Although I make tons of these during the holiday season for family & friends, it’s always nice to have a sweet treat on hand that is guilt free. Warning.. make enough of these to last because the go fast!
For Base Ingredients
10 Medjool dates pitted
3 tbsp cacao powder
2.5 tbsp coconut butter or sub with coconut oil
3 tbsp water
For Nut Fudge
1.5 cup raw pecans or sub with walnuts
3/4 cup raw macadamias
1-2 tbsp. shredded coconut
1/4-1/2 jar raw chocolate spread
Add the pecans and 1/2 cup of the macadamias to a good blender. Pulse several times, or until the nuts have a rough, meal-like consistency.
Add the remaining ingredients to the blender, excluding the shredded coconut and the 1/4 cup macadamias set aside previously. Blend on a low-medium setting until everything is nicely combined and the mixture is smooth.
Roughly chop the remaining 1/4 cup macadamias and then stir into the mixture.
Line a small-medium brownie/slice tray with baking paper.
Scoop out the fudge mixture from the blender and press into the baking tray, flattening and evening out the mixture with a spoon. Cover and place in the freezer to set for 1-2 hours or until firm.
Remove the fudge from the freezer and, using a small spatula, ice with chocolate spread.
Sprinkle some shredded coconut on top.
Return the batch to the freezer so the icing can firm up (30-60 minutes).
Once the icing has set, remove fudge from freezer and cut into 12 squares. Store in the fridge for a softer fudge or in the freezer for a firmer texture.
For Orange Fudge Add (to base):
- 4 teaspoons orange extract
- Zest of one medium orange
For Mint Fudge Add (to base):
- 1 teaspoon high-quality mint extract (Don’t skimp on this. It makes all the difference)
Total Fat: 4 gm
Saturated Fats: 4 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 3 mg
Carbohydrates: 6 gm
Dietary fiber: 2 gm
Sugars: 4 gm
Protein: 1 gm
Estimated Glycemic Load: 2