These Raw Choc Fudge Squares from Lizzie King are the ultimate afternoon snack, loaded with nutty goodness and covered in glossy dark choc.
In Lizzie’s words “Save this recipe and make a batch. Your gut bugs will adore it too.”
1 cup almonds
1 cup cashews
7 Medjool dates, pitted and roughly chopped
2 tbsp chia seeds
1/2 cup desiccated coconut (unsweetened)
1/2 cup coconut flour
4 tbsp almond butter
1/4 tsp vanilla extract (not essence)
5 tbsp maple syrup
1/2 cup cacao powder
1/2 cup coconut oil
Sprinkle sea salt
4 tbsp maple syrup
(Or 200g dark choc melted with 2 tbsp coconut oil)
In a food processor grind the two nuts until they are a fine meal, but stop before they turn into butter.
Add a pinch of salt, chia seeds, coconuts and pulse a few times to combine. Then add dates, blend, the almond butter, vanilla extract and slowly drizzle the maple syrup in until starts to form a ball.
Line a 9” square baking tin, press mixture into base with a spatula.
Cover and freeze whilst melting the chocolate topping.
Melt the coconut oil gently over a low heat in a small pan, whisk the cacao powder in off the heat and stir in the maple syrup. (Alternatively melt a bar of dark chocolate with 2 tbsp coconut oil).
Remove base from freezer and pour chocolate over the top tipping it to ensure it goes evenly into all corners - it will harden fast so you need to work quickly. Return to freezer to harden for a few minutes. Slice into squares and enjoy.
Store in freezer, best eaten 2 minutes out of the freezer.