Author Notes
Simple to make, these deliciously moreish mint chocolate fudge bars have no nasty additives and are gluten-free and dairy-free. —Paleo With Mrs P
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Ingredients
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50 grams
Raw Chocolate
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6
Whole Medjool Dates, de-stoned
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1 cup
Cashew Nuts
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1/2 cup
Almonds
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1 teaspoon
peppermint oil
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1 tablespoon
Coconut oil
Directions
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In to a food processor place all your ingredients (leave 6-7 almonds spare) and blitz until fully combined and sticky in texture (this might take 2 -3 minutes as the nuts break down. Persevere and give your machine a little rest every so often!)
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Scoop mixture out in to a square cake tin or baking tray and firmly press down
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On top sprinkle remaining almonds (chopped) and some extra fresh mint (optional)
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Place in the freezer for 1 hr and then remove, chop in to squares and store in the fridge until time to serve
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