Cinnamon-Rose Cacao Fudge

I entered a contest recently that focused on using cacao in new and different ways. Fudge, admittedly, isn’t a revolutionary use of cacao, but I thought infusing it with rosewater was pretty nice, and the petals were so Instagram-worthy.

Well, I didn’t win (someone else made chocolate TORTELLINI), but it was a good excuse to put a new recipe out into the world. If you’re not into the funky ingredients, just use the base of the recipe (coconut oil, almond butter, cacao powder, maple syrup) and follow the same directions.

This is a really nice, easy-to-make treat right before bed if you’ve got a late-night sweet tooth. It’s ketogenic (#fatbomb), so all the good-for-you fat won’t spike your blood sugar, and there’s very low sugar in it anyway. Cacao also has built-in relaxing qualities thanks to magnesium, and contains a little bit of tryptophan as well, which converts into the feel-good hormone serotonin. We want to use raw cacao powder, not processed Hershey’s cocoa powder, as it contains the highest concentration of antioxidants and little caffeine compared to roasted cocoa. Make your desserts work harder for you!

Rose is a new ingredient in my recipes. I’ve become obsessed with adding it to everything since I started making this healthy hot chocolate combo from fellow CNE alum Jessica Grosman. Aside from it being my middle name, which adds to my love for it, rose is a wonderful herbal remedy for stress reduction, anxiety, and immunity. It may also help with regulating menstruation (you can make a tea by steeping the dried petals). I got my petals from Harvest Co-Op in Central Square (Cambridge) and they can also be found at Cambridge Naturals in Porter Square.

On to the fudge!

Cinnamon-Rose Cacao Fudge
Recipe type: Dessert
  • 1 cup melted coconut oil
  • ½ cup creamy almond butter
  • ¼ cup raw cacao powder
  • 1-2 tbsp maple syrup
  • 1 tsp maca powder (optional)
  • ¼ tsp cinnamon
  • ¼ tsp vanilla extract
  • 8 drops rose water
  • Rose petals, for garnish (about 2 tbsp)
  1. Whisk all ingredients except rose petals together until smooth. Use an immersion blender if the almond butter needs help incorporating.
  2. Pour into mold of choice, or bottom of a loaf pan to about ½ inch high and sprinkle rose petals on top.
  3. Freeze until set, 15-20 minutes for softer fudge if you just need your fix ASAP, at least an hour for a more candy-bar-like snap. If it's in a loaf pan, take it out at 20 mins to slice into bars or triangles while it's still soft.
I store mine in the freezer, but it can be stored in the fridge. Room temp will melt the coconut oil and things will get messy.


2 thoughts on “Cinnamon-Rose Cacao Fudge

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: