Vegan, Gluten Free: Double Chocolate Fudge

Oh my goodness. Guys! Listen up. We don't say this often - but you have to make these! This recipe is one of our new favourites! It reminds us of the top deck chocolate we used to have as children, except with a hint of coconut & a tonne of added richness. Added bonus - it takes almost no time to whip up!

So basically we made these babies with a blender, almonds, coconut and cacao products. They are super creamy and fudge like and please, just give them a go!

You will need:

Chocolate layer:

  • 1 cup almond meal (or almonds ground in blender)
  • 1 cup cacao powder
  • 1/4 cup rice malt syrup

Coconut layer:

  • 1 cup walnuts (cashews would work well too!)
  • 3/4 cup melted cacao butter
  • 1/2 cup desiccated coconut
  • Splash almond milk
  • Vanilla 
  • 1/4 cup rice malt syrup

Measure out ingredients and prepare a baking tin (we used a loaf pan) by lining it with baking paper. Place the almond meal or almonds and cacao powder into a blender. Blend, blend, blend until completely combined. Remove into a bowl and mix through your rice malt. Spoon this your pre-prepared baking tin and ensure it is evenly spread. Ours wasn't - oops! Pop this into the freezer for the tie being.

Next, place walnuts, cacao butter and vanilla into a blender and blend until combined. Add in the almond milk and blend again. Remove into a bowl, fold in the desiccated coconut & rice malt and mix until combined. It will be a tad bit runnier than the chocolate layer - this is okay!

Remove tin from the freezer and add this on top of your chocolate layer. Spread evenly and pop back into the freezer.
Freeze until firm, we checked after 45 minutes and ours was nice and firm. 

These bites are quite dense, so small bite sized pieces are perfect! If you make these, make sure to take a photo and tag us #hfp and @healthfoodproject!
We love seeing your kitchen creations. Seriously guys, these were so good!