Blog :: Ramblings of a health nut

Balanced Out

Posted on 27 Mar 2013 by maisha (posted in: blogs)

A balanced diet includes lots of veggies, fruits, complex carbs, protein, and chocolate. Yes, chocolate! Preferably in a decadent, rich, and satisfying form. These raw chocolate fudge squares are just that!

An intense, sweet, and smokey, caramel-like base topped with a rich ganache and crunchy cacao nibs. All of this is balanced out by flecks of saltiness. It's so very mmm-orish <3

These squares tipped the scale and the glass ;-) Oh wait, the glass was tilted to begin with! Talk about balancing out...

Raw Chocolate Fudge Squares (makes 48 squares as pictured)

My chocolate fudge squares were inspired by this raw fudge recipe, with a few substitutions and additions of my own. I decided to write out my recipe for you guys, even though I practically followed the original, because my cup to gram measurements differed quite a bit in some cases!
Nutritional data per square (based on 48 total):


    *fudge base*
  • 2 c (240 g) raw macadamia nuts
  • 2 c (132 g) unsweetened organic shredded coconut (I measured out 2 cups and it seriously came nowhere near to the 240 g mentioned in the original recipe)
  • 10 medjool dates, pitted (173 g)
  • 1 c (100 g) raw cacao powder
  • 1/4 c (26 g) mesquite powder (*optional, but it adds that smokey, caramel-like flavor)
  • 1/4 c (28 g) lucuma powder (*optional, you can leave it out or sub with a different sweetener)
  • 1/4 tsp black lava sea salt (I find black lava sea salt has a much saltier taste than other salts, so a little goes a long way)
  • 50 g/1.76 oz raw cacao butter (no cup measurements for this as that's very tricky, unless you melt it first and then measure)
  • 1/4 c (25 g) raw cacao powder
  • 45 g (2 tbsp) A grade maple syrup
  • a sprinkling of cacao nibs and black lava salt to taste


  1. Combine all fudge base ingredients in the bowl of a food processor fitted with an S-blade and grind until it starts to sort of ball up. If you're not sure, pinch the mixture. If it holds, then it's done.
  2. Press the mixture into a square baking dish lined with baking paper. I use a pastry roller to smooth out the surface.
  3. Melt the cacao butter au bain marie.
  4. Add the cacao powder and maple syrup and stir until smooth and lump free.
  5. Spread ganache over fudge base, sprinkle with cacao nibs and salt, and let it set in the fridge.
  6. Cut into squares (I cut it into 48 squares).


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