Raw Chocolate Fudge Brownies Recipe

Dr Ben Kim
Friday, 13th April 2012

Here's a great recipe for chocolate fudge brownies using almond butter, coconut oil and honey that is 'cooked' by placing it in the freezer. Read on, and try not to dribble...

This is for fudge and brownie lovers out there who want to enjoy their decadent squares and still respect themselves in the morning!

Start by adding about two cups of almond butter to a large mixing bowl. Today, I used about 500 grams of almond butter - every last bit that I could get out of a small jar.

You can use raw almond butter or roasted almond butter. I find that roasted almond butter is a better choice for this recipe, as it mixes more easily than the raw form, and roasted almond butter also has this great aroma and flavour that can't be matched by any other nut butter.

Be sure to add all of the naturally occurring almond oil that sits at the top of the jar - this oil is essential to getting a good mix. Use a fork to bring the almond butter and oil together and to smooth out any clumps that might come out of the jar.

This is about what the consistently should look like:

Next, add a quarter cup of raw cocoa powder to the almond butter. A tasty way to get heart-healthy flavonoids into your system.

Give things a good mix with a fork until the chocolate is well incorporated with the almond butter. Here's about what it should look like:

Next, add about half a cup of raw honey.

Give it another loving mix until the honey is evenly distributed.

Now if you have it, you can add a tablespoon of coconut oil to the mix. If your coconut oil isn't soft and close to being in liquid form, heat it up before adding it.

Adding coconut oil improves the healthy fatty acid content of this recipe, and also adds a bit of silkiness to the final product, but we've enjoyed these fudge squares without coconut oil on several occasions, so no worries if you don't have easy access to coconut oil.

Next, if you have a cured vanilla bean, open her up, scrape out as many fresh vanilla bean specks as you can, and add them to the mix. If you don't have a vanilla bean lying around but still want some vanilla flavour, it's fine to add a teaspoon or two of vanilla extract. We've gone without any vanilla altogether, so no worries if you don't have the real thing or some extract.

Here's what your edible "batter" should look like once the vanilla and coconut oil are mixed in with a fork:

And now for the final ingredient, just a modest teaspoon of sea salt to add an extra kick of flavour and to help enhance the flavours of all of the other ingredients:

After giving things a good mix to evenly distribute the sea salt, transfer your batter into a casserole dish or baking pan - just anything that's about the size of a regular pie plate.

Now use a spatula - or in a pinch, the back of a spoon - to spread the batter out until it lies relatively flat in the dish, about half an inch to a full inch in height. It's fine to leave it a bit higher, but not too much, as you want to be able to easily cut through it after it's spent some time in the freezer.

Here's about what it should look like when you're done:

Now try to get it in the freezer before a little munchkin comes along looking to make a fine mess out of your creation.

Well, if someone must have a taste right away, at least you know that the batter is healthy and totally safe to eat straight away!

After all the taste testing is done, put the fudge/brownies away in the freezer and let things sit for a good 24 hours.

Once the batter hardens, you can cut off one-inch squares as needed. We find that the texture continues to harden as the days go by, and we like these fudge squares best after about the second or third day of sitting in the freezer.

Just one thing: they begin to melt slowly after a few seconds of being in contact with your fingers, so bring out only what you need and devour them up at an efficient pace.

This article first appeared on drbenkim.com and is reprinted with kind permission of Dr. Ben Kim. For more recipes, see his website.

Star E Khechara |
Sun, 15/04/2012 - 16:33

I am a nutritionist specialising in raw foods but this fudge is not healthy at all. The idea that adding a tablespoon of coconut to it to 'balance the fatty acids' is complete nonsense.

This fudge is not only extremely high in fat, but the n-3 to n-6 ratio is dangerous for health. Omega 3 to 6 ratios should be ideally 1:1 however 1:4 is acceptable as healthy. In this recipe your ratio would be 1:30 which is the ratio found in people eating junk foods and the ratio found in diets of those with heart disease.

Just eating 1 square of this fudge would mean not being able to eat any other food that day with any fat in. So just leaves then, all day :-(

Maddy Harland |
Wed, 18/04/2012 - 11:17

Hi, Thank you for your comment.

We have renamed the page - we should probably say it is naughty too.

hayley |
Thu, 26/04/2012 - 08:37

Coconut oil IS GOOD for you. So much of traditional nutrition and the healthcare system campaigns dictate what we think is good for us but like advertising, should we believe it? If they had it their way, we would be cutting out all fats, eating wheatabix for breakfast everyday and taking antibiotics every time we got a sore throat but none of that advice consists of a balanced diet. We should have a more holistic approach to nutrition and rather than cutting things out and regulating the way we eat, we should treat it with abundance, enjoy our food, eating the things that are good for us and eating loads of the HEALTHY FAT - yes, there is such a thing.

Coconut oil can speed up your metabolism, prevent Alzheimer's and it is fantastic for your skin. I eat bucket loads of the stuff and drink coconut milk every morning and I feel great and have noticed my metabolism speed up. If you want to read further on the benefits of coconut oil, here is a good article that you might find interesting. http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html

In addition to coconut oil, the thing making this fudge taste so fantastic is raw chocolate. Raw chocolate is also incredibly good for you and I will sing its praises until I die in my lucid old age and not from being fat.

Jayne Walken |
Tue, 01/05/2012 - 22:26

This looks amazing & I shall be sourcing some almond butter asap.
I love coconut milk - next to almond milk is the nearest thing to 'real' milk - keep off the soya rubbish.
Brilliant method to freeze!

PS. I'm suspecting that the above 'Nutritionist' is really a Dietician as they label all fats as 'bad'. Please get your knowledge up to date & stop spreading dangerous myths.

azalie |
Sun, 06/05/2012 - 05:37

Hi, Thank You for your recipe and enthusiasm. I make a similar recipe and it is so delicious that i think it is like the witch's toffee! I make it about once every three months and everyone has a little treat over and over for a few days. Nice contrast compared to our daily vegetable based diet. Great to not have stale white denatured flour and sugar in it. I have gradually lost weight and gained energy and vigour from eating 100% whole food.

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