Description
This 10 Minute Fudge recipe is super easy to make, and is one to satisfy the chocolate lover’s cravings. It’s also gluten free and dairy free, a must try.
Ingredients
Units
Scale
- 2 cups unsweetened shredded coconut flakes
- 1/2 cup creamy nut butter
- 20 cocoa butter chips, melted
- Heaping 1/3 cup cacao powder
- 1/4 cup maple syrup
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 3 medjool dates, pitted and chopped
- Sprinkles, to decorate
Instructions
- Line a 9×5” bread pan with parchment paper, and set aside.
- Add shredded coconut to a food processor and process until the coconut reaches a creamy consistency; scrape down the sides as needed. Add in nut butter, melted cocoa butter, maple syrup, vanilla extract, cacao powder and sea salt, and process until all ingredients are well combined. Transfer mixture to a mixing bowl and fold in medjool dates.
- Add the mixture to the lined bread pan, spreading it evenly with a spatula (see Note 2). Top with sprinkles and freeze for 30 minutes. Remove from freezer, cut into 16 squares and enjoy at room temperature.
Notes
- Leftovers can be stored in the freezer for up to 1 month.
- If after you spread your mixture, there’s a small liquid film that forms at the top (a little excess from the maple syrup or melted cocoa butter), lightly tap it with a paper towel to remove it.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American