I can’t get enough of this double chocolate freezer fudge! This recipe is actually a happy accident. I was trying to make chocolate snack balls, but added too much liquid to the mixture. So I poured it in a baking dish, added some plantain chips on top for some crunch, froze it, and ended up with delicious fudge! Of course, I tested the recipe a few more times to make sure it was just right. I also made a version that uses sunflower seed butter instead of coconut shreds, for those that don’t like coconut shreds!
The healthy fats from the coconut shreds, coconut oil, and macadamia nuts make this fudge so satisfying. There is only a hint of sweetness, so this tastes like a treat without being overly sweet!
|Prep Time||Freezer Time||Total Time||Servings|
|15 mins||3 hours||3 hours 15 mins||12|
- 1 1/2 cups coconut shreds OR 1/2 cup sunflower seed butter
- 1 cup roasted salted macadamia nuts
- 1/4 cup coconut oil
- 2 heaping tbs cacao powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tbs maple syrup
- 34 grams 100% dark chocolate (or chocolate of choice)
- (Optional) plantain chips for sprinkling on top, I like Amazi Organic Plantain Chips
Special Equipment: Food Processor
- Line an 8x8 baking dish with parchment paper.
- Add coconut shreds, macadamia nuts, and coconut oil to the food processor and blend until smooth. (If using sunflower seed butter- blend macadamia nuts and coconut oil until smooth and then add the sunflower seed butter and blend again until combined).
- Add the cacao powder, vanilla, cinnamon, and maple syrup and combine.
- Add the dark chocolate to the food processor (break into smaller pieces first, if needed) and then pulse a few times until the pieces are as small as desired.
- Pour the mixture into the parchment lined baking dish, (optionally) sprinkle crushed plantain chips, and place the baking dish in freezer for a few hours. After the mixture sets, I store the version with the coconut shreds to the fridge and the sunflower seed butter version in the freezer for the best texture.