Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice

 

I Created A New Dessert eBook!

It’s called: Inspired Desserts, Wholefood Sweeteners Edition, and inside you’ll find 6 whole food sweetened desserts, including this Raw Snickers Ice Cream Slice!

I created this eBook because I wanted a collection of healthier, low sugar desserts that ticked all the boxes. These sweet treats are all gluten free, oil free, vegan and made with (almost all) whole food ingredients.

As a little taster I’m sharing this amazing raw snickers ice cream slice with you here, and some insights about how I came to create it. To download the full ebook click here:

 

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

 

Inspired By A Raw Vegan Snickers Bar

Inspired by some particularly mouth-watering vegan snickers bar recreations on Instagram (Addicted To Dates are possibly the most impressive!), I thought it was high time I tried my hand at recreating this iconic chocolate bar too.

Not one to do things by halves, my aim for this recipe was to create a raw, vegan, snickers inspired dessert, that was also gluten, refined sugar and oil free, and ideally made solely with whole food sweeteners… Phew!

What ingredients did that leave me with then?

Surprisingly some pretty good ones when it comes to the flavours and textures of a snickers bar!

 

Raw Snickers Ice Cream Slice

 

What’s A Whole Food Sweetener

To answer this question, first let’s look at what a “whole food” is.

Essentially, a whole food is simply that. Food that’s still in its whole, original, unaltered state. Whole foods ideally haven’t undergone any processing or refining at all, or have been processed and refined very little so that they still have all their nutrients, vitamins, minerals and fibre intact. Some examples of whole foods are fruits, vegetables, tree nuts, legumes, tubers and whole grains.

A whole food sweetener, is any food in it’s whole, original, unaltered state that can be used to sweeten another food. Some examples of whole food sweeteners are whole dates, date puree, whole fruits, (unsweetened) fruit puree, raw honey, and sweet vegetables such as carrots, sweet potato and beetroot.

 

What About Other Unrefined Sweeteners

There is, however, a slight grey area when it comes to what’s considered a whole food sweetener and what isn’t. For example, is beetroot powder still considered a whole food sweetener given all of its water content has been removed? How about date syrup which you can make yourself by blending dates and warm water, or buy a slightly more processed version?

Taking it one step further, there’s also the minimally processed unrefined sweeteners such as pure maple syrup, rice syrup or coconut nectar which technically aren’t considered whole foods, but many people on a whole foods plant based diet still choose to use them because of their minimal processing.

When it comes down to it, it really depends how far you want to take the whole food concept and the reason why you’re choosing to use whole food sweeteners in the first place.

In my opinion, all the unrefined sweeteners I’ve just mentioned can be great options depending on what you’re looking for. All of the above sweeteners have slightly different qualities and properties, and this will determine which you choose and how you use them.

 

Raw Snickers Ice Cream Slice

 

This Slice Is Sweetened Solely With Dates

For this Raw Snickers Ice Cream Slice recipe I’ve kept it really simple by using pitted Medjool dates throughout. Medjool dates are larger and softer than the more common Deglet Noor variety, and have an amazing, rich caramel flavour with works perfectly for the caramel elements of this recipe. Medjool’s are also quite a bit stickier than regular dates which is a perfect for holding the biscuit base together in the absence of coconut oil.

If you can’t get your hands on Medjool dates (or don’t want to splash out for 16 of them), simply swap them for the smaller Deglet Noor variety at a ratio of around 2:1.

Alternatively, if you’re on a low fructose diet or would simply prefer to avoid dates entirely, you could substitute them for a liquid sweetener such as pure maple syrup, rice syrup or coconut nectar. If you do this you’ll also have to reduce some of the liquid quantities to ensure you end up with a good texture.

 

What About The High Fructose Content In Dates

Some people get worried when they see dates in a recipe due to their high fructose content. But as I discussed above, dates are a whole food that are in their original unprocessed state (aside from removing the pitts of course).

This means their very high fibre content will slow down the absorption of fructose into the blood stream and avoid unwanted blood sugar spikes. Fibre is also essential for a healthy digestion.

Dates are also packed with nutrients such as magnesium, phosphorus, zinc, potassium, B6 and iron, not to mention an abundance of antioxidants!

So as far as sweeteners go, dates are a very nutritionally dense choice and are far better than other high fructose liquid sweeteners such as agave or high fructose corn syrup.

