Adrianne Chu's Recipe for Raw Vegan Chocolate Fudge

EAT + DRINK | Cooking with Adrianne Chu

Learn how to make Raw Chocolate Fudge by SF's Fave Indie Film Enthusiast and Film Maker Adrienne Chu.

Jeremy Joven Editor in Chief

by Jeremy Joven
Published July 2014 | The Ingredients Issue

Growing up in the Bay Area gives you quite a different perspective early on when it comes to nutrition and food. Your parents instill valuable knowledge in their kids from an early age, which continues to flourish in adulthood surrounded by like-minded individuals with a deeper understanding and appreciation for social awareness, holistic living, and community. Adrianne Chu is one of those Bay Area natives, omnipresent and a giver of the tightest hugs you’ll ever receive. Unlike our two guest chefs, Adrianne is not a food celebrity or an entertainer of sorts—just the perfect example of what growing up a San Franciscan is like.


“My mom is an RN, and she’s always taught us how to be healthy. I learned to cook at an early age—making fried rice with my dad since I was 12.” Adrianne has been living in the Mission District for almost a decade, and with her numerous exploits in the creative field of film, she’s constantly surrounded by individuals who similarly value community and food, which always ends up in epic potlucks.


By day, she works at the historic Roxie Theater, and by night she dreams up crazy-creative dishes to enjoy with her friends. Life in the city for her is an endless exploration of the simplest pleasures best enjoyed with good company and healthy, delicious feasts prepared with love. Adrianne pursues her career like she cooks in the kitchen—with a lot of experimentation, enjoyment, and passion. She is sharing with us a communal recipe she’s improved on over the years—a sweet for your sweets—a healthy and delicious serving of raw chocolate fudge.

Raw Chocolate Fudge
with fresh berries

Adrianne Chu's recipe for Raw Vegan Chocolate Fudge

Ingredients

1 Cup melted Raw Cacao Butter
2 Cup Raw Cashews
1 Cup Raw Honey
1 Cup Raw Cacao Powder
1 Cup Coconut Palm Sugar
1/2 tsp Pink Himalayan Rock Salt
1 Whole Madagascar Vanilla Bean
1/2 cup of Organic Cacao Nibs

Garnish
Raspberries / Blueberries
Mint & Organic Powdered Sugar

Medium Sized Glass Dish
Blender (Vitamix)
Mixing bowl

Soak 1 1/2 cup cashews in water for 15–20 minutes. Melt the raw cacao butter in a saucepan in the lowest heat setting on a stove. While the butter is melting, drain the cashews, and place them in the blender with 1 cup raw honey. Split the vanilla bean down the middle, and use the back of your knife to scrape out the seeds. Add the vanilla bean to the cashew-honey mixture. Blend on a low setting until creamy and smooth.

In mixing bowl, add 1 cup coconut palm sugar, 1 cup cacao powder, and 1/2 teaspoon pink Himalayan salt. For added texture, chop up leftover cashews and mix them in the bowl. (For optional flavor, try using a pinch of fresh rosemary, and blend it with the dry mixture.) Add the mixture of honey, cashews, and vanilla bean from the blender to the mixing bowl. Then add the melted butter, and mix well using a spatula. Once the consistency is to your liking, pour the mixture into the glass dish and freeze for at least 45 minutes. Once it’s set, cut it into serving portion abd serve!

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