I originally played around with this recipe in the hope of creating a raw brownie, however so rich, indulgent, and delicious was the result, it had to be ‘fudge’, cut into tiny squares to be enjoyed with a coffee.
This recipe isn't just ‘good for a vegan version’, it’s great in its own right. It has enough familiarity and, well, ‘fudge-iness’, to be enjoyed as the indulgent treat it is, yet it doesn’t have the sickly nature of its old fashioned namesake.
100g medjool dates
50g coconut oil
40g raw cacao powder
pinch of sea salt
3 tablespoons of date syrup
Gently warm the coconut oil, date syrup and vanilla extract, and pour this over all the other ingredients.
Transfer the mixture into a food processor or high power blender with a muddling stick. Blitz until the mixture is as fine as possible and well combined. A longer, slower, and steady churn tends to do the job more effectively, rather than a high-powered whizz, I’ve found.
Tip this mixture out into either a loaf tin lined with parchment paper, or a silicone one works fantastically.
Scatter desiccated coconut over the top, lightly pressing it down in place, and chill in the fridge for at least two hours before cutting into little cubes. This will happily keep in the fridge in a sealed container for up to two weeks. If you want to keep the fudge around for a bit, there’s no need to chop it up initially, it will keep better as a slab, and only cut when needed.
As an alternative version of the above, try switching rose extract in for the vanilla extract, and top with freeze dried raspberries – rich, floral, tart… delicious!