 

 

Raw Snickers Ice Cream Slice

 

What Else Is In This Gluten Free Vegan Snickers Slice

To create the chocolate biscuit base I used a mixture of almonds and cashews, bound together by Medjool dates, which also provide the sweetness. Raw cacao powder provides the chocolate flavour, coconut cream enhances the texture, and a touch of Himalayan pink salt rounds off the flavour.

The vanilla “nougat” layer is a super smooth, vanilla custard creme which is extremely tempting to eat by the spoonful. The amazing creaminess comes from soaked cashews which are blended with coconut cream, plant milk, pure vanilla powder and a couple more Medjool dates for sweetness.

The peanut caramel layer is no doubt the richest part of this recipe, and is also the simplest. It’s made up of only 3 ingredients: smooth peanut butter, Medjool dates and coconut cream. Just like the vanilla layer, it’s all kinds of lick the spoon, crazy good.

Of course, no snickers bar is complete without some roasted salted peanuts, and these get pride of place on top of this decadent ice cream slice.

If you’re feeling extravagant you could drizzle the top with melted chocolate, or go one step further and cover each slice in chocolate for the full snickers experience!

One thing to note though, most chocolate is made with refined sugar so that’s something to consider if you want to ensure this dessert is made with as many “whole food” ingredients as possible.

 

This Slice Is Packed With Antioxidants, Vitamins, Minerals, Protein & Fibre

Because this Raw Snickers Bar Slice is made largely with whole food ingredients, it’s naturally packed full of nutrients!

Cashews, almonds and peanuts are all amazing sources of plant based protein as well as heathy plant based fats.

Raw cacao powder is packed full of antioxidants, particularly polyphenols. These have been linked to many health benefits such as reduced inflammation, lower blood pressure, improved blood flow, cholesterol and blood sugar levels.

Coconut cream is a source of vitamins and minerals such as manganese and copper, as well as MCT’s (medium chain triglycerides).

And lastly dates are a fantastic source of fibre, as well as vitamins, minerals and an abundance of anti-inflammatory antioxidants.

 

Raw Snickers Ice Cream Slice

 

Other Peanut Butter Recipes You’ll Love

I’ve created quite a few peanut butter recipes to date, some of my favourites are this creamy Pumpkin Spice Peanut Butter Fudge, this super rich Peanut Butter Coconut Cream Pie, and this classic Chocolate Peanut Butter Avocado Mousse.

But I think the ultimate recipe (apart from this Raw Snickers Ice Cream slice of course) has to be my Ultimate Peanut Butter Chocolate Cake. It’s a super moist, deliciously fudgey, melt-in-your-mouth chocolate cake, with just a hint of peanut butter. 

All these recipes are gluten/grain and refined sugar free, as well as plant based/vegan, but only this Raw Snickers Ice Cream Slice recipe is sweetened entirely with dates, aka whole food sweeteners.

I hope you love this new Raw Snickers Ice Cream Slice recipe, and when you make it let me know in the comments below.

Enjoy!

 

Raw Snickers Ice Cream Slice (Gluten Free/Vegan)

Makes: 20 x 20cm square tin; approximately 16 squares
Prep time: 45 minutes Set time: 3 hours or overnight

Chocolate Base
1 cup (160g) almonds
1 cup (160g) cashews
6 Medjool dates, pitted
3 Tbsp (22g) raw cacao powder
1/4 cup (65g) coconut cream
1 tsp pink Himalayan salt

Vanilla Layer
2 cups (300g) cashews
1/2 cup (125g) coconut cream
1 cup (250g) plant milk
4 Medjool dates
1/4 tsp vanilla powder

Peanut Caramel Layer
1/2 cup (150g) smooth peanut butter
6 Medjool dates, pitted
3/4 cup (190g) plant milk

Topping
1/2 cup (80g) roasted peanuts, roughly chopped
1/4 tsp pink Himalayan salt

 

Line a small brownie pan (18 cm x 30 cm or 20 cm x 20 cm) with baking paper.

Soak the cashews by placing in a bowl, cover with water and leave at room temperature for 2 to 4 hours. Drain and rinse well.

To make the base, place the almonds and cashews into a food processor and blend on high until they resemble coarse crumbs. Add the remaining base ingredients, blend until the dates are mixed in and the mix comes together.

Tip the base mixture into the prepared tin and press down until even and smooth. Place in the fridge to set.

