(refined sugar-free, vegan)
If you’re anything like me, there’s a big chance that you forgot to do your Easter shopping, and now it’s too late because all the shops are closed. But I got your back, baby. Because who wants a chocolate-free Easter? Not me. Who wants a guilt-free, chocolate-smothered Easter? Meeeeee, me, me, me. And you too. I know you do.
Anyway, this chocolate bar/fudge recipe is just the easiest thing. And you probably already have all the ingredients in your cupboard. It can be either fudgey chocolate (if kept in the freezer), or the perfect chocolate sauce to cover anything (or anyone) with.
Easter Chocolate Bar/Fudge (refined sugar-free, vegan)
This smooth chocolate bar/fudge is so decadent. Do try to save it until breakfast. I mean, tea time.
- 1/2cupCoconut oil
- 1/2cupRaw cocoa/cacao powder100%
- 1/2cupMaple syrup
- 1-2tspVanilla extractsugar-free
- 1/2cupChopped nuts (walnuts!)
- 1/2cupchopped fruits (RAISINS)
On the stove, melt coconut oil until liquid (but not boiling). Transfer the mixture to a large bowl.
Add cocoa powder, maple syrup and vanilla extract until smooth. Feel free to adjust the amount of maple syrup and cocoa powder to reach the desired taste and sweetness.
Add in chopped nuts and other yummy things (like coconut shavings, chocolate chips, fresh raspberries, RAISINS, a little bit of sea salt, maybe...)
Spread the mixture evenly on a parchment-lined plate, or on a silicone cake pan. Place the plate in the freezer to cool down, for up to an hour. Once the chocolate is solid, break into pieces and share and munch.
I used maple syrup in this syrup, but please feel free to use any sweetener you like. Date syrup and honey will work well.
This recipe was originally posted by Carmella on Sunny Raw Kitchen.
P.S: I have to hide those chocolates from hubby. Hard task.