Christmas Chocolate Fudge
Ingredients
- 10 Medjool Dates (pitted)
- 75 g Chickpea Flour
- 50 ml Coconut Oil (tasteless oil such as Tiana or Biona cooking coconut oil)
- 15 g Raw Cacao Powder
- 15 g Coconut Sugar
- 1/2 teaspoon Vanilla Extract (powder)
Instructions
- Soak the dates in water for at least 30 minutes (can be up to 4 hours)
- Melt the coconut oil gently in a saucepan and add the chick pea flour, cacao powder and vanilla powder. Combine well.
- Add the chick pea mixture and the dates to your Nutribullet or high speed blender and blend for about 30 seconds until the dates are blended in nicely. The mixture should be slightly powdery, but soft and spongy enough to press into shapes.
- If you are silicone mould to make fun Christmas shapes then add the mixture to the moulds packing it in quite tightly. If you do not have a silicon mould then just roll into little chocolate fudge balls.
- Pop in the fridge for 30 minutes or freezer for 10 minutes to set.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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