Vegan & Paleo Fudge Slice

🧂 Ingredients

• 5-6 tablespoons almond

  flakes or whole
• 1.25 cups cashew nuts

  soaked in hot water for 20 minutes
• 10 Medjool dates

  pitted (if they are very dry, soak them in some hot water for a few minutes)
• 2 tablespoons coconut oil
• 1 teaspoon raw cacao powder
• 1 teaspoon vanilla extract

  or essence
• Pinch of salt
• 1/4 cup coconut oil
• 2 tablespoons raw cacao powder

  regular cocoa powder can also be used
• 1 tablespoon maple syrup

  or honey, can be omitted for less sugar
• 2 tablespoons coconut milk

  or almond milk
• 1 teaspoon vanilla extract

  or essence

Instructions

• 1 Place almond flakes in a frying pan and toast over medium heat for 1-2 minutes,
  stirring frequently, until slightly browned. Reserve 2-3 tablespoons of almond
  flakes and add the rest to the food processor. Whiz a few more times until
  ground and incorporated into the fudge mix. Almonds don't need to be as fine and
  they will add a little texture to the slice.
• 2 Place the soaked cashews, dates, coconut oil, raw cacao, vanilla and salt in a
  food processor with an S-blade on. Add 2-3 tablespoons of the almonds.
  Grind/process for 2-3 minutes, scraping the sides as you go along, until the
  mixture is super fine and sticky (the nut oils will start to come out and it
  will get shiny).
• 3 Scoop the fudge mixture into a square or rectangular tin with bottom and sides
  lined with baking paper. I used a small banana bread tin. Flatten and smooth the
  top with a spatula, then place the tin in the fridge while you make the
  chocolate sauce for the topping.
• 4 To make the chocolate topping, place a small heat-proof bowl over a simmering
  pot of water or use a double boiler. Heat up the coconut oil, maple syrup,
  coconut milk and vanilla in a saucepan until hot to touch but not simmering or
  boiling, about 45 C / 113 F. Add the cacao powder and whisk until well
  incorporated, silky, and shiny smooth. Remove from the heat.
• 5 Take the tin out of the fridge and pour the chocolate sauce over the top, spread
  with a spatula and sprinkle with the remaining toasted almonds. Place back in
  the fridge for 2-3 hours.
• 6 Once firm, remove from the tin and peel off the baking paper. Slice and keep in
  an air-tight container in the refrigerator for up to a week. You can also freeze
  the sliced fudge for up to 3 months.

Nutrition Info