A few weeks ago I spent a day with a wonderful organization called "Kids Grow" - a children's program that encourages interest in gardening and takes place in local community gardens. I spoke to the kids and their parents about Naturopathic Medicine and brought lots of herbs to explore, homemade pink lemonade (big hit!) and yummy treats. One of the treats I brought was "Raw Lavender Walnut Coconut Fudge" - a recipe I found on Mountain Rose Herb's Blog - http://mountainroseblog.com/lavender-walnut-milk-fudge-treats/. After the event, I received a number of requests for the recipe, so I decided to post it right to my blog. Enjoy!
Step One: Make the Walnut Milk
You need to make Walnut Milk first in order to use the pulp later on for the fudge. Bonus - you get a batch of creamy, lavender infused walnut milk too! Soak the walnuts in water for 6 hours or overnight, then strain and rinse. Place walnuts in a food processor and blend with 4 cups of water, vanilla and lavender. While the processor is running, drizzle in the maple syrup. Once blended, strain milk through a mesh bag or cheesecloth and conserve that lovely milk. Set the pulp aside to use for the fudge.
Step Two: Make the Crust
Mix together the walnuts, vanilla and maple syrup in a food processor to make the crust. Press into a square glass pan lined with parchment paper to prevent sticking. Place in freezer to harden while you make the fudge.
Step Three: Make the Fudge
Combine the walnut/lavender pulp, cocoa powder, coconut oil, maple syrup and vanilla in the food processor. Pour your chocolate blend over the hardened crust and place back in the freezer for 15 minutes or until solid. Once finished, it is best to keep this treat in the fridge.