Raw Coconut Cashew Butter Fudge

So in sticking with the chocolate and coconut theme this week I bring you chocolate salty (coconut) balls! 
        I had to do it! I don’t see how anyone can make a round chocolate treat and not think about South Park! But I don't want to get too carried away with the whole "put em in your mouth" thing, so I am just going to leave it at that. 

        This is the second sinfully delicious raw treat that I have made this week, and I have to say I am really starting to like this whole raw food thing! You can eat pies and fudge without feeling guilty about it because its good for you! It makes me wonder why people ever resorted to using processed sugars and oils to make sweets, when you can use all natural raw ingredients that come from the Earth and make things that are absolutely wonderful! 

You’ve got options: 

• If you omit the whole coconut-covered-chocolate-salty-ball-thing step, you are left with a super delicious fudge-like coconut cashew butter that taste good with just about everything and is perfect paired with fruit for breakfast! 
• If you absolutely hate coconut you can completely omit it from this recipe. You will be left with really yummy chocolate cashew butter that can still be made into the original chocolate salty balls by simply sprinkling a little sea salt over them.

Mmmmmm! Chocolate cashew butter! 

What you need: 

• 2 cups of raw unsalted cashews (soaked) 
• 1/2 cup of raw agave nectar or raw honey 
• 1 cup cocoa powder 
• 2/3 Tbsp vanilla extract 
• 1 1/2 tsp cinnamon 

• 1 cup unsweetened shredded coconut (optional)
• 3 tbsp coconut oil (optional) 

• 1/4 cup unsweetened shredded coconut (optional) 
• 1/2 tsp sea salt (optional) 

What to do: 

1. Soak cashews in water for at least 6 hours or longer. 
2. Drain cashews and combine with agave, cocoa powder, vanilla extract, cinnamon, 1 cup of coconut, and coconut oil in food processor. 
3. Pulse until ingredients are well combined and a creamy butter has formed. This will take about five minutes or more depending on how crunchy you want your cashew butter. You may need to scrape down the sides a few times during this process. 
4. Now you have your cashew butter. You can stop at this step and enjoy the fruits of you labor, or you can continue to the next step and take this butter to the next level! 
5. Combine the remaining coconut and the sea salt in a bowl.
6. Using a melon baller or just regular spoon, scoop out 1Tbsp scoops of the butter onto wax paper.
7. Roll butter between the palms of your hands until it takes the shape of a ball.
8. Roll the individual cashew butter balls in the coconut and salt mixture until they are evenly coated 
9. Serve immediately and enjoy! Store your Coconut Cashew Butter Fudge balls in an air tight container, and if you have any reaming butter store it in a separate container. Both will keep for 4-5 days in the refrigerator. This recipe yields roughly 2 1/2 cups of cashew  butter. 

Music to eat to: ...since you can't really bake when you're making raw food! 

This recipe was inspired by this recipe.