To make the vanilla layer, place all the filling ingredients into a blender and blend on high until smooth. Pour over the base, smooth with a spatula and place in the freezer to set for an hour, or until just firm.

Roast the topping peanuts in a 160°C oven for 10 minutes or until golden, then roughly chop.

Make the caramel layer by placing all the ingredients into a blender and blend on high until smooth. Pour over the vanilla layer, smooth, sprinkle with peanuts and return to the freezer to set.

To serve, remove slice from the tin, cut into squares using a hot knife and serve semi-frozen.

Store slice in a sealed container in the freezer for up to 1 month.

 

Raw Snickers Ice Cream Slice

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

Maple Cinnamon Pecan Balls

Maple Cinnamon Pecan Balls

Maple Cinnamon Pecan Balls

 

I created these Maple Cinnamon Pecan Balls at the same time as these Chocolate Chip Cookie Dough Balls.  My aim was to create a healthy sweet treat that tasted like a treat and not just another healthy bliss ball, and both recipes totally fit that bill!

I considered posting the recipes together, but they’re both so good in their own right it seemed only fitting to give them their own posts, so here we are.

These Maple Cinnamon Pecan Balls have a rich, almost gingerbread-like flavour thanks to the cinnamon and pure maple syrup. The pecans add a slightly savoury element, and coconut and cashews add some creaminess and bring it all together nicely.

 

 Maple Cinnamon Pecan Balls

 

These little treat balls can be whipped up in under 20 minutes minutes, all you need is a food processor and some measuring cups.

Once you’ve blended everything together, simply roll the raw dough into balls and chill until firm. You can skip the chilling step if you really can’t wait, but the dough for these fragrant little balls is pretty soft so chilling is a good idea.

These maple pecan bliss balls are completely raw, dairy, gluten, grain and refined sugar free. They’re also plant based/vegan and full of nutritious whole food ingredients with a generous dose of fibre and protein to balance out the (unrefined) sugars present.

You can eat these beautiful balls as a snack, before or after a workout, for dessert, with a cup of chai, or as a topping on your favourite breakfast bowl!

 

 Maple Cinnamon Pecan Balls

 

When you make these Cinnamon Maple Pecan Balls let me know!

Leave a comment below, and be sure to tag your pictures#swoonfood on Instagram or Facebook. Enjoy!

 

Maple cinnamon Pecan Balls

Makes: approximately 20
Prep time: 20 minute  Chill time: 20 minutes

1 cup pecans
1 1/2 cups cashews
2/3 cup desiccated coconut
3 Tbsp pure maple syrup
1 1/2 tsp cinnamon
1 tsp vanilla extract or 1/4 tsp vanilla powder
1/2 tsp pink Himalayan salt

 

Place the pecans and cashews into a food processor and pulse until you have crumbs.

Add the remaining ingredients and pulse until the mixture is evenly combined and comes together – it should look like a ball of cookie dough.

Roll spoonfuls of mixture into bite size small balls then place in the fridge to chill and firm up for 20 minutes.

Store these maple cinnamon pecan balls in a sealed container in the fridge for up to 4 weeks, or in the freezer for up to 3 months.

 

Maple Cinnamon Pecan Balls

Chocolate Chip Cookie Dough Balls

Chocolate Chip Cookie Dough Balls

Chocolate Chip Cookie Dough Balls
 
I created these Chocolate Chip Cookie Dough Balls because I wanted a healthy sweet treat for after dinner that tasted like a treat and not just another healthy bliss ball!

I was inspired by the last sweet recipe I posted for these Raw Chocolate & Raspberry Mini Lamingtons because they have the creamiest vanilla “cake” layer, made from cashews, coconut, vanilla and rice syrup, which reminded me of vanilla cookie dough! From there you can see how I got to Chocolate Chip Cookie Dough Balls 😉

 

Chocolate Chip Cookie Dough Balls

 

Like most bliss ball recipes all you need is a food processor, some measuring cups and about 20 minutes.

In the recipe I suggest chopping the chocolate into “chips” in the food processor as an easy way to keep things super simple and save on washing up. But if your chocolate already comes in chips, or you prefer to chop your chocolate with a knife, then simply disregard that step.

Once you’ve blended everything together, simply roll the raw cookie dough into balls and chill until firm. Or not. If you can’t wait that long feel free to eat the balls at room temperature….or you can even skip the rolling step and just spoon it out of the food processor. I won’t tell anyone.

