– Gluten Free, Dairy Free & Vegan –
Decadent, rich and absolutely addicting! This Raw Chocolate Fudge Slice is gluten free, dairy free and vegan. I wanted to show you that you can still have a delicious chocolatey slice that is full of nourishing yummy ingredients.
– Samantha of Wholesome Patisserie –
2 cups almonds
1/2 cup ground flaxmeal
1/2 cup desiccated coconut
1/2 cup pitted dates, chopped
1/2 cup raw cacao powder
1/4 cup coconut sugar
4 Tbsp coconut oil
1 large banana
2 tsp peppermint essence
1 tsp vanilla extract
1/2 cup dark chocolate chips, dairy free
3/4 cup coconut oil, solid
2 1/4 cups icing sugar, gluten free
1/3 cup raw cacao powder
1 tsp vanilla bean extract
3 Tbsp. almond milk
Line a 10 x 10 inch square baking pan with parchment paper and set aside.
In a food processor, finely chop the almonds (leave some small chunks of almonds for texture but most of it should be a fine crumb) still in the processor, add flaxmeal, coconut, chopped dates, cacao powder and coconut sugar and mix together until well combined.
Add in the coconut oil, banana, peppermint and vanilla and combine until the mixture sticks together.
Add in chocolate chips and mix until just combined.
Press into prepared pan and place in fridge while you make the frosting.
In a stand mixer, beat the coconut oil until smooth, about 10-15 seconds.
Gradually add in icing sugar, beating well between each addition. While adding the icing sugar, gradually add in the almond milk, this will help the mixture come together and become smooth.
Add in cacao and vanilla.
Beat the mixture for a further 1 minute or until it is light and fluffy.
Spread the frosting evenly over the prepared base, place back into the refrigerator until firm, approx. 30-60 minutes.
Slice will keep in an airtight container, refrigerated up to 10 days.
Discover Samantha’s world of delicious and decadent baked goods below: