Layered Chocolate Coconut Fudge Squares
A soft, fudgy & sticky coconut base topped with a creamy, rich chocolate mousse…
These layered chocolate coconut fudge squares are like a decadent dream come true… and they’re healthy!
I was playing around in the kitchen the other day, knowing that I wanted to create some kind of layered treat… but I wasn’t 100% sure what I wanted to make. All I knew was that I wanted to make something that was fudgy, coconutty and chocolatey… and then these layered chocolate coconut fudge squares were born!
To say that I am absolutely loving these treats would be the understatement of the century, cause I am LOVING them so much more than that.
These little dessert squares are perfect to make for a healthy sweet treat to share with friends & family, or to hide away in the fridge for yourself (I won’t judge… I might do this next time I make them) to eat as a cheeky snack.
This recipe is 100% refined sugar-free, dairy-free, gluten & grain-free, soy-free, raw vegan and Paleo friendly.
It also contains healthy fats and good carbs – so you’ll actually feel great after you indulge!
Ingredients (Coconut Fudge Layer):
-12 fresh medjool dates
-1/2 cup unsweetened nut butter (almond, cashew or macadamia)
-1 cup desiccated coconut
-2 tablespoons melted coconut oil
-2 teaspoons ground vanilla powder/ pure vanilla extract
-1/4 teaspoon cinnamon
-pinch sea salt
Ingredients (Chocolate Mousse Layer):
-1 avocado
-1 tablespoon unsweetened nut butter (almond, cashew or macadamia)
-1/4 cup cacao powder
-3 tablespoons 100% pure maple syrup
-1 teaspoon ground vanilla powder/ pure vanilla extract
-1/4 teaspoon cinnamon
-pinch sea salt
Topping:
-1/8 cup chopped raw pecan nuts
(makes 20)
Instructions (Coconut Fudge Layer):
-pit and soak the dates in warm water for 15 minutes
-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt
-finely chop the soaked dates into small pieces and then mash with the back of a fork until it forms a sticky and smooth paste
-mix the sticky date paste, melted coconut oil, nut butter, desiccated coconut, vanilla, cinnamon and sea salt together in a bowl until well blended
-pour fudge batter into a shallow dish lined with wax/ parchment paper, spread out evenly with the back of a spoon (not letting the batter touch the sides of the dish, keep it in the middle) and place in the freezer for 30 minutes or until solid
-make the chocolate mousse layer (below)
Instructions (Chocolate Mousse Layer):
-peel & pit the avocado and smash with the back of a fork
-mix the avocado, nut butter, cacao powder, pure maple syrup, vanilla, cinnamon and sea salt together with an electric beater, a whisk or in a high-powered blender until smooth (no lumps)
-remove the coconut fudge base from the freezer when set and cover with chocolate mousse, spreading it out evenly with the back of a spoon
-chop the raw pecan nuts and sprinkle on top
-place the finished dessert into the fridge to set for 30-60 minutes
-once set, cut the dessert evenly into squares and gently remove from the parchment paper
-serve chilled, eat & enjoy every bite!
-store your layered chocolate coconut fudge squares in the fridge to keep fresh
Made with love by Liezl Jayne xo