There isn’t too much else to say about these delightful little balls… they’re obviously raw, dairy, gluten, grain and refined sugar free. They’re completely plant based/vegan and full of nutritious whole food ingredients with a generous dose of fibre and protein to balance out the (unrefined) sugars present. 

 

Chocolate Chip Cookie Dough Balls

 

So next time you fancy something sweet but still mostly healthy, make these Chocolate Chip Cookie Dough Balls and let me know!

Leave a comment below, and be sure to tag your pictures#swoonfoodon Instagram or Facebook. Enjoy!

 

Chocolate Chip Cookie Dough Balls

Makes: approximately 20
Prep time: 20 minute  Chill time: 20 minutes

1 cup cashews
1/2 cup desiccated coconut
1/4 cup rice syrup
1 tsp vanilla extract or 1/4 tsp vanilla powder
1/4 tsp pink Himalayan salt
1/2 cup dark chocolate (ideally dairy free/raw/refined sugar free)

 

Break the chocolate into pieces and place in the fridge to chill for 20 minutes while you measure out the remaining ingredients.

Place the cashews in the food processor and pulse until you have chunky crumbs. Then set aside.

When the chocolate is chilled, place it into a food processor and pulse until you have a mixture of chunky crumbs and fine bits.

Add the rest of the ingredients and blend until the mixture is well combined and comes together. At this point it should look like a ball of cookie dough.

Roll spoonfuls of mixture into bite size small balls then place in the fridge to chill and firm up for 20 minutes.

Store these chocolate chip cookie dough balls in a sealed container in the fridge for up to 4 weeks, or in the freezer for up to 3 months.

 

Chocolate Chip Cookie Dough Balls

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate Lamingtons Recipe - GF/Vegan

I love a good lamington. There’s something so nostalgic about the combination of a freshly baked soft vanilla sponge, smothered in rich chocolate icing and rolled in a layer of desiccated coconut.

It brings back memories of my 5 year old self being taken to the local bakery after school to choose a treat off their nearly empty, flour dusted wooden shelves. Luckily there’d still be one or two lamingtons left and after I’d carefully carried it home, I would eat it as slowly as possible, savouring every bite. 

If you’re not familiar with lamington cakes, they’re believed to have originated in Australia in the early 1900’s, and are still popular in New Zealand, South Africa and some parts of the U.K to this day. Lamingtons are traditionally made from a square of vanilla sponge cake which is coated in an outer layer of chocolate icing and rolled in desiccated coconut. A popular variation is to put a layer of raspberry jam and cream in the centre, and in New Zealand raspberry iced lamingtons are also very common.

Despite my love of lamingtons, I haven’t been able to indulge in these little cakes for some time because they’re traditionally made with dairy, gluten and lots of refined sugar. While I created this raw chocolate and raspberry lamington slice a little while back, it just wasn’t the same.

So to give these iconic little cakes a Swoon Food makeover I needed to create a low sugar, dairy, gluten and grain free version that was also ideally plant based and made with whole food ingredients. The best way to achieve this was to create a raw version in order to keep to the whole food brief, as to date I’ve yet to taste a sponge cake made without eggs or gluten that’s actually good.

Luckily this raw version came out even better than expected. Thanks to cashews, the vanilla “cake” has a delicious creamy vanilla flavour with a texture that looks just like cake. I created a fresh raspberry jam centre and used raw chocolate as the icing.  Best of all, because these mini lamingtons are so nutrient dense they only need to be bite sized, which makes them the perfect little treat that will last for ages in the freezer.

 

Raw Chocolate Lamingtons Recipe - GF/Vegan

When you make these Raw Chocolate & Raspberry Mini Lamingtons, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or FacebookEnjoy!

Raw Chocolate & Raspberry Mini Lamingtons

Makes: 20
Prep time: 30 minutes  Chill time: 30 minutes

Vanilla ‘Cake’
1 cup cashews
3/4 cups desiccated coconut
1/4 cup + 1 Tbsp rice syrup or pure maple syrup
1/4 tsp pink Himalayan salt
2 tsp vanilla essence (or 1/2 tsp vanilla powder)

Raspberry Jam
1 cup fresh or frozen raspberries
1/2 tsp basil or chia seeds

Raw Chocolate Icing
1/2 cup/70g raw cacao butter
1/2 cup/85g rice or pure maple syrup
1/4 cup/60g extra virgin coconut oil
1/2 cup/65g raw cacao powder
pinch pink Himalayan salt

1 cup desiccated coconut for rolling

To make the ‘cake’:
Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with non-stick paper.
Place the cashews and coconut in a food processor and blend until you have fine crumbs. Add the salt, vanilla and syrup and pulse until well combined. The ‘dough’ should come together in a ball.
Press the dough into the pan in a thin even layer, and place into the freezer to set.

