Before kids, my husband and I lived in Ireland and made many life-long, dear Irish friends. After we left Ireland we backpacked through South America where we decided to ‘just get married.’ Now when you’re travelling, you have no idea what the date is, so we were really thrilled when we realised that we just happen to share our vows on St. Patricks Day (a lovely co-incidence).
So given today’s double special occasion, I thought I should share another of my favourite treats, a raw Mint Chocolate Fudge that I can’t make too often because I just can’t stop eating it! This green delight is for all my nearest and dearest Irish mates too – Happy St. Patricks Day.
Macadamia Nuts contain numerous health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness. They are a great source of protein, fibre and essential fats (and are my favourite tasting nut). The health benefits of coconut I’ve written about here and coconut oil here. A little spinach adds anther source of plant-based nutrition and is a wonderful natural ‘green’ colouring.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Mint Chocolate Fudge
- 160 g desiccated coconut (2 cups)
- 300 g macadamia nuts (2 cups)
- 10-15 drops food grade peppermint oil or peppermint essence (I like a strong minty flavour, but you can adjust this to suit your taste by adding and tasting)
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 handful baby spinach -stalks removed (optional)
- 200 g cacao butter (1 cup) OR raw, extra virgin coconut oil (or a combination of 100 gram of each), melted. I used 100% coconut oil for this slice. You could also just melt dark chocolate if you'd prefer.
- 30 g cacao (⅓ cup) unsweetened Dutch process or raw
- 2-4 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)
- In a powerful blender or food processor, process the coconut and macadamia nuts, scraping the sides ever few seconds. You are looking to make a smooth paste. Don’t over process or it may separate. TMX 30 seconds, speed 7-8.
- Add the sweetener, peppermint oil, and spinach and blend until the spinach has been fully pureed, though. You don't have to add the spinach if you'd prefer a white over green mint layer. TMX 30 seconds, speed 5-6.
- Spread over a small lined slice tray and freeze until firm to touch (approx. 30 minutes).
- Make your raw chocolate once the mint layer is set by combining all of the ingredients over a very low heat, whisking together well. TMX temp 37, 1 minute, speed 4.
- Pour immediately over the mint layer and return to the freezer to set (approx. 10 minutes).
- Cut and store in the fridge or freezer. Like most raw treats it doesn't hold up in the heat so serve from frozen.