Walnuts provide a distinct and delicious crunch to a thick and decadent dessert that satisﬁes the craving of the chocoholic. The fudge becomes too soft at room temperature, so you’ll need to put it on a plate positioned over an ice pack if you’re serving it at a party.
For more about this recipe: How to Implement a Clean Diet with Your Family
- Makes 24 pieces of fudgeServings
½ cup coconut oil, solid (not melted)
½ cup pitted Medjool dates, packed
½ tsp. vanilla
½ cup cacao powder
½ cup chopped walnuts
- Combine coconut oil, avocado, dates, and vanilla in high-powered blender. Blend mixture until creamy and very few date pieces remain. Try not to overblend, as this creates heat and will cause coconut oil to separate from rest of fudge. (You can’t avoid it entirely, but try to keep blending to a minimum.)
- Add cacao powder, and blend about 10 seconds more, or until well combined. Stir in walnuts by hand, and spread mixture into a 1-inch-thick slab on parchment-lined baking sheet.
- Freeze about 1 hour, remove from freezer, and slice into 24 equal-sized pieces. Serve immediately, or return to freezer.
- Calories: 80
- Carbohydrate Content: 6 g
- Fat Content: 7 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Saturated Fat Content: 4 g
- Sugar Content: 4 g