Valentine’s Day is around the corner and for many it is a time for candy hearts, chocolates, roses, exchanging cards and romantic dinners. The holiday began to be associated with heart shaped boxes containing chocolate confections with a Cadbury heart box as a marketing item. It was a hit and since then the holiday and the hearts containing confections have been linked.
For this year’s Valentine’s Day, I’ve come up with a cacao version of my sunbutter fudge that is intense in cacao flavor. When making the sunbutter for this recipe, I recommend adding an extra date or two so that the cacao is balanced with sweetness without extra honey or maple syrup. The fudge will be thick as it comes together. Be careful with the heat so as to not burn the candy. If you choose to use a mold as I did in the photo here, know that the fudge’s thickness/density makes it so that it can be placed and shaped in the mold by hand versus by being poured. Be careful not to burn your hands when handling the fudge.
1 cup cacao paste / chocolate liquor
1 cup date sweetened sunbutter
3-4 tbsp sweetener (maple syrup or honey)
1 tsp vanilla powder
¼ teaspoon sea salt (optional)
Place all ingredients in medium saucepan on medium-low heat. Stir until smooth & fully incorporated. Place in bread loaf pan or molds*. Refrigerate until hard. Cut & enjoy. Store in refrigerator.