Valentine’s Day Fudge Hearts
First published 23/02/2014
The raw food diet maybe more than a trend, but is it good for everyone? Food fads come and go and diet books will always sell. The popular view among adherents is that enzymes in food are destroyed when the food is heated beyond 45 C. Supporters say the vital enzymes carry a life force which is essential for healthy chemical processes within the body. The Godfathers of Raw include American nutritionists David Wolfe and Gabriel Cousens whose principles have been practised in the U.S. for over 15 years and have slowly inspired a global dedicated following.
However, unlike other food trends and culinary movements, raw food is not founded on indigenous tradition, ingredient driven or steeped in historic gastronomic culture. I’ll let you be the judge of whether raw food is a fashion, a fad or here to stay – but one thing I can guarantee is that you will all love these sexy little love hearts!
Fancy raw fudge hearts
1 cup coconut flour
2 tablespoons mesquite powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ cup creamy nut butter at room temperature – see my recipe below
½ cup cacao butter, melted
½ cup raw agave or organic maple syrup
1 tablespoon organic vanilla powder or essence or 2 vanilla beans, scraped
Raw cacao icing
2 tablespoons cacao butter
1 tablespoon raw cacao powder
1 tablespoon raw agave or organic maple syrup
- To a medium bowl combine the dry ingredients and whisk well.
- In a food processor or Vitamix add the nut butter, agave or maple syrup and vanilla then pulse until just blended.
- Finely chop the cocoa butter and melt over a low heat (heat under 45C for raw food traditionalists) until melted. Do not burn!
- Add cocoa butter to the food processor with the nut butter/maple mix. Pulse until very smooth.
- Pour over the bowl of dry ingredients and stir until well combined.
- The mixture will form a dough that should resemble raw cookie mixture.
- Press into 12-24 heart shaped silicone moulds ensuring the dough mixture is well packed so no air bubbles form.
- Place in the fridge for at least an hour to set. Carefully pop out onto a wire rack and then ice as below.
- Keep stored in the fridge for up to 5 days or in the freezer for up to 4 weeks.
- Combine equal amounts of brazil nuts, almonds and macadamias in a high speed blender and process until smooth and creamy.
Raw cacao icing
- Melt the cocoa butter, add the agave and cocoa powder and whisk gently over a very low heat until smooth and glossy.
- Carefully coat the bottom of each heat with icing, turn upside down and allow to set on a wire rack.
- Chill as soon as you have completed icing all hearts and then serve or keep well chilled.