Chocolate Fudge Slice

by Chloe Moir

​A deliciously indulgent yet whole food take on a classic sweet treat from foodie Chloe Moir


​Base Ingredients:

  • 1/2 cup Chantal desiccated coconut
  • 1 cup ground almonds
  • 3/4 cup dates
  • 2 Tbsp Chantal deodorized coconut oil
  • A pinch of Chantal fine sea salt
  • 1 tsp vanilla extract

Chocolate topping:

  • 1/4 cup Chantal deodorised coconut oil
  • 3/4 cup tinned coconut milk
  • 3 Tbsp cacao powder
  • 1 heaped Tbsp Chantal honey
  • A pinch of Chantal fine sea salt


​1. Blend all base ingredients together in a food processor. If your dates are hard and dry soak them first in boiling water then drain well.

2. Press the base into a baking paper lined container or dish. Set aside in the freezer while you prepare the topping.

3. Place the coconut oil, coconut milk, cacao powder, honey and salt into a pot and heat on low to medium heat. Stir continuously until the mixture starts to thicken. This should take approximately 3 minutes.

4. Pour the chocolate topping over the base and leave to set in the freezer for an hour before slicing.

Serving Suggestions

​This slice is best kept in the freezer and taken out 5 minutes before serving. Because of the coconut oil in the topping, it melts quickly.

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