Sunday, September 11, 2011
In addition to being delicious, this fudge is incredibly flexible when sliced into thin strips. The sculpting possibilities are endless, but of course I ate it all before getting around to shape more than a simple spiral. I also added raspberry sauce, home-made with raspberries from my back yard.
1/2 c coconut oil
8oz unsweetened baking chocolate
1/2 c agave + small dump (~2 tbs)
1 c coconut sugar
1/3 c cocoa powder
1 tsp vanilla
1/8 tsp sea salt (or, to taste)
Line a 8x8 baking pan with waxed paper.
Use a double boiler to prevent chocolate from burning. Before pan is hot, add all ingredients except vanilla and sea salt. Turn heat on to medium, and stir continuously until chocolate is just melted, and all ingredients are combined. Do NOT overheat. Then add vanilla and salt, stir to mix.
Pour fudge into lined pan, and set in fridge to cool. (Takes about 2 hours)
After the fudge has set, when it is left out of the fridge for a few minutes, thin strips will be very flexible- hence, it's "ribbon fudge!"
Also-- RASPBERRY SAUCE
~1/4 c orange juice concentrate
agave - to taste
Bring all ingredients to a boil and mix. Let cool, and keep in fridge.