Chocolate Fudge Cakes
How much do we love the creamy, naturally sweet taste of the humble Medjool date? Sometimes, I can eat a box in one go, but then I think about how good they taste in raw healthy treats and I get in the kitchen to start blending! This totally indulgent, juicy slice was concocted one night when I couldn't sleep, and it will last in the fridge for up to five days! Hope you enjoy, BB xxx
1 cup dates
½ cup almonds
2 teaspoon coconut oil
2 cup dates
½ cup coconut oil
2 tablespoon almond or macadamia butter
½ cup pure rice malt syrup
1/3 cup water
¼ cup coconut oil
¼ cup pure rice malt syrup
¼ cup raw cacao powder
The Bondi Baker Method
Step 1- Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed. Add the coconut oil gradually so it forms into the consistency you like.
Step 2- Pour mixture into a slice tin lined with non-toxic greaseproof paper or coconut oil and press it down to form the base. Place in the freezer.
Step 1- Put dates, coconut oil, nut butter, maple syrup and water into a blender and pulse until completely combined and smooth (you may need a little extra water to help blend it but try and keep it to a minimum).
Step 2- Pour caramel mixture on top of the base and return it to the freezer to set.
Step 1- Add the coconut oil, maple syrup and cacao to a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce.
Step 2- Spread the chocolate sauce on top of the firm caramel filling.
Step 3- Pop it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge.