Absolutely delicious and just sweet enough, this raw 100% cacao solids vegan dark chocolate fudge is a 100% plant based dessert. Made using Food Thoughts Pure Cacao Melts and wholesome ingredients like sticky dates, it’s characterised of a rich and creamy texture. Not only that, but it is also sugar-free and gluten-free! This vegan dark chocolate fudge is very quick and easy to make. No baking. Just use a food processor and the freezer to create a treat that adults and children will love.
Ugne Bubnaityte of ‘Great British Bake Off’ and professional baker dedicated to healthy living and guilt free recipes, has topped the fudge with pistachio nuts, Food Thoughts Roasted Cacao Nibs and cranberries. But you can use any other topping you prefer, or even leave it as is – just with a dusting of cacao powder if you prefer.
You will need
- 120g Food Thoughts Pure Cacao Melts - melted and slightly cooled
- 105g extra virgin raw coconut oil, melted and cooled
- 400g soft pitted dates
- 140g coconut cream
- 55g natural maple syrup
- 45g Food Thoughts Organic Cacao Powder
- 1 heaped tbsp. cashew or almond butter
- Handful of Food Thoughts Roasted Cacao Nibs (100% cacao mass)
Firstly line the dish with parchment paper. You can use 20x20cm square, or like I used medium bread tin. It’s no difference really, it will be only different thickness of the fudge when it will be cut.
Place all the ingredients in to the clean food processor bowl and whizz all up till the texture is nice and smooth. You might need to scrape the sides off the bowl with spatula couple times so all ingredients blend evenly.
Transfer the fudge into the prepared tin, press firmly using another sheet of parchment paper. Top with desired toppings, if choose not to have any- that is fine too.
Place in the freezer to set for at least an hour before cutting in to desired size chunks.
Best kept in the fridge or freezer… deep.. in the back .. where only you can find it, as ew promise - it will go very quick otherwise.