Vegan Fudge Bars
Servings: 16 bars
These vegan-friendly chocolate fudge bars are dense, rich in chocolate and easy to make. I like to use whole nuts in my recipes but you can replace them with nut butters for more convenience.
INGREDIENTS LIST
- 200 g shredded coconut
- 160 g whole almonds
- 75 g coconut oil (5 tbsp)
- 120 g Medjool dates
- 60 g maple syrup (4 tbsp)
- 60 g unsweetened cocoa powder (6 tbsp)
- 1 pinch fine sea salt
Topping:
- 6 tbsp shredded coconut or almond slices
Preparation
- Line 20x20 cm pan with plastic wrap or parchment paper and set aside.
- Prep: Place the shredded coconut and the almonds into a food processor and mix for 3-4 minutes, until the mixture resembles a puree. Scrape down the sides of the bowl as needed.
- If you are lucky enough to have a powerful food processor you will find that the mixture becomes smooth like butter, giving you a nice smooth consistency to the finished slice.
- Once you have reached this stage, add the coconut oil and the dates, continue processing for a further minute to get a liquid consistency.
- Next, add the Dutch cocoa powder, maple syrup and sea salt. Mix until thoroughly combined, scraping down sides as needed.
- Place the mixture into the prepared loaf tin or box and spread into an even layer.
- Decorating: Sprinkle the top with more shredded coconut, almond slices or topping based on the nuts or seeds used.
- Refrigeration: Cover with parchment or plastic wrap and refrigerate for an hour until firm to the touch.
- Serving: I like to cut the block into half and then cut it diagonally to create triangle slices, but if you prefer you can cut them into rectangles.
