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 basically a love spell via chocolate. Cinnamon and rose have long been used in rituals with intention to attract love — romantic love, self-love, platonic love, whatever type you’re looking for. Mixed here with cacao, which is also an aphrodisiac, you’ve got a magical little treat on your hands!

This is a really nice, easy-to-make recipe and also a solid choice to enjoy before bed if you’ve got a late-night sweet tooth. It’s higher in fat, which keeps your blood sugar stable to avoid messing with your sleep. 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.

I use raw cacao powder in this recipe, not processed Hershey’s cocoa powder, which we want if we’re looking for the medicinal benefits (otherwise if regular cocoa powder is what you have on hand, go for it).

I love adding rose and other unexpected floral flavors to my recipes. It’s 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 get my petals from Cambridge Naturals in Porter Square, Artemisia Botanicals in Salem, or Mountain Rose Herbs online.

On to the fudge!

5.0 from 1 reviews

Cinnamon-Rose Cacao Fudge

 

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Author: Kristen Ciccolini

Recipe type: Dessert

Ingredients

• 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
• 5 drops rose water
• Rose petals, for garnish (about 2 tbsp)

Instructions

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.

Notes

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.

Be careful not to put too much rosewater, otherwise you could get into soapy territory. 5 drops doesn't even fill my smallest measuring spoon so I really do suggest using a dropper if you can.

3.5.3239