Espresso Crunch Fudge Chunks

If you love coffee, you are going to loooooooove these. They are dreamy, creamy, with a  hint of crunch. Not to mentionthe natural aphrodisiac of raw coffee infused, chocolate! Topped with creamy Vegan White Chocolate.

Blend all ingredients in your food processor, together in order of appearance.


1 cup softened dates

200g brown rice syrup

1/2 tbs Vanilla

110g Tahini

1/3 cup coconut oil

Blend until smooth, then add

30g Raw Cacao

20g Mesquite

15g roughly ground coffee beans + 5g for the dipping chocolate

Blend together until it forms, but doesn’t stick to the sides of the food processor, and put in the freezer for about half an hour to set.

Dipping chocolate

1 cup of Coconut Oil

3/4 cup Raw Cacao

1/3 Maple

1 tsp vanilla

1tbs Ground Coffee beans

Cut your fudge into small pieces with a wet sharp knife and dip into the Raw chocolate and lay on another lined baking tray to then freeze again.

You may have some Raw chocolate left, if this is the case then you can always freeze until next time you make fudge.




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