Chocolate Fudge Bars




128 per portion


40g pitted Medjool dates, finely chopped

25g smooth almond butter

50g cocoa powder

20g coconut oil, melted

40g tahini

30g honey or maple syrup

½ tsp sea salt

How To

Line the base of a loaf tin with an over-sized sheet of baking paper (large enough to cover the bars).

Place the ingredients in a large bowl and stir until well combined. The mixture should resemble a thick dough. If it’s too runny, stir in some more cocoa powder.

Transfer the mixture to the tin.

Fold the excess sheet of baking paper over the mixture and press down into the base of the tin. Flatten the surface of the mixture using your hands.

Uncover the mixture and neaten up the edges of the bars with a spatula. Cover and refrigerate until firm.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.

Scroll to Top