This is such a simple way to enjoy a not-too-naughty treat; we’ve packed it full of nutritious goodies, and it tastes like a little slice of heaven…
You Will Need:
- 10tbsp coconut oil
- 4tbsp nut butter (we went for hazelnut, but any would work)
- 3tbsp raw cacao powder
- 5tbsp coconut milk
- 6 or 7 Medjool dates, pitted
- 1tbsp coconut sugar (optional)
- 1/4 of avocado
- 3tbsp desiccated coconut
- 12 fresh cherries
- handful of walnuts
- coconut chips to garnish
Start by prepping a slice tin; we used a silicone square cake tin, but any would do. Just remember to grease it a little beforehand.
Add the ingredients, except the cherries, coconut chips and the walnuts, to a food processor and blitz for a good few minutes. Scrape down the sides and blitz again, we want a really smooth batter so spend 6-10 minutes making sure the mix is as blended as possible.
Note: for the coconut milk, use the tinned variety – once opened, you will notice a waxy, hard layer of solid milk at the top, this is the stuff we need. Just dig out five tablespoons and add it in – we don’t need the liquid layer at the bottom.
Once your mix has been blended to oblivion, spend a few minutes roughly chopping your cherries. We pitted them like you would an avocado; slicing in half, removing the stone and chopping in half again. Leave some bigger chunks and cut the rest smaller.
Add the chopped cherries and walnuts to the fudge mix and stir to combine. Then tip the batter in to the prepared slice tin, making sure to level out the mix. Garnish with a handful of coconut chips and pop the tin in to the freezer for a couple of hours – it should be done by then, and you can taste test and keep the rest in the fridge.
Packed full of goodness, super tasty and with only a little sugar!
Will you be making these?