Sometimes when hanging with friends you'll end up making something together in one of your kitchens and a few years ago, this Raw Chocolate Fudge was exactly the thing we made from a friend of a friend. It was one of the first times we had spent together in several years and yet, like old times making something healthy and delicious was exactly what we were craving and this was the exact dish that was so good from the first bite that it had to be made again at a later time.
Though some months later and after a real good attempt at trying to source the original recipe the only option was to message my friend to obtain the version that we had made and then this Raw Chocolate Fudge was swiftly saved to the notes app.
Fast forward to 2020 and this one has been made countless times in my own kitchen and yet never shared here. Despite all the searching there hasn't been found a recipe exactly like this one (if you know of one, let me know and I'll link accordingly).
When all this started, all this endless confusion and confinement it never seemed like having a snack in the fridge like this would be a good idea considering how readily available it is, yet it's the kind of treat you have one or two of and walk away from.
Fudge has already proven to be a love on this blog and it's incredibly underrated, something I've probably already said because it's one of those easy treats that only requires a bite to satisfy the sweet tooth without having to consume a lot.
When I'm emotionally eating (honestly speaking, that is my go-to when things feel a bit obscure), a couple pieces of this is even better put into a small bowl and topped with a tablespoon or two of peanut butter, diving in with a spoon. It hits the spot, but is still pretty good for you.
So here this recipe is, you only need fifteen minutes and four ingredients and then some patience to let this set. Then dive in, or share with friends who are trying to be healthier with their choices, but still crave chocolate.
How to prepare Raw Chocolate Fudge
- Soften those dates: Place the dates in a bowl and cover with boiling water.
- Heat the cocoa and coconut oil: Place both in a saucepan and heat until smooth.
- Blend: Blend the bananas and dates and pour in the liquid coconut and cocoa mixture.
- Pour: Pour into your prepared loaf tin and smooth out the top.
- Chill and set: Place in the fridge to set.
- Slice and serve: Slice the fudge into cubes and serve.
Tips for the best Raw Chocolate Fudge
Ripeness of your bananas: The more ripe your bananas the more the banana flavor will come through with the fudge so if you want the chocolate flavor to be stronger use bananas that have only just lost their green color.
Adding other ingredients: If you wish to add nuts or dried fruits to your fudge, the flavor is neutral enough that they would work well here.
Keeping the fudge: The fudge is best kept in the fridge when not serving and this will keep well for 1 week.
More candy recipes you'll enjoy
Salted Caramel Coconut Truffles
How to make:
Line a loaf tin with greaseproof paper and set aside.
Place the dates in a bowl and cover with boiling water, setting aside to soften.
Place the coconut oil and cocoa powder in a saucepan on medium heat until combined and smooth.
Blend the bananas, dates and pour add liquid cocoa mixture stirring through and blending until fully incorporated.
Pour the mixture into the loaf tin, spread evenly and refrigerate until set, approximately 4 hours or overnight.
Keep refrigerated until ready to slice and serve.
Raw Chocolate Fudge
- Prep Time: 15 minutes
- Cook Time: 4 hours to chill
- Total Time: 4 hours 15 minutes
- Yield: Makes 32 pieces 1x
- Category: Candy
- Diet: Vegan
Description
Raw chocolate fudge is one of those healthyish recipes that come in handy when you're trying to make better choices but still crave something sweet. This one only has four ingredients!
Ingredients
20 dried dates, pitted
216 grams / 1 cup coconut oil
148 grams / 1 ⅓ cups cocoa powder
2 medium-large bananas
Instructions
- Line a loaf tin with greaseproof paper and set aside.
- Place the dates in a bowl and cover with boiling water, setting aside to soften.
- Place the coconut oil and cocoa powder in a saucepan on medium heat until combined and smooth.
- Blend the bananas, dates and then pour in the liquid cocoa mixture stirring through and blending until fully incorporated.
- Pour the mixture into the loaf tin, spread evenly and refrigerate until set, approximately 4 hours or overnight.
- Keep refrigerated until ready to slice and serve.
Notes
Ripeness of your bananas: The more ripe your bananas the more the banana flavor will come through with the fudge so if you want the chocolate flavor to be stronger use bananas that have only just lost their green color.
Adding other ingredients: If you wish to add nuts or dried fruits to your fudge, the flavor is neutral enough that they would work well here.
Keeping the fudge: The fudge is best kept in the fridge when not serving and this will keep well for 1 week.
Adapted from several places
Nutrition
- Calories: 89 calories per serve
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