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Chocolate fudge bars (no-bake)

This is truly one of the fudgiest, gooey-est, and most indulgent chocolate cakes I’ve made and bonus, it’s made of one of my favourite healthy foods: avocado. Even the pickiest chocolate cake lovers would love this. When it comes to dessert, my husband doesn’t like too much experimentationa simple, basic chocolate cake is all he wants. So when I gave him a slice of this fudge cake, I thought he’d find it strange and refuse to eat it. But he did! Try it and let me know what you think.

Makes 10 to 12 pieces

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 fudge

  • 2 small ripe avocados or 1 medium
  • Handful of spinach (optional)
  • 5 tbsp maple syrup
  • 5 tbsp unsweetened cacao powder
  • 4 tbsp almond butter
  • 1 tsp vanilla extract, optional
  • 4 tablespoons melted coconut oil

For chocolate frosting

  • 4 tbsp melted coconut oil
  • 4 tbsp unsweetened cacao powder
  • 3 tbsp maple syrup
  • 3 tbsp almond butter
  • 2 tbsp water
  • 1 tbsp vanilla extract, optional
  • 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 8×8-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 fudge ingredients in a blender or food processor until the mixture has a silky smooth consistency.
  • Pour the fudge mixture on the base and put in the fridge for about 30 minutes.
  • Mix the frosting ingredients together and pour mixture over chilled fudge. Sprinkle with salt, slice and serve.

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