To make the jam:
Place the raspberries in a small pan set over low heat and stir until warm and juicy. Turn off the heat and add the basil or chia seeds. Stir well and leave to stand for 10 minutes or so, to allow the seeds to absorb the liquid.

To make the icing:
Bring a small pan of water to the boil, then turn off the heat. Place the cacao butter, coconut oil and salt in a heat proof bowl and place on top of the pan of steaming water, stirring occasionally until fully melted.
Melting the ingredients using this method ensures the temperature of the ingredients doesn’t go above 47ºC thereby keeping the nutrients in them intact.
Once melted remove the bowl from the heat and stir in the remaining ingredients.

To assemble the mini lamingtons:
Removed the ‘cake’ from the freezer and spread with raspberry jam. Cut in half down the centre and flip one side on top of the other to create a sandwich. Return to the freezer for at least half an hour to let the jam firm up. Ideally you want both the ‘cake’ and jam to be semi-frozen, at which point remove it from the freeze and cut into small even cubes, approximately 1.5cm wide. You should get about 20. Return to the freezer until you’re ready to ice.

To ice the mini lamingtons:
Set up a bowl of cooled melted raw chocolate and a bowl of desiccated coconut. Use a fork to dunk each lamington into the chocolate, let it drain through the fork, then roll in the coconut. Place iced lamingtons back on the tray and then return to the freezer to set.

These raw mini lamingtons will keep in the fridge for up to 5 days or in the freezer for 1 month. Serve frozen, chilled or at room temperature.

 

Raw Chocolate Lamingtons Recipe - GF/Vegan

Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries

Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries

 

You may have noticed a bit of a hemp theme in my recipes lately.

It all started with my hemp, pumpkin & sunflower seed bread, followed by the super moreish hemp heart clusters, and most recently this apple & raspberry hemp seed crumble.

And while it’s not officially hemp seed month at Swoon headquarters, I do have one more hemp seed recipe for you!

Because chocolate is always a winner, I want to round off my hemp seed recipe extravaganza with this uber decadent raw cacao & brazil nut hemp slice with sour cherries.

 

Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries

 

This raw cacao & brazil nut hemp slice with sour cherries has everything you want in a chocolate treat. It’s rich and decadent – yet not overpoweringly so. You can definitely go in for a second without feeling regret afterwards. And the best part is it’s packed full of nutritious goodies, completely raw, dairy, gluten, grain and refined sugar free, plant based/vegan.

It’s super quick and easy to make. You barely even need a blender if you’re a happy to chop the nuts by hand, and let’s face it, washing up the blender is always a job worth avoiding!

Once the nuts are chopped the remaining ingredients can simply be stirred together and pushed into a tin.

After a little chill time, sprinkle the slice with freeze dried sour cherries (or any freeze dried fruit of your choosing), drizzle with melted chocolate and it’s ready to serve!

 

 

Raw Cacao & Brazil Nut Hemp Slice with Sour CherriesRaw Cacao & Brazil Nut Hemp Slice with Sour Cherries

 

Why so many hemp recipes you may ask?

It recently became legal to sell and eat hemp seeds in New Zealand (read more about it here), which means this sustainable, eco-friendly, no waste, nutrient packed food is now readily available.

I was pleasantly surprised to discover hemp seeds have a mild, nutty flavour, and are great in both savoury and sweet dishes (unlike hemp protein powder which has a VERY strong flavour).

Hemp seeds are nutritional powerhouses largely due to their unique 3:1 ratio of omega-6 to 3 fatty acids. This is the most beneficial kind of ratio when it comes to omega fatty acids, and is in stark contrast to most western diets. 

If you’d like to read more about the benefits of hemp for us and the environment, you can check out the whole post I wrote on it here.

