If you know me, you know I LOVE chocolate!
For years I’ve been making my signature Walnutty chocolate as a healthier substitute for store-bought chocolate treats. That recipe includes lots of walnuts and other nuts and seeds, which provide health-promoting fats. But what about people who are allergic to nuts?
No problem, you can create a delicious, nut-free chocolate fudge!
Nut-free Chocolate Fudge
(makes about 36 pieces)
- 1/2 cup cocoa powder (I often use raw cacao powder)
- 1/2 cup butter or ghee (I make my own ghee using organic, cultured butter, see ghee recipe here) – ghee is softer/wetter than butter, so use a bit less ghee than you would butter
- 1/2 cup tahini
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1.5 cups quinoa puffs, rice puffs, millet puffs (any combination)
- 1/4 to 1/2 cup flaxseeds, ground
- 1/3 to 1/2 cup vegetable glycerine (very sweet but does not spike blood sugar – I get mine in large bottles from Azure Standard) or maple syrup/honey/agave syrup – adjust according to desired sweetness
- Line a metal 9×9” pan with parchment paper and put in the freezer to cool.
- Melt ghee, tahini, and cocoa together on stove in a medium pot on low to medium heat and stir until smooth.
- While those are melting, chop seeds in food processor.
- Add ground flax and puffs to chopped seeds and set aside.
- Remove prepared pan from freezer and have ready.
- Remove pot from heat and stir in vegetable glycerine, ensuring it is well mixed.
- Stir in seed mixture until blended.
- Pour mixture into pan and spread to corners.
- Put back into freezer or fridge until firm enough to cut.
- Cut the chocolate into squares and peel off of parchment paper.
- Keep refrigerated to keep it from getting mushy.