Vegan Double Fudge Slice

Treats with three layers usually look delicious, but they also look a bit daunting and time consuming.. These on the other hand, were such a joy and breeze to make, I immediately got excited about sharing them with you guys!

The base was inspired by a brownie, so it’s super chocolatey with a good amount of crunch (I’ve always loved my brownies with some nuts in them for texture) Its also naturally sweetened, completely raw, and the ingredients list is loaded with powerful antioxidants like cacao, cacao nibs, almonds and pecans.

This isn’t traditional fudge, but rather a smooth silky one, It reminds me of a fudge/ganache hybrid and it’s a fusion that I love!Its also refined sugar free, and I don’t make use of any butter or margarine, a lot healthier than they look right?! They taste amazing though and nobody would ever know that a few healthy swaps were made!

These slices are very rich and “buttery” so keep that in mind when you are slicing them up. Although they are decadent and filling, they are not at all sickly sweet, and usually leaves me wanting more 😜 which is always a winner in my books.

Double Fudge Slice

Brownie base:

  • 1 cup dates (if using dry, soak in hot water for 10 minutes then drain)
  • 1/2 cup pecans/walnuts
  • 1/2 cup whole raw almonds
  • 1/4 cup raw cacao powder
  • 2 tbsp cacao nibs
  • 2 tbsp water
  • 1 tsp vanilla essence
  • Pinch of sea salt

Fudge layers:

  • 1 1/2 cups peanut butter
  • 1/2 cup maple syrup
  • 6 tbsp coconut oil
  • 2 tsp vanilla essence
  • 3 tbsp coconut flour
  • 1/4 cup cacao powder
  • 80 g chocolate ( I use the honest chocolate with zero added sugar)
  • 2 tbsp milk of choice

For the base:

  1. Line baking pan with cling wrap, allowing the sides to overhang for easy removal later (20X20 square dish works great for this recipe)
  2. In a food processor, pulse nuts and set aside in a bowl. Next add all the remaining ingredients and blend until you have a raw dough (add more dates if not sticking together yet) Add chopped nuts back into the mixture and process everything until combined.
  3. Using your hands or a spatula, tightly press brownie mix into prepared pan. Move to freezer and gets started on the fudge.

For the fudge layers:

  1. Add peanut butter, maple syrup, coconut oil, vanilla and salt to a pot. Whisk over medium heat until combined.
  2. Add the coconut flour and whisk for about 2 minutes until smooth.
  3. Pour half the mixture over brownie base and allow to chill in freezer while finishing the chocolate layer.
  4. For the chocolate layer, melt the chocolate and milk in 20 sec increments until smooth. Add this to the remaining fudge mixture along with the cacao and whisk until no lumps remain ( return to heat if your havign trouble combining the two)
  5. Pour over the peanut butter fudge layer and smooth top with a spatula. If your feeling fancy, dollop extra spoon fulls of peanut butter onto chocolate and swirl with a butter knife to create a marble effect.
  6. Chill in freezer for 1 hour until firm. Using a warm, sharp knife, Slice into squares or rectangles.
  7. Keep Stored in an airtight container in the fridge, and remove just before serving.
  8. Note- They will keep up to a week in the fridge, plus they freeze great and can also be eaten frozen ( just give a few minutes to thaw slightly )