This absolutely gorgeous chocolate concoction was served up at a great workshop I attended at Equilibrium Yoga and Wellbeing Centre.

The whole weekend was about sensuality and sexuality and how to celebrate and find joy in our bodies, discarding the shame that we so often hook into.  Cacao fudge was the perfect food to eat during such a weekend.


Makes 25 fudge squares

1cup Cacao butter
3vanilla beans(scraped insides only)
1cup agave syrup
Half cup finely ground cacao nibs
8 1/2 ounces cacao powder
3/4 cup almond butter
1/2teaspoon Himalayan/sea salt


1. Slice vanilla pod lengthwise and scrape the seeds into blender or use 2teaspoons vanilla extract.
2. Add melted cacao butter and blend.
3. Pour mixture into a bowl and stir in salt, agave and almond butter.
4. Add finely ground cacao nibs and cacao powder, mix well by hand.
5. Place the mixture into a container or baking sheet and level it out with a spatula.
6. Place in the fridge or freezer until hard, then cut into the size you require (it is a very rich mix so start small!) and then share……

To this basic recipe try adding dried berries such as gojis, blueberries etc and also substitute other nut butters….when I made it there was only hazelnut butter in the cupboard so that was popped in.  Also worth noting that if using vanilla extract there is no need to blend as blending is to break down the vanilla pod contents.

This wonderful recipe comes from a lovely book called Sweet Gratitude which contains loads of great desserts using healthful ingredients in their raw state.  In the book the above recipe is called Raw Cacao Fudge but the nut butters I have used are not raw.   So this is my take on their fudge and so much better for you than our traditional idea of fudge!

Give it a try and share with friends and family….with love!

And thank you to Sandra for making this and sharing the joy of sensual eating.

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