Dark Chocolate Ribbon Fudge

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.

THE RECIPE:

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
THE RECIPE:

~2c raspberries
~1/4 c orange juice concentrate
agave - to taste

Bring all ingredients to a boil and mix. Let cool, and keep in fridge.

5-Minute Fudge

yummo.

 FUDGE!
I may or may not have gained ten pounds from eating two batches of this in four days. (The uncertainty comes from the fact that I refused to get on a scale!) No worries though, it was worth it!

Now, you may think that the name (5-Minute) comes from assembly time, but that's not entirely the case-- it's more like, that's how long it will last before being completely devoured, because it's that deliciously addictive. (I'm only sort of kidding.)

 Can you actually make this in five minutes? Try it and let me know. I probably can't, because I'm perpetually mis-estimating time, BUT it only has four ingredients, and really all you need to do is mix them in a bowl, spread the goop into a pan, and pop that baby into the fridge. (Fridge setting > 5 minutes- it doesn't count!)


THE RECIPE:

1/4 c coconut oil
1 c almond butter (I used raw creamy unsalted)
1/2 c agave
3/4 c cocoa powder

Combine all ingredients, stir until mixed.  Line an 8x8 pan with waxed paper, pour in fudge goo, and place in fridge to set (~30 mins, or until firm), or, if you can't wait- just eat it wet. And then smooth over the area you ate to destroy the evidence! :)

 This stuff is delicious, and super rich. It's kind of like gold, in food form, only chocolate colored instead of gold colored. (Also, you don't have to dig and dig and diggety dig for it.)

Oh, oh, also, this recipe's raw! (provided you use raw almond butter, and whatever cocoa powder you accept as 'raw')

 ~~~~~~~~~~

 Also, I got a new surfboard! Thanks to my mom for a FANTASTIC yardsale find, scoring me my first longboard.

MmmMmmm, beeeeaaaaach....