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Espresso Date Chocolate Fudge

Espresso Date Chocolate Fudge

This dairy-free Espresso Date Chocolate Fudge with pistachio nuts is rich and decadent and very easy to make. It requires no baking and combines all my favourite flavours: the intensity of dark chocolate, the richness of a strong espresso, the spiciness of cardamom and cinnamon, the soft, chewy caramel-like flavour of o fresh Medjoul dates, the nuttiness of pistachios and the salt kick of the sea salt flakes. Choosing the right coffee is an important element as the dates need to marinate in the espresso with the spices before adding them to the chocolate base. As I don’t own a coffee maker,  I got my shot of espresso (Two for Joy) from Cottoncake. It has a strong, rich flavour.

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The marinated dates, including the shot of coffee, are  processed in a food processor until you have a smooth fudge-like consistency. When added to the chocolate base, you get a beautiful thick chocolate fudge with an intense, rich and spicy flavour. The flavours of the Middle-East combined in a wonderful, sweet chocolaty treat. It’s rich, decadent, moist, melt-in-your mouth chocolate fudge.

Espresso Date Chocolate Fudge

Ingredients

The Chocolate Base:

  • 1 cup of cacao butter, chopped
  • 1 cup of agave nectar
  • 1 cup of raw cacao powder (sifted)
  • ½ teaspoon of sea salt flakes (Maldon)

The goodies:

  • 1 cup of chopped marinated espresso dates (see below)

Marinated Espresso dates

  • 1 cup of Medjoul dates, pitted and roughly chopped
  • 1 cup of espresso
  • 3 green cardamom pods, seeds crushed
  • 1 cinnamon stick
  • 1 vanilla pod
  • 1/2 tbsp of agave nectar

The Pistachio Topping

  • 1/2 cup finely chopped pistachios to sprinkle on top

Instructions

  1. Add the chopped dates to a small bowl. Add cardamon, cinnamon and vanilla and pour hot espresso over the dates and let sit for 20 minutes. When ready, process in a food process until you have a smooth, buttery consistency.
  2. Melt the cacao butter au bain-marie.
  3. Add the cacao powder, the agave nectar and sea salt. Add the date coffee mixture slowly into the chocolate mixture.
  4. Pour the mixture onto a nonstick baking tray, lined with baking paper. Sprinkle chopped pistachios and some extra sea salt flakes on top, and let set in the freezer for an hour before serving.

 

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About chantal

I am Chantal Soeters, a certified yoga teacher and Health Coach. I am passionate about helping YOU live a happier and healthier life. You can find me here online or teaching yoga classes in and around Amsterdam, blending green juices and smoothies in my kitchen, whipping up raw desserts and cooking up my crazy and wild food experiments.

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