chocolate fudge

chocolate fudge

Admittedly, I have a slightly unhealthy addiction to chocolate. I just love everything about it. It’s something I can safely say I’ve always loved, and always will. One of my favourite childhood chocolate treats was fudge. Asides from the chocolate kind, I did also have another favourite flavour – cherry bakewell fudge. I honestly have no words to describe it, it was one of the best foods I’ve ever tasted. However, I’m yet to come up with my own recipe for that – even though I’m sure that one day I will. So, asides from cherry flavoured fudge, I was determined to make my own version of my favourite chocolate kind. I always found that it’s the softer, stickier fudge that tastes better, so that’s what I set out to achieve with this. To me, fudge is all about that rich, buttery taste that melts in your mouth. There’s simply nothing better.

With this recipe, I’ve recreated a traditional take on classic chocolate fudge, and made it into my own rich and indulgent treat. You can use either coconut oil or coconut butter with this. I personally prefer to use coconut butter. If you use coconut oil, the fudge will have a fairly strong coconut flavour, so if you want to enjoy the taste of chocolate alone, then use coconut butter. I know it can be quite tricky to get hold of coconut butter, so don’t worry if you can’t find any – this fudge still tastes delicious with coconut oil! I recommend leaving this fudge to set for at least 4-5 hours, so that it’s easy to cut and slice. I’ve found that it’s at its best the next day, when it’s fully set and has a firmer texture that really melts in your mouth with every bite. Heaven. Enjoy!

 

chocolate fudge

makes about 10 squares

ingredients

3/4 cup (165g) dates

3/4 cup (185ml) boiled water

1/2 cup (90g) extra virgin coconut oil – I used Coconut Merchant

3/4 cup + 1tbsp (90g) cocoa powder

1/2 tsp truvia stevia sweetener

salt and vanilla, to taste

 

method

1. Firstly, roughly chop your dates into small pieces. Then, add them into a food processor with the still hot, boiled water and coconut oil/butter. Blend until as smooth as you can get it.

2. Then, add in your cocoa powder, stevia, vanilla and a pinch of salt. Blend until smooth. When this is done, scoop the mixture into a small cake tin with a removable base. Using a spoon, spread the top of the mixture smooth. Move the fudge into the fridge and leave to set for at least 4 hours – if you can wait, it’s best left overnight. When the fudge has set, remove from the fridge, slice and serve.

 

Chocolate Fudge Chocolate Fudge Chocolate Fudge

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20 comments:

    1. Thank you so much! Yeah it can get so confusing sometimes, I started out measuring in cups but now I use both because its just so much easier for everyone else! 🙂 your blog is beautiful by the way, I love it!

  1. Hiya! I love your blog and recipes! Thanks so much for sharing 🙂 My mix for this turned out a little watery. I think its because I didn’t add enough dates – I did 3/4 cup of non-chopped dates… Any tips on how I can fix it?

    1. Hi Aly! Thank you so much! Oh my gosh I’m so sorry about that :(. As soon as I read your comment I went and made the recipe again 3 more times, and then I looked back at my original handwritten recipe and I saw I’d made a typo on here and realised its actually 3/4 cup of water! The 1/2 cup amount meant that the coconut oil/butter couldn’t melt enough so made it split and seem watery. So, I’ve fixed the problem now and typed it correctly! So if you make it again it should be right! Once again I’m soooo sorry, I feel so stupid for making such a bad mistake. You can always try taking the mix out of the fridge, adding in the extra 1/4 cup of boiling water and blending again to see how that goes? I hope it works out better next time and that you enjoy the recipe, and continue to enjoy my blog! I hope this helps. Best wishes, Harriet 🙂

      1. Hey Harriet! No worries at all 🙂 and thanks so much for your reply! I left the mix in the fridge and it set enough for me to make truffles out of them! They are SO delicious and I’m definitely going to make these again. Your recipes are fantastic. I’ve tried the choc mousse one too and that was very yummy! Thanks again for sharing your wonderful recipes 🙂

        1. Hi Aly, that sounds so good, such a great idea and I’m so glad you still enjoyed the mix! Ah yay! I hope you enjoy it in its fudge form haha! Thank you so much for making my recipes, and that you like them! It means a lot! 😀

          1. I looked for the Chocolate Mousse recipe that Aly spoke of, but couldn’t find it. Is it still available?

          2. Hi Joanne, unfortunately I lost the recipe when my website was updated and redesigned. I will have to try and find it and share it again. So sorry about that!

          3. I sure hope you can find it, I love chocolate mousse and a healthy version would be heaven!

  2. Completely Brilliant, Harriet! I’m so glad I stumbled across this on Foodgawker 😉 only good things happen there. I have a student who’s allergic to dairy, so I’m making lots of fun dairy-free recipes these days. This looks so good–I’m slapping it on my to-make-soon list ASAP! Cheers, and nice to meet you!

    1. Hi Ala, thank you! Ah I love foodgawker, I literally waste hours on there just staring at all the delicious food haha! Wow that’s so kind of you to do! Good luck making it and I hope they really enjoy the fudge! 🙂

  3. Hey Harriet! I just discovered your blog and want to try this very yummy-looking recipe, but I wondered what kind of stevia you use? The powder or the liquid one? Because the sweetness is very different. Maybe it would be easiest to put the sugar-equivalent in the recipe, so everybody can dose the stevia according to the product they have on hand. Best wishes and congrats for your beautiful blog! Olivia

    1. Hi Olivia, thank you for your advice! I’m so glad you like the look of my recipe! I used the powdered stevia by truvia, as it’s the easiest to buy where I live. I didn’t realise before, but truvia is actually a mixture of stevia and erythritol – so is definitely likely to be less sweet than pure stevia. As the stevia is only used in a small amount in this recipe, it doesn’t affect the texture. So, if you have pure stevia or liquid stevia, feel free to use it in this and just add a little bit at a time until you reach your desired sweetness! I hope this helps :). I’m going to try and find some pure stevia and liquid stevia to buy now!

  4. Amazing recipe! Looks really healthy and delicious 🙂 I would really want to try it out, but in sweden we don’t measure with cups so i was just wondering if you could translate this recipe into tablespoons? Would really appreciate it! Xoxo

    1. Hi Vinja, thank you! I would say that 1/4 cup is about 4tbsp, so for the ingredients: 12 tbsp dates / 12 tbsp water / 8 tbsp coconut oil / 13 tbsp cocoa powder 🙂 I haven’t tried this myself, so it might be different! But I hope it helps and works out for you! I really hope you enjoy the recipe! 😀

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