Happy November!

Is it just my imagination, or did October pass by with extraordinary speed?

Although I am most attached to Summer, October has always carried a feeling akin to “Summer’s last breath.” For me, Hallowe’en is not only a celebration of harvest season, but also the harbinger of Winter Solstice…
The very last celebration of life itself, just preceding the moment when everything goes into extreme hibernation mode until the arrival of Spring Equinox.

In my mind, today’s arrival of the new moon marks the beginning of that slowly downspiraling cycle in and out of darkness. Somewhat synchronistically, Diwali has also arrived to light the way into cyclical movements to come. What better way to shine some warm brightness into the imminent darkness than with a multitude of lamps?
Tonight I plan to offer prayers of gratitude and hope by offering candles and the incomparable beauty of pomegranate. Pomegranates

I am exceptionally thrilled that it’s now pomegranate season, and so very grateful to Rick’s Seasonal Produce for having made available such an abundant supply. Pomegranates are wonderful in so many ways, so much that they have been held in high regard throughout the ages by numerous spiritual traditions. They are some of the most health-enhancing (and life enhancing) fruits around, having shown clinical evidence of unique properties which can clear arteries, boost immunity, reduce inflammation, improve memory, and purge the body of parasites.

Amazing, right?

Words cannot adequately express the true level of appreciation I hold for these mystical little gems, so I shall translate some of my feelings into a recipe long overdue (as per special request by the fabulous Cobi of Veggietorials, to whom I am grateful for her patience in awaiting this post):


Pomegranate White Chocolate Fudge



Necessary Equipment:

  • Glass or ceramic bowls
  • Measuring spoons
  • Mixing spoons
  • Cutting board
  • Sharp knife
  • Glass pan (I use a loaf pan)
  • Food dehydrator or double boiler*

Raw cacao butter


  • 1 C raw, organic, fair trade cacao butter (grated)
  • 1/2 C raw coconut butter (Artisana works best)
  • 1/2 C raw (unrefined) coconut oil
  • 1/8 tsp Celtic sea salt (finely ground)
  • Pinch vanilla powder
  • 1Tbsp raw coconut nectar (or to taste)
  • 1 tsp powdered orange peel (optional)
  • 1/4 tsp powdered lucuma (optional)
  • Arils from 1 fresh organic pomegranate*

Preparation Instructions:

  1. Place cacao butter into glass bowl or jar and put into dehydrator at 115ºF (for as long as it takes to melt).**
  2. Once melted, stir in coconut oil, coconut butter, coconut nectar, salt, vanilla, lucuma, and orange powders until all elements seem well incorporated. Stirring/mixing vigorously is extremely important!
  3. Pour mixture into glass loaf pan.
  4. Pour pomegranate arils into pan until evenly distributed throughout the mixture.
  5. Place pan in freezer to set up.***
    After about 10 minutes, the mixture should have solidified enough to allow scoring to be cut later.
  6. Score fudge as desired for later cutting, leave in freezer for at least 45 minutes before full removal.
  7. Serve and enjoy in vibrant health!

* Spring/Summer variation: use fresh cherries & chopped macadamia nuts in place of pomegranate arils

** If using a double boiler, simply place bowl containing cacao butter inside the pot containing warm/hot water and leave to sit until melted.

*** Something else I feel inclined to suggest is allowing it to set up *just slightly* after mixing, then stirring a bit more to ensure that the sweetness is evenly distributed throughout the mixture. The coconut butter sort of makes this less of an issue than if we were working with straight cacao butter and coconut oil (both of which are very thin), but it still seems worth mentioning due to the sinking nature of heavier elements when combining with the two.

For any additional questions or concerns, please feel free to leave a comment below or contact me on Facebook! =)

Pomegranate White Chocolate Fudge