This fudge is simply…to die for! It is melt in your mouth perfection. Dark and rich chocolate with warm and toasty gingerbread spice is exactly what you want in your mouth. This would be a perfect addition to a Christmas cocktail party and it’s virtually allergen-free, vegan and paleo. It also holds up well on it’s own without having to be frozen/chilled. Feel free to dust with cinnamon or cocoa for a little extra flavour and fanciness.
1 cup full fat coconut milk
2 tbsp molasses
4 dates, soaked
1/2 cup coconut butter
6 tbsp cocoa powder
pinch of sea salt
Stevia (If you want it a bit sweeter)
1 tsp ginger
1 tsp cloves
2 tsp cinnamon
1 cup walnut butter (or almond butter)
1/4 cup chopped toasted walnuts
Combine the dates and coconut milk in a food processor until smooth. Add in molasses, coconut butter, cocoa, walnut butter, spices, salt and stevia (if desired. Blend until it forms a thick batter. Add in walnut pieces and stir by hand. Spread onto a parchment lined pan and freeze or chill until firm. Cut into squares and serve! Makes about 30 squares.