Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Vegan & Paleo Fudge Slice

Vegan & Paleo Fudge Slice

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Raw Blended
  • Cuisine: American

Description

This chocolate, caramel and nut flavoured fudge slice is easy to make and requires no baking. Great for treats and kids parties, high-energy snack for hikes or athetes.


Scale

Ingredients

For the fudge layer

  • 56 tablespoons almond flakes or almonds
  • 1.25 cups cashew nuts, soaked in hot water for 20 minutes
  • 10 Medjool dates, pitted (if they are very dry, soak them in some hot water for a few minutes)
  • 2 tablespoons coconut oil
  • 1 teaspoon raw cacao powder
  • 1 teaspoon vanilla extract or essence
  • Pinch of salt

For the chocolate top layer

  • 1/4 cup coconut oil
  • 2 tablespoons raw cacao powder (regular cacao powder can also be used)
  • 1 tablespoon maple syrup or honey (can be omitted for less sugar)
  • 2 tablespoons coconut milk or almond milk
  • 1 teaspoon vanilla extract/essense

Instructions

  1. Place almond flakes in a frying pan and toast over medium heat for 1-2 minutes, stirring frequently, until slightly browned. Reserve 2-3 tablespoons of almond flakes and add the rest to the food processor. Whiz a few more times until ground and incorporated into the fudge mix. Almonds don’t need to be as fine and they will add a little texture to the slice.
  2. Place the soaked cashews, dates, coconut oil, raw cacao, vanilla and salt in a food processor with an S-blade on. Add 2-3 tablespoons of the almonds. Grind/process for 2-3 minutes, scraping the sides as you go along, until the mixture is super fine and sticky (the nut oils will start to come out and it will get shiny).
  3. Scoop the fudge mixture into a square or rectangular tin with bottom and sides lined with baking paper. I used a small banana bread tin. Flatten and smooth the top with a spatula, then place the tin in the fridge while you make the chocolate sauce for the topping.
  4. To make the chocolate topping, place a small heat-proof bowl over a simmering pot of water or use a double boiler. Heat up the coconut oil, maple syrup, coconut milk and vanilla in a saucepan until hot to touch but not simmering or boiling, about 45 C/113 F. Add the cacao powder and whisk until well incorporated, silky, and shiny smooth. Remove from the heat.
  5. Take the tin out of the fridge and pour the chocolate sauce over the top, spread with a spatula and sprinkle with the remaining toasted almonds. Place back in the fridge for 2-3 hours.
  6. Once firm, remove from the tin and peel off the baking paper. Slice and keep in an air-tight container in the refrigerator for up to a week. You can also freeze the sliced fudge for up to 3 months.

7.6K Shares
Share via
Copy link
Powered by Social Snap