Walnut Fudge

Self restraint is futile when fudge is hiding in the freezer. Enlightened bites speckled with buttery walnut halves bring new meaning to the concept of decadence. 


Walnut Fudge: 

  • 1 cup organic walnuts 
  • 1/2 cup organic unrefined coconut oil
  • 1/4 cup dry-roasted almond butter
  • 1/2 cup organic 100% raw cacao powder 
  • 1/4 cup organic pure maple syrup
  • 1 tablespoon organic pure vanilla extract
  • 1/4 teaspoon Pink Himalayan or Celtic sea salt


[Optional technique to ease digestion]: Place the walnuts in a bowl and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the nuts in a dehydrator and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry. Chop and set aside. 

Alternatively, roast the nuts at 350 degrees for 8-10 minutes, or until lightly toasted. Chop and set aside. 

Using a handheld blender, mix together the coconut oil and almond butter until fully incorporated. Continue to add the cacao, maple syrup, vanilla, and salt one at a time – pausing between each ingredient and blending completely. Stir in the walnuts. 

Line a standard bread pan with parchment paper. Pour in the fudge and spread evenly across the surface. Freeze for 45 minutes and then slice into pieces. This dessert keeps best in the freezer and starts to melt at room temperature.