in it because of the fat saturation (cholesterol problems). I know they say it's healthy, but he says no.  Any other ingredients that could replace the coconut oil?  Thanks so much!  Can't wait to try it!!

there is no cholesterol in plant foods. it's exclusive to animal products, at least the bad kind anyway... besides does it really matter when you're eating something as unhealthy as fudge?

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Oh man! This looks RIDICULOUS!!! I am definitely going to make this for Christmas!!!

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This looks so good, I am going to have to try it : )

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I made this, tweaked it a little bit so it was all raw and took it to Thanksgiving and it was a huge hit. I've made a lot of raw desserts similar to this and this one by far tasted the best. It was so rich and delicious. 5 stars!

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@Pep: hm, sorry to hear that it didn't work out. Yes the PB fudge was thinner for me too but it was still doughlike and malleable, like the chocolate fudge. the coconut oil is there to help the fudge harden in the fridge, other wise the PB will turn out too soft because peanut butter has a thinner consistency than cashew "dough butter*. I don't know what coul dhave gone wrong. I also used an all natural peanut butter (not a processed brand). Were the cashews ground up into a dense, smooth butter before adding everything else in?

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The taste was great, but the consistency was really gummy. I had a really hard time with this recipe, as the coconut oil oozed out of the fudge while I tried to knead the two flavors together.  In fact, when I put the chocolate fudge on a flat surface while preparing the PB fudge, it just leaked oil out everywhere.  I tried soaking up the oil in both batches by letting it sit in the fridge on paper towels (I felt so wasteful, because I used like 10 paper towels trying to get the excess oil off.)

Not only that, but I'd probably use less coconut oil on the PB fudge.  The recipe says 3 tbsp.  Is this a typo?  The chocolate fudge held together well, and only called for 2 tbsp of coconut oil, while the PB fudge crumbled and didn't incorporate well at all.

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Wow, a Chocolate and peanutbutter combo - my favorite!!  I have a question though. Is there something that can be used in place of the coconut oil?  My husband won't eat anything with coconut in it because of the fat saturation (cholesterol problems). I know they say it's healthy, but he says no.  Any other ingredients that could replace the coconut oil?  Thanks so much!  Can't wait to try it!!

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Just to reiterate, process the cashews for 2-3 minutes until it is smooth, so there should be no small crumbs or chunks of cashew just a smooth texture. But it will be rather doughy not a smooth butter like almond butter.

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To answer your question about soaking, no I wouldn't soak, the aim is buttery fudge, ie. to make nut butter you would usually use dry nuts. When you soak you will release too much oil from the nuts and the fudge may turn out crumbly. Of course if you're concerned with enhancing the nutritional content you can soak, then dehydrate.

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oh wow this looks so yummy!

a question though: wouldn't it be better to soak the cashews (for at least one hour) before blending them in addition to get a smoother consistency..?

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