Raw Cacao & Brazil Nut Hemp Slice with Sour CherriesRaw Cacao & Brazil Nut Hemp Slice with Sour Cherries

Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries

 

When you make these chocolate hemp beauties, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or FacebookEnjoy!

raw cacao & brazil nut hemp slice with Sour Cherries

Makes: approximately 14 bars
Prep time: 30 minutes  Set time: 20 minutes

Base
1 cup brazil nuts
1 cup hemp seeds
1/2 cup raw cacao powder
1/2 cup nut butter (e.g. peanut, almond, cashew)
1/2 cup pure maple syrup or rice syrup
pinch pink Himalayan salt

Topping
1 packet freeze dried cherries (or any freeze dried fruit of your choice)
250g dark chocolate

Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with baking paper.

Place the brazil nuts in a food processor and blend until you have coarse crumbs, or alternatively chop by hand to save on washing up! Put the nuts in a mixing bowl and set aside.

If you used a food processor for the nuts put the remaining base ingredients into the food processor and blend until smooth. Alternatively, place the ingredients into another mixing bowl and stir until well combined.

Add the brazil nuts to the chocolate mix and stir well to combine.

Press the mixture into the lined tin, then into the fridge to chill.

While the slice is chilling, melt the chocolate in a small bowl set over a pan of steaming water.

When the chocolate is melted, remove the slice from the fridge and sprinkle over the freeze dried cherries. Drizzle generously with melted chocolate and return to the fridge to set for approximately 20 minutes.

Use a sharp knife to cut the into bars, and store in a sealed container in the fridge for up to 2 weeks.

Note: this slice won’t freeze well with the freeze dried fruit on it so it you want to freeze it, do so before adding the topping.

 

Raw Cacao & Brazil Nut Hemp Slice with Sour CherriesRaw Cacao & Brazil Nut Hemp Slice with Sour Cherries

 

 

 

Milk Chocolate Caramel Fudge

Milk Chocolate Caramel Fudge

 

This milk chocolate caramel fudge is everything a good fudge should be.

It has a super smooth texture, a rich chocolate caramel flavour and just the right amount of fudginess.

It’s super easy to make. Simply melt the coconut oil then throw all the ingredients into a blender. Blend on high until smooth, pour into a pan and chill to set.

Best of all? It’s completely plant based/vegan, dairy, gluten and refined sugar free.

 

 

The inspiration for this milk chocolate caramel fudge recipe came from two of my previous recipes for salty chocolate peanut butter fudge and fudgey raw chocolate with sour cherries. I wanted to create an even simpler, much more creamier version using dates as the whole food sweetener.

I chose Medjool dates in particular for this recipe because of their beautiful caramel flavour, but if you don’t have them regular dates work equally well.

Some people get worried when they see dates in a recipe due to their high fructose content. But it’s worth remembering that dates are in their whole form, which means the fructose is wrapped up alongside all their natural fibres, vitamins and minerals. This means the absorption of the fructose is much slower than any of the free forms like high fructose corn syrup or fruit juice, and won’t cause those unwanted blood sugar spikes.

 

 

 

Of course, this fudge and any other sweet treat is just that – a treat.

And by that I mean it’s not something you should eat every day or all in one sitting!

Less is definitely more, and a great way to avoid eating it all in one go is to divide it into several small containers and pop them in the freezer. That way you can just bring out one at a time and you won’t be tempted to scoff the lot! 😉

I hope you enjoy this clever little milk chocolate fudge recipe, and if you make it be sure to come back and tell me what you think in the comments below.

Enjoy!

 

Milk Chocolate Caramel Fudge

Makes: 1 small tray, approximately 16 pieces
Prep time: 10 minutes Set time: 20 minutes

2/3 cup coconut oil
1 cup coconut milk (I used Little Island’s drinking coconut milk but any plant based milk will work)
1/3 cup raw cacao powder
6 (100g) Medjool dates
1/2 tsp pink Himalayan salt

Prepare a small brownie tin approximately 20cm x 20cm by lining with a piece of baking paper.

Gently melt the coconut oil by placing it in a heat proof bowl set over a bowl of steaming water with the heat turned off.

In a food processor or blender combine the coconut milk, raw cacao powder, dates, salt and melted coconut oil and blend on high until smooth.

Pour the mixture into the prepared tin and spread evenly with a spatula then place in the fridge or freezer to set.

When the fudge is set, lift out of the tin and cut into squares.

Store the fudge in a sealed container in the fridge for a couple of weeks or in the freezer up for 2 months.