Today I’m so excited to have France from Beyond the Peel here to share her delicious looking creation… chocolate maple fudge!
Everyone needs a fancy go to dessert that doesn’t take a lot of time.
Ok, at least I do. I love quick prep desserts, that don’t require baking, that look good and taste even better. To be honest, baking is really not my thing.
Sure, I’ll do it from time to time. There’s no other way to eat my favorites without making them myself, since I have yet to find a bakery around my community that specializes in real food desserts.
So if anyone out there feels like starting a real food bakery and treat shop, you’d have a very loyal customer…just saying…I live in Courtenay, BC…
But until that happens, I forge on.
I bake if I have too, and don’t if I can get away with it. You’d be amazed at the multitude of desserts one can make without ever turning on the oven.
But I have a secret for you.
You want to know the real reason I don’t like baking?
I’m a lazy measurer. It’s true. That’s why I like cooking. A little of this, a little of that. It’s easy. The whole measuring thing is tedious, to me. Yeah, if it’s your thing, that’s great. Maybe you can open a bake shop in my neighborhood.
No bake desserts are often care free the way that cooking is. The recipe for this Layered Chocolate Maple Fudge is super flexible and forgiving. My kind of dessert!
Go ahead, add different flavors or use ingredients according to what you have on hand. You can use nut butter instead of soaked cashews to speed things up, sub in almonds instead of walnuts or honey instead of maple syrup…it’s a party. Let’s get crazy.
However, that being said, this combo is pretty spectacular. Just saying.
Speaking of parties, this would be a perfect little treat for a party, one that starts with a “Thanks” and ends in a “Giving.” Oooh, or even Christmas, dinner parties, or potlucks (except these are best kept cold before serving and don’t put these on a plate next to the fire place…that would get messy.)
Or if you’re anything like us, make a batch and stick them in the freezer for regular nibbling. Honestly, it’s guilt free.
The only thing that is even remotely questionable is the honey and maple syrup, and in my books, ½ tsp of natural sweetener per serving is nothing to stress about.
I hope you enjoy these as much as we are at the moment.
Ingredients
- Maple Walnut Base Layer
- ½ cup coconut oil
- 3 Tbsp of Maple Syrup
- ½ cup raw cashews
- ½ cup walnuts, chopped
- Chocolate Layer
- ½ cup coconut oil
- ¼ cup of raw cocoa
- 3 tbsp of honey
- 1 banana, broken into pieces
- 1 tsp vanilla
- pinch of salt
Instructions
- For the Maple Walnut Layer:
- Start by soaking the cashews in just enough water to cover them. Allow them to soak for 2 hours. Drain the water off the cashews.
- In a blender add all the ingredients accept the walnuts and blend until smooth. If you have a high-powered blender like a Blendtec or Vitamix, this won’t take long. I used a regular blender and let it blend for about 8 minutes. Gently fold in the walnuts.
- Pour the mixture into a lined (parchment or plastic wrap) 3 x 5 pan. Place the pan in the fridge or freezer and allow the layer to set before adding the second layer.
- For the Chocolate Layer:
- Place all the ingredients into a blender or using a hand blender, blend until smooth. Using a hand blender takes less than a minute and will leave it nice and thick (the coconut oil will not be over heated) and makes it quick to set. Spread the chocolate layer and return to fridge or freezer. Serve chilled.
Don’t bother melting the coconut oil before hand. The heat of the blender is enough to melt it perfectly.
Guest post from Beyond the Peel
Thanks so much to France and Joshua of Beyond the Peel for coming by to share their amazing recipe. You’ll definitely want to pay them a visit. Beyond the Peel hosts TV Tuesdays with a new whole living themed video each Tuesday, a weekly whole foods recipe swap and they are always sharing the best looking healthy recipes!
Thanks for giving me the opportunity to write for your audience Katie. It’s such a wonderful community to share with.
Looks delicious! I think it would also be great with pecans. When do you mix the walnuts in? Do you just stir them in after blending the other ingredients?
For the walnut layer you can add the walnuts right before your pour the mixture into the pan and just gently stir them in.
Would need some serious will power to not eat the whole pan.
It seem as though some instructions have been left out …
Thanks for letting me know. It should be corrected now :) Have a great day and thanks for stopping by.
France is fantastic and this recipe is no exception! My sons and I made her banana-coconut fudge several times and this lovely delight appears to be a ranched-up version – can’t wait to try it! :). Cheers Katie.
This look so yummy!!! I pinned it so I can make it :)
This looks delicious! I love how thick it is…such a decadent (but healthy) treat! :-)
France is my hero when it comes to quick, easy, and DELICIOUS desserts. I’ve made several of her recipes and love them all. I can’t wait to make this one too. Thanks for another great recipe, France!
Hugs,
–Amber
She really does come out with some great recipes :)
Can you taste the banana in it? Sounds yummmy, just not sure about the banana part…
I’m not sure since this is France’s recipe. Hopefully she can chime in :)
I’m not sure what I did wrong, but these were awful…and with raw cashews at $11.29 a lb, I’m not sure I’ll try these again….
what is raw cocoa? Is this cocoa powder?
Raw cocoa is simply cocoa that is made without any heat involved in processing, so you could definitely use a standard cocoa instead.
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