Happy new year everyone! I hope you all had a fabulous Christmas holiday and are feeling refreshed and ready to take on 2016. For some reason I have been finding it hard to get back into the work groove this year. Perhaps it has something to do with the summer weather we’ve had so far which has been anything but vintage for this time of year, i.e. too much rain! Yet as soon as we all head back to work the sun comes out.
For some inspiration I decided to take a look at what the most popular recipes on Swoon Food have been to date. I was pretty surprised to see THE most popular recipe has been my Almond, Pistachio & Cranberry Chocolate Fudge, which was also the very first recipe I ever posted. Following closely behind was Crunchy Maple Banana Granola, then Raw Chocolate Avocado Mousse, and fourth place was one of my personal favourites, Banana & Blueberry Buckwheat Pancakes which have been on high rotation in our house over the holidays. So from that analysis I gather you guys really like your breakfasts and sweet treats!
As luck would have it I was working on another raw chocolate “fudge” recipe before Christmas, but somehow it got lost amongst all the Christmas Spice Cookies and Festive Granola recipes. I actually had a container of it sitting in the fridge with a warning not to eat until photographed, yet I still didn’t get around to photographing it. I think the reason was because it wasn’t quite right. It was essentially a whipped, raw white chocolate fudge that I had topped with freeze dried black currants as I thought their tart flavour and purple colour would work really well, but in reality it just didn’t taste that great.
After some thought on how I could improve the recipe I decided raspberries would be a much better match with white chocolate as they are still lovely and tart but also have an element of sweetness to them that the black currants were missing. I also upped the almond quantity and the end result was perfect.
The best way to describe this white chocolate fudge is like the inside of a Lindt Lindor ball. It’s smooth and creamy with a melt in your mouth quality, complemented by the crunch of the almonds and the tartness of the raspberries. As such, it’s really more of a chocolate than a fudge so I have adjusted the name to reflect that. This recipe also differs from the aforementioned chocolate fudge in that it’s completely raw (if you don’t toast the almonds) and contains no refined sugar. However both recipes are completely dairy and gluten free.
I hope you like this raw white chocolate as much as you did the chocolate fudge recipe, and if you post any of your creations to social media I would love to see them, tag @swoon.food #swoonfood. Enjoy x
Any questions or comments about this recipe? Leave a comment in the section down below, I love to hear from you!
Raw White Chocolate with Almonds and Raspberries
125g cacao butter
125g coconut oil
125g pure maple syrup
125g cashew butter
1/4 tsp Himalayan pink salt
250g raw almonds
15g freeze dried raspberries
If you prefer your chocolate to be completely raw, simply chop the raw almonds into pieces. Alternatively, to toast the almonds preheat an oven to 160ºC fan bake and place the almonds on a baking tray in the centre of the oven. Toast until their centres turn a light brown colour, approximately 10 minutes. Allow to cool and then roughly chop into pieces.
Line a small slice tin e.g. 20cm x 20cm or 18 x 30cm with baking paper.
Place the cacao butter and coconut oil in a heat proof bowl set over a pan of steaming water with the heat turned off. This ensures the ingredients won’t go above 42ºC and will remain in their raw state.
When they are completely melted add the maple syrup and whisk to combine. Add the cashew butter and salt and whisk to combine. At this point the mixture will be a warm, caramel coloured, thin liquid. To speed up the setting process place the entire bowl in the freezer and check every 5 minutes. When it starts to set around the edges remove from the freezer and use an electric hand whisk to beat it. The mixture should start to thicken after a few minutes and turn a pale cream colour. If not, return to the freezer for another 5 minutes.
When the mixture has turned into a thick pale cream, fold in the chopped almonds. Pour the mixture into the lined tin and spread out evenly. Crush the freeze dried raspberries a little in your hand and sprinkle evenly over the top, pressing them in where needed. Place the chocolate in the fridge to continue to set.
When the chocolate is set, remove from the fridge, place on a chopping board and cut into slices. Store the chocolate in a sealed container in the fridge where it will last a couple of weeks.