I made this at midnight on a whim, combined from other raw fudge recipes I found on the net. Very rich. Everyone loves it. Hope this works because I'm pasting from a Word Document:

Raw Fudge


Equal Parts (I used about 1 cup each, adjust to taste and preferred texture):

Raw cashews and almonds – I measured before grinding fine
Raw Cacao powder (Navitas brand is good)
Coconut Butter (Artisana brand is fab) – I topped off with some coconut oil, also (Nutiva brand)
Raw Agave

Also:

About 1 tsp. vanilla (I’m not a purist) or scrapings from vanilla bean
handful of raw shredded, dried coconut (optional)
sea salt to taste (1/2 tsp. or so?)
cinnamon (optional)
other additions – nuts, dried fruit, hot pepper, spices… all optional and likely delicious

Optional Topping or Base:

Dates and Walnuts or other nuts combined in food processor with a pinch of cinnamon and Sea Salt . Or not. Pulse those first and set aside.

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For the fudge:

Finely grind nuts in food processor, add other dry ingredients and pulse. Cashews are the creamiest, but I’ve read not truly raw due to the way they are processed. I did a combo of cashews and almonds. (You could use less or no nuts – of the recipes I found, many had no nuts at all, but I thought it might give more body to the fudge.) I softened the coconut butter over a very gentle heat, mixed in a little coconut oil, and then sort of mixed all of that with the agave and vanilla. Then I added that into the food processor with the dry ingredients. It created sort of a thick dough consistency. Spread out into a pan, 9 x 9 works good for the amounts above. Add topping or not, or use the topping as a “crust.” Chill and store in the fridge. It will get very firm, but probably too soft at room temp. It’s a little tough to cut when thoroughly chilled. It freezes very well.

More chocolate and less nuts would make it more like candy or truffles. Mmmm!