The perfect healthy treat!

Prep time: 30 min
Servings: 128
Course: Dessert, snack
In the fridge: 1 week
In the freezer: A few months
Equipment: Blender, medium size pot, hand mixer and large bowl

Coffee Fudge

Author: Anne Charbonneau

Ingredients

preparatory step:

60 ml (1/4 cup) of extra strong espresso or coffee

in the blender:

210 g (1 1/3 to 1 1/2 cups) whole pitted dates
1 can (400 ml, 400 g, 13.5 fl oz) coconut milk (full fat)
10 g (1 Tbsp) melted coconut oil
1 tsp pure vanilla extract
3 Tbsp cocoa powder
1 tsp ground cinnamon (optional)

additional ingredients:

400 g (14 oz) unsweetened chocolate baking chips, bars or wafers
80 g (2/3 cup) chopped almonds (optional)

toppings (optional):

some ground cinnamon and/or cocoa powder
or some finely chopped almonds

Instructions

Ahead of time, prepare 60 ml (1/4 cup) of extra strong espresso or coffee and let cool down.
Grease one 9 x 13” (22 x 33 cm) baking dish, or two 8 x 8” (20 x 20 cm) baking dishes, with a small amount of coconut oil.
In a blender, mix well the dates, coconut milk, coconut oil, vanilla, cocoa powder, coffee, and if desired, the 1 tsp ground cinnamon.
Pour the contents of the blender into a medium size pot and add the 400 g (14 oz) unsweetened chocolate baking chips, bars or wafers.
Turn on to low heat, stirring constantly until the chocolate has melted, then remove from heat.
Transfer the chocolate mixture to a large bowl in which a hand mixer can safely be used.
With a hand mixer, mix on medium speed for 3 minutes.
Then, if desired, add the chopped almonds, using a spoon to mix them in.
Pour and spread the mixture into the baking dish.
Decorate the top of the fudge as desired: either sprinkle some ground cinnamon and/or cocoa powder; or, add some finely chopped almonds, using a flat spatula to gently press into the top of the fudge; or simply skip this step.
Freeze overnight or at least a few hours, uncovered.
Take out of the freezer, letting it thaw just enough to be able to cut it. Use a paring knife to cut it into bite size pieces, then use a stainless steel flat spatula for the sides and to lift the fudge out of the baking dish.
Immediately freeze again in an airtight container.

Notes

These fudges are heat sensitive. Keep refrigerated until just a few minutes before serving.

Be sure to use full fat coconut milk. The low-fat version will not work in this recipe, neither will the plant-based coconut milk that we drink (which usually comes in a carton).

Your favorite way of making coffee will work, as long as it is strong.

VARIATION

CAROB COFFEE FUDGE

Skip the preparatory step. Instead, in step 3, add 2 1/2 Tbsp good quality instant coffee (no water).

Reduce the amount of whole pitted dates to 120 g (1 cup).

Substitute the chocolate baking chips, bars or wafers with 375 g (2 1/2 cups) unsweetened carob chips.

Use carob powder instead of cocoa powder.

OIL FREE: omit the coconut oil

Can be made as a half recipe. (Use then the remaining half can of coconut milk for cooking, smoothies, etc, or freeze for later use).

CAROB FUDGE

The best carob chips to use here are the unsweetened dark ones made of only these 3 ingredients: carob powder, partially hydrogenated palm kernel oil and soy lecithin.
If not available, find some with the least fillers possible; the ingredient list should START with carob powder, not some kind of sugar.
Note that carob powder as such is NOT a replacement for carob chips in this recipe variation.

Tip

Best quality ingredients = best quality desserts.

Personally, I use organic ingredients as much as possible because I greatly prefer the taste. The result is top-quality desserts.

Prepare 2 days ahead for optimal flavor (although I never wait 2 days to start enjoying it…)!

PAUSE 4 PLANET

COFFEE LEFTOVER

If any leftovers, refrigerate it to drink iced later, or to add to a smoothie.

NutritioN

Per serving (1 recipe = 128 servings; see the video at 1:09)

with CHOCOLATE, without almonds and toppings:

with CHOCOLATE, with the 80 g (⅔ cup) chopped almonds and some finely chopped almonds on top:

with CAROB, without almonds and toppings:

Nutrition information is an estimate based on the recipe as written.

DID YOU MAKE AND ENJOY THIS RECIPE?

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Thank you, enjoy & bon appetit!

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COFFEE Fudge