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Cranberry + Pistachio Fudge

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Wednesday, 28 June 2017


If you're a chocolate lover, the discovery that it can be made and enjoyed as a nutritionally dense, guilt-free food (not just candy!) is a true life changer. Real chocolate, the stuff made from a base of actual cacao nibs or cacao powder and minimal sugar, is rich with iron, zinc, fiber, magnesium, and antioxidants galore. Here is a special treat from Emily Von Euw of This Rawsome Vegan Life perfect for all the hard core chocolate fudge lovers out there.

Recipe adapted from a recipe in The New Vegan by Áine Carlin


At a glance
1/3 cup coconut sugar (or brown rice syrup)
1/4 cup cacao butter
2 tablespoons coconut oil
1/3 cup cacao powder
1 teaspoon vanilla extract
3 tablespoons tahini
1/8 teaspoon sea salt
2 tablespoons maple syrup
1/4 cup dried fruit (I used goji berries and cranberries)
1/4 cup nuts (I used pistachios and almonds)


1. Grind the coconut sugar - if using - into a very fine powder; I used a coffee grinder. Melt the coconut oil and cacao butter in a small pot on low heat.

2. Once melted, stir in the cacao powder, coconut sugar, vanilla, salt, tahini and maple syrup. Take off the heat and stir in the dried fruit and nuts.

3. Pour into a lined loaf pan or chocolate mold(s). Let it harden up in the fridge for a few hours.

4. Decorate as you like! I used more cacao powder, some sesame seeds and mint leaves.

Additional Tips

Recipe by Emily Von Euw: