Note: Somehow I managed to ‘un-publish’ this recipe and I just realized it, so I’m sharing this again because it’s too good to miss! Bon appetit!
This fudge, or a version of it, was my saving grace. When I went gluten free, I also went dairy, soy, egg and corn free and limited sugar and couldn’t have most grains. I used to pride myself in my baking skills, and was totally discouraged with the variety of “incredible inedibles” I was making at the time.
My first success was chocolate chestnut fudge, and I’ve been making it every year since. Rich, chocolatey, decadent, moist, satisfying and delicious. When I had the first piece of fudge, I knew I would find some way to make the diet thing would work, I would learn the ropes, and somehow it would all get better. And boy, it has!
Did I mention that it’s vegan and sugar free? yep, this is some fudge, and it’s totally easy to make. The only hard part is letting it chill overnight.
I’ve submitted the recipe to Slightly Indulgent Tuesdays over at Simply Gluten and Sugar Free. Check out the roundup!
8 oz chestnuts-jarred or pouches work perfectly
2 heaping Tablespoons macadamia butter
2/3 cup agave
1 Tablespoon vanilla
a pinch of salt
4 dropperfuls of liquid stevia concentrate
4 oz melted unsweetened 100% chocolate–preferably Scharffen berger
1/2 cup chopped walnuts, hazelnuts, pecans, etc. OR cacao nibs. (optional)
mint extract or orange zest (optional for variations)
Melt chocolate in a heat safe bowl. The lazy/easy method is to nuke in a glass bowl for for 1 min 30 seconds.
Put chestnuts in food processor and process until it’s smooth, occasionally scraping down. Add ingredients through stevia and blend well. Add in melted chocolate and pulse again. Stir in nuts and or orange or mint if desired.
Scrape into a 9X5 bread pan lined with wax paper, or double recipe and use an 8X8 square pan. Flatten out the top. Cover and refrigerate overnight, or you will have tasty goo. Cut into pieces and enjoy. Best slightly chilled.
Stumble It!
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How fine do the chestnuts get ground? Could you sub peanut flour (which is really fine-like regular flour) instead? Also, if you don’t have unsweetened chocolate could you use oil/melted butter and cocoa? This looks great! I’ve been looking for Christmas treats I could eat!:)
They are somewhat coarse chunks. Since I can’t eat peanuts, I don’t know how that subs, but chestnuts have a MUCH higher carb content, so I would imagine it would be very different.
When I used more cocoa powder and less solid chocolate, I get more of a frosting consistency than fudge, but it’s still yummy.
Beautiful! I love the sound of these =D.
I really want to make these!!!
WOW does this look amazing!! I would love to have some of this over the holidays 🙂
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The combination is perfect. Chocolates and nuts always do well together. They are meant with each other.
This looks so great, I will try those for sure! And have a glass of red wine before..
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This looks amazing!
I’m really happy to have found you – between me and my family, we have allergies to gluten, dairy, eggs and soy as well! I’m adding you to my google reader as I’m really interested in your recipes!
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This looks amazing!
I can’t get chestnuts where I live (South Africa). Is there anything I could substitute it with?
I would like to add chia to this. I can make Chia gel, what could I swap out and replace with chia gel?
Sorry for all the questions! I am sure this will be brilliant! I can’t wait to try it!
Your site has such great recipes!
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I just made this and it’s yummy! I used cashews (that’s what I had on hand) and ground them up first in the food processor. What a genius use for chestnuts. Thank you!!!!
yay! so glad you enjoyed it, Jennifer!
Chestnuts, macadamias, chocolate — some of my favorite foods! Can’t wait to try this