When you need a rich, chocolatey fix and nutty seedy cacao balls just don’t cut it, these fudgy dairy-free choc chunks are about as rich and luxurious as raw chocolate can get. They are the result of a few good raw cocoa walnut fudge recipes rolled into one, with my favourite sweet nut pistachio taking centre stage with its unique flavour and vibrant green colours.
They are quick to whip up and keep in the fridge for two or three days – unless, as is the case here in the Naturalista kitchen, you eat them all in one go.
The problem of disappearing mixture is also of concern, but our willpower is hopefully lesser than yours.
40g cashew butter
1/2 cup cocoa powder (I use Green & Blacks Fairtrade)
80g pistachio nuts
45g maple syrup
70ml coconut oil
1 tsp vanilla essence
a pinch of sea salt (ideally pink Himalayan)
Start by blending the nut butter and coconut oil, then add in the vanilla essence. Slowly stir in the cocoa powder ensuring there are no lumps, then add the maple syrup. Roughly chop the pistachios and stir them in, with a pinch of salt (we feel a strong duty to taste as we go to get the sea salt just right) and spoon the mixture into a small cling-film lined dish. Set in the freezer for half an hour, cut into bitesize chunks and serve.