Not that I imagine I’ll be giving up my homemade Nutella or vegan chocolate coffee cake any time soon… Of course, raw vanilla fudge isn’t quite as insanely healthy as a raw zucchini “pasta” covered in a cauliflower “alfredo”, considering it’s based around legumses and nuts (and often the peanuts that go into peanut butter are roasted, sort of defeating the “raw” purpose), but it’s damn better than that HFCS-laden yogurt you cover with mochi and hot fudge (and maybe a strawberry or two, for balance) at Pinkberry. Chocolate raw desserts are all well and good, but sometimes you crazy the aromatic sweetness of vanilla-infused raw treats! I do, at least, and I understand as well as anybody the necessary effects of cocoa–believe me. And in those moments? Reach for these babies. You’ll love this raw vanilla fudge because it’s insanely easy, damn healthy, and the rich, complex sweetness of the maple syrup or agave nectar (maple syrup if you’re 100% raw) naturally mingles with the aromatic vanilla for a positively gourmet treat. They last a long time in the freezer in an air-tight container, too, so whenever the craving strikes, you’ll be prepared! Especially with the hot weather upon us, a cool, light, and enzyme-heavy treat is just what the doctor ordered.
If you have a Vitamix, the texture will be just like that of traditional fudge–smooth and dense, mmm. If you, like us at the time of this picture, have just a regular ole’ blender, never fear! You’ll have equally delicious fudge, with just a little bit of texture from the cashews. Make this!
