Raw Chocolate Fudge Squares

Raw Chocolate Fudge Squares

A fabulously chocolatey treat was one of the first things I made as healthy treats for the kids, going through lots of recipes, and tweaking them, and after making them blind for years, this version got the most votes, these are the best we’ve had. They get made a lot in our house now as they are hankered after like nothing else. And they’re just a whole load of healthy without any baking or waiting around, they’re ready to go really fast.

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Lots of Omega 3 fatty acids, good Vitamin A and E from the almonds and lots of bone strengthening magnesium and calcium that children can be short on. With a delicious cacao hit of antioxidants and a crunchy bonus of chia seeds adding so many goodies and iron, they are treats with a whole new level of goodness.

And unlike so many ‘sugarfree’ goodies out there, these are not simply pumped full of other sweetness, with a low level of dried fruit and sweeteners of any kind. Beware the bucket load of dates and honey! Keeping the little taste buds happy with less sweet is just as important.

Ingredients

Base

  • 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 Almond Extract (not essence)
  • 5 tbsp Maple Syrup

Chocolate Topping

  • 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 coc oil)

In a food processor grind the two nuts until they are a fine meal, but stop before they turn into butter. Add a salt sprinkle, the chia seeds, coconuts and pulse a few times to combine. Throw in the dates and blend, add the almond butter, extract and slowly drizle the maple syrup in until it started to form a sticky ball. Line a 9″ square baking tin, or equivalent, and firmly press mixture down into a flat, even base, with a spatula. Cover with cling film and freeze whilst making chocolate top.

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 and leave for a a few minutes. Slice into squares and enjoy. Store in freezer, best eaten 2 minutes out of the freezer.

 

 

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12 Comments

  1. Anne Heining

    Hi Lizzie,
    Would pecans or another nut work as an almond substitute here? I can’t do raw almonds but have to try these!
    xx

  2. For health reasons I can’t use maple syrup or honey, is there anything else I could use instead of either of these? Thanks!

  3. Hi
    Would milled chia seeds work OK in your recipes, my husband came home with milled not whole
    Save me returning the pack, hopefully
    Thanks
    Sarah

    • Lizzie King

      I’m sure milled would be fine in the baked ones. But for the chia pudding they need to be whole. X

      • Thanks so much, I’m going to change them as I want to make your jam as well so want to make it right the first time, I’m very excited to try these new recipes, hoping my 4 year old will love them, thank you ๐Ÿ™‚

  4. Nicole Walland

    I’m using a vitamix blender but it will not blend it once i add the dates… The blender slows to a stop and starts smoking… What am i doing wrong? Should it be so stiff that it actually bends a spoon?

    • Lizzie King

      You need a food processor not a blender for this. Sorry about the smoke! They revive though I’ve done that many times! X

  5. Samantha O'Melia

    Just made these but I forgot to buy dates so it might account for them being a little crumbly but still delicious!

  6. Could I use an alternative flour to coconut as I don’t have any? I have buckwheat, rice, quinoa, spelt, gluten free, or gram?

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