choc-almond mint fudge

  • 20 fresh dates (300g), pitted
  • ¼ cup (75g) almond butter+
  • ¼ cup (50g) coconut oil, melted
  • ½ cup (50g) raw cacao powder
  • ½ teaspoon peppermint extract++
  • 1 teaspoon vanilla bean paste
  • ⅓ cup (55g) toasted almonds, roughly chopped
  1. Place the dates in a bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain.
  2. Place the dates and almond butter in a food processor and process for 1–2 minutes or until smooth. Add the coconut oil, cacao, peppermint extract and vanilla and process for 1 minute or until smooth. Press the mixture into a 10cm x 20cm slice tin lined with non-stick baking paper and press the almond into the top. Freeze for 1 hour or until set. Slice into 2cm logs to serve. Makes 10.

Tips: 

Store in an airtight container in the freezer for up to 2 weeks. 

+ Almond butter, or almond spread, is made from 100 per cent ground almonds and is available from the health food aisle of your supermarket and from health food stores. 

++ Peppermint extract is from supermarkets and health food stores.

RATE THIS RECIPE:
Reader ratings (3.70) 321501
Megan Richardson

This fudge is really delicious. You can’t tell that it doesn’t have any chocolate in it - it is really sweet and the peppermint gives it a really nice flavour.

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