Some people use rainy days to catch up on housework, call their loved ones, do some filing or simply read a book.
(and good for them – those people are productive, well-adjusted members of society).
I use rainy days to make an entire pan of these chocolate fudge squares and then attempt to eat them all in one sitting.
Spoiler: I didn’t make it. Belly said “NO” somewhere around square number four.
No Bake Chocolate Fudge Squares (makes 16)
- 1 1 /2 cups raw walnut halves
- 3/4 cup soft medjool dates (this was 15 dates for me)
- 3 tbsps coconut oil
- 1/4 cup honey
- 1 cup coconut cream concentrate
- 2 tbsps cocoa powder
- 1/2 cup nut butter, softened (I used cashew but feel free to mix it up)
- Using a food processor, grind together the walnuts and dates to a biscuit-like crumb. Transfer this to a large mixing bowl and stir in the coconut oil until it starts to clump together.
- Spoon the mixture into a 8 x 8 baking pan and press down until evenly distributed.
- If your coconut cream is hard to the touch, add a tbsp of hot water and stir until it becomes a thick paste (the idea is to get rid of any lumps, add as much water as needed)
- Whisk the coconut cream together with the nut butter and honey until thoroughly combined.
- Stir in the cocoa powder.
- Spoon the chocolate on top of the biscuit layer, cover and put in the freezer to set for 30 minutes before cutting into squares and serving. Store in fridge or freezer, depending on how soft you like them.
Like this? You might also like: