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Dark Chocolate, Plum + Tahini Fudge

By Meg Yonson

I Quit Sugar - Dark Chocolate, Plum + Tahini Fudge
  • 12 servings
  • Prep - 2 hours 45 mins
  • Total - 2 hours 45 mins
I Quit Sugar - Dark Chocolate, Plum + Tahini Fudge

This no-bake dessert is filled with satiating fats and protein powder, so you'll only need one small slice of this to get your chocolate hit. Enjoy!  

Servings: 12
Preparation: 2 hours 45 mins

Ingredients

Base

  • 1 cup Brazil nuts, soaked in water for 2 hours, then drained.
  • 2 tablespoons coconut oil.
  • 1/4 cup raw cacao powder.
  • 2 teaspoons rice malt syrup.
  • 1/4 teaspoon sea salt.

Topping

  • 1 1/2 cup cashews, soaked in water for 2 hours, then drained.
  • 1/4 cup Bare Blends Dark Cacao + Kakadu Plum Native WPI.
  • 1/4 cup raw cacao powder.
  • 1/2 cup tahini.
  • 1/3 cup coconut oil, melted.
  • 2 tablespoons rice malt syrup.
  • 1/4 teaspoon sea alt.

Directions

1. Line a small baking dish with baking paper.

2. Place the ingredients for the base of the raw fudge into a food processor and blitz until combined. Press this mixture firmly into the baking dish. Place in the freezer while making the topping.

3. To make the topping process all ingredients together in a food processor. Remove base from the freezer and scoop over the topping mixture. Spread evenly across the base with the back of a spoon.

4. Place fudge back into the freezer and allow to set for 30 minutes. After this time, remove and slice into 12 or more pieces.


This no-bake dessert is filled with satiating fats and protein powder, so you'll only need one small slice of this to get your chocolate hit. Enjoy!

Ingredients

Base

  • 1 cup Brazil nuts, soaked in water for 2 hours, then drained.
  • 2 tablespoons coconut oil.
  • 1/4 cup raw cacao powder.
  • 2 teaspoons rice malt syrup.
  • 1/4 teaspoon sea salt.

Topping

  • 1 1/2 cup cashews, soaked in water for 2 hours, then drained.
  • 1/4 cup Bare Blends Dark Cacao + Kakadu Plum Native WPI.
  • 1/4 cup raw cacao powder.
  • 1/2 cup tahini.
  • 1/3 cup coconut oil, melted.
  • 2 tablespoons rice malt syrup.
  • 1/4 teaspoon sea alt.

Directions

1. Line a small baking dish with baking paper.

2. Place the ingredients for the base of the raw fudge into a food processor and blitz until combined. Press this mixture firmly into the baking dish. Place in the freezer while making the topping.

3. To make the topping process all ingredients together in a food processor. Remove base from the freezer and scoop over the topping mixture. Spread evenly across the base with the back of a spoon.

4. Place fudge back into the freezer and allow to set for 30 minutes. After this time, remove and slice into 12 or more pieces.