Makes 10 to 12 pieces
INGREDIENTS
For the fudge base
For the frosting
INGREDIENTS
For the fudge base
- 200g or about 1½ cups coarsely ground almonds (*You can put raw almonds in a food processor if you can't find ground ones at the supermarket.)
- 200g or about 1½ cup pitted soft Medjool dates (*Because Medjool dates tend to be rather expensive, I mix Medjool with other less soft types.)
- 5 tbsp unsweetened cacao powder
- 1 tbsp maple syrup
- Pinch of salt (*I use Himalayan pink salt.)
For the frosting
- 2 small ripe avocados or 1 medium
- 5 tbsp maple syrup
- 5 tbsp unsweetened cacao powder
- 4 tbsp almond butter
- 1 tsp vanilla extract, optional
- 4 tablespoons melted coconut oil
- Generous sprinkling of Himalayan salt before serving
DIRECTIONS
- Put the Medjool dates in the food processor or blender. If using with a combination of other types of dates, add a bit of hot water to soften them. Mix until a paste forms and add the ground almonds. Pulse until a rather smooth mixture comes together. I like adding slivered almonds towards the end in order to give the mixture a crunchy texture.
- In an 8x8-inch square baking pan lined with cling film or parchment paper, press the fudge base mixture evenly with a spatula and put it in the fridge.
- Combine the frosting ingredients in a blender or food processor until the mixture has a silky smooth consistency.
- Pour the frosting on the base and put in the fridge for about 30 minutes. Slice, sprinkle with salt, and serve.