all-natural coco-choc fudge slice recipe

all-natural coco-choc fudge slice recipe

Estimated Reading Time - 2mins

This raw and vegan-friendly slice developed by Nutritionist Jessica Giljam-Brown (Wellness By Jessica) is rich in skin nourishing fats, vitamin E, antioxidants, omega-3 fatty acids and all sorts of other good fats and anti-inflammatory yumminess.

Ingredients - Base

  • 1 cup of raw walnuts
  • 1 cup of raw almonds
  • 1/2 cup of cacao powder
  • 1/2 cup of Medjool dates
  • 2 tbs of water
  • 1 tbs of coconut oil
  • 2 tsp of honey
  • 1 tsp of vanilla paste (or 2 tsp of vanilla extract)
  • Pinch of sea salt

Ingredients - Topping

  • 1/2 cup of coconut oil
  • 1/2 cup of coconut cream
  • 1/4 cup of cacao powder
  • 1/2 tsp of vanilla paste (or 1 tsp of vanilla extract)
  • Pinch of sea salt


  1. Slice the Medjool dates in half and remove the pits. Combine the dates and the rest of the base ingredients in a food processor until they become dough-like.
  2. Press the mixture into a square or round ceramic dish (line it with If You Care Baking Paper), and place into the freezer while you make the topping.
  3. To make the topping, melt the coconut oil over a low heat, then switch off and whisk in the remaining ingredients until smooth.
  4. Take the base out of the freezer and pour the topping over it, then return to the fridge for 3-4 hours until it has set.
  5. Once it’s ready, slice it into even pieces and store in an airtight container. Smaller pieces are recommended as it’s quite rich.

Tip: Try and buy the coconut cream in a BPA-free can and store the half that’s leftover in a glass bottle or jar in the fridge. Use it for a second batch, some turmeric mylk or a homemade curry within seven days.

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