RACHEL LETT
This is a genius recipe from Jordan Pie. These fudge slices are loaded with caffeic acid, a polyphenol found in both coffee and cacao. This is an antioxidant that’s tooted for having anti-inflammatory effect. They certainly give you a ‘buzz’ like no other—especially with all the healthy fats, too! After one slice, you’ll as feel sharp as a pin and super alert, so best eaten early in the day for maximum benefit, and a restful night sleep!
Chocolate, espresso fudge slice
SERVES 30
For the base
150g desiccated coconut
1/4 cup pumpkin seeds
3/4 cup sunflower seeds
1 tsp cinnamon
1 heaped tablespoon cacao powder
pinch salt
1 teaspoon of honey, erythritol, stevia or monkfruit
2 tablespoons butter melted (use coconut oil if dairy free)
For the fudge layer
200g coconut cream (recommend Barts coconut cream bar)
60ml of strong freshly brewed coffee
55g melted cacao butter
2 tablespoons melted coconut oil
400g avocado (about 2 medium-large ones)
3–4 tablespoon cacao powder
1–2 teaspoons of honey or natural sweetener like stevia, erythritol or monkfruit
pinch of salt
2 teaspoon vanilla extract (without sugar added)
Ingredients
Add all the ingredients the base, except the butter, to a food processor and blitz until it looks like a fine crumb. Add the melted butter and blend for a few moments until it comes together. The mixture should stay together when you press it between your fingers. If it’s too crumbly, you may need to add a bit more melted butter.
Using the back of a metal spoon, evenly press the base mixture into a lined tin (approx. 20x25cm). Place the tin in the fridge while you prepare the fudge layer.
In a saucepan, gently melt the coconut cream, coconut oil and cacao butter with the coffee.
Add to a blender with the rest of the ingredients and blend until smooth and creamy. Adjust the coffee, cacao and sweetness to your taste.
Using a spatula, pour the filling on top of the base and smooth out evenly. Place it in the fridge for about 3 hours, until set.
Once set, slice into squares and enjoy.
These will store best in the fridge, but can be kept in an airtight container in a cool place.