The Chunky Song left quite an impression on my husband and me, as young kids in the sixties. Here’s a link to a clip of the old ad, complete with the “Open Wide for Chunky” song. Cracks me up.
But seriously, they were on to something with that old-fashioned confection. It used to contain chocolate, apples, grapefruit, raisins, cashews and Brazil nuts. Yum- good stuff! And Brazil nuts’ll even give you a good dose of your daily selenium!
The recipe changed when Hershey’s company bought it- they made it with peanuts, raisins, and of course chocolate. (Not to mention a few chemicals- artificial flavors, soy lecithin, TBHQ and Citric Acid). I suspect that they found this recipe to be cheaper. More profit. The American way?!
This recipe for bittersweet chocolate is a good alternative to the recipe below, since it uses cocoa powder, which is easier to deal with. I’ve also posted a Coconut Bark recipe here. And this Cocoa Nib Fudge is a previous incarnation of the recipe below. But I tweaked the recipe, and love this new version best. If you have cocoa nibs on hand, the following recipe is perfect.
OK- it’s starting to seem like I’m a little obsessed with chocolate! Well, it does make me happy :). Maybe it makes my brain better too- they say the MCTs in coconut oil are great for us!
Oh, one catch with cocoa nibs (“cacao nibs” to be exact)– something like a Champion juicer works well to grind up those nibs. I’ve used the Vitamix dry blender, but even that doesn’t puree them completely. The Champion does a decent job of it. And that thing lasts. I purchased mine back in 1982 while working at a health food store. It still comes in handy when I’m juicing loads of juice for kombucha or for an occasional cleansing fast. It is a good investment!
This makes a great alternative to other chocolate options containing refined sugar. Satisfies my chocolate cravings, and is pretty nourishing too!
Makes 2 lb.
- 1 1/2 cup raw cacao nibs
- 1/2 cup coconut oil (part butter or cocoa butter if desired)
- 1/3 c. palm sugar (or 1/4 c. honey)
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 c. macadamias
- 1/2 c. dates, pitted
- 1/2 c. raisins
Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > 1 1/2 c. raw cacao nibs
Process toasted cacao nibs (ideally in a Champion juicer; next best is Vitamix dry blender) until quite smooth. Add and process again (or run through Champion juicer again): > 1/2 c. melted coconut oil
In a big bowl, mix together with: > 1/4 c. palm sugar > 1/4 tsp. salt > 1 tsp. vanilla > 1 c. macadamias > 1/2 c. dates, halved > 1/2 c. raisins
Spread in loaf pan, then refrigerate overnight.
Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slices; will last in refrigerator for a month or two.