No Bake Chocolate Fudge Squares (dairy free!)

chill n' eat - what could be simpler?

chill n’ eat – what could be simpler?

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).

store in the freezer if you like them chewy, keep in fridge if you want 'em soft

store in the freezer if you like them chewy, keep in fridge if you want ’em soft

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)
  1. 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.
  2. Spoon the mixture into a 8 x 8 baking pan and press down until evenly distributed.
  3. 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)
  4. Whisk the coconut cream together with the nut butter and honey until thoroughly combined.
  5. Stir in the cocoa powder.
  6. 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.

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7 thoughts on “No Bake Chocolate Fudge Squares (dairy free!)

  1. This sounds so yummy! Is the coconut cream concentrate just the separated coconut cream from a can of coconut milk? (Let’s be honest, that’s the best part anyways haha)

    • The cream concentrate is ground coconut meat, densely packed. It looks like this and is also called coconut butter. Not sure if that’s the same? Even if there’s a slight difference, I think you’re onto something though and it would work just as well with the separated cream.

      • Thanks! Yea I know it by the name of coconut butter, but that makes sense. I actually make it from scratch sometimes to make coconut butter melts (like healthy candy haha). But I have made a few desserts with whipped coconut cream, and it does make a nice mousse 🙂

  2. I think spending rainy days making treats such as these is a much better use of your time than filing or housework! Great recipe thanks for sharing, I will definitely be making them the next time it’s rainy (and in British Autumn that will be very soon no doubt!)

  3. Pingback: Guava Cheesecake Bars | Things My Belly Likes

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