Christmas carols and decorations everywhere…no wonder I’m starting to feel a little bit christmassy already! Last week we posted our first Christmas recipe – rosemary cranberry cookies. If you’re up for more delicious Christmas treats, stay tuned!
If you have been following our blog, you probably know by now that we love easy and healthy recipes. We also love treats (who could resist chocolate?!). This Christmas chocolate fudge recipe combines all of these – it’s ridiculously easy to make, you only need 3 ingredients plus some spices, it’s healthier than traditional fudge and it’s a super delicious treat for the whole family!
What I love most about this Christmas chocolate fudge (besides the great taste) is that it’s totally free from refined sugar. It’s entirely sweetened with dates. If you’re craving for more sweetness, you can always add a little bit of maple syrup. But for me it was sweet enough without it. It’s also dairy-free, gluten-free and vegan. So most of you should be able to enjoy it! If you have a nut allergy, you can leave the nuts out and use for example shredded coconut instead.
I love to make Christmas presents by myself and I think the best gifts are homemade treats. This Christmas chocolate fudge would make a great Christmas present! Just cut the fudge in small pieces, wrap them into parchment paper (see picture below) and store in a beautiful glass container.
CHRISTMAS CHOCOLATE FUDGE
- 1,5 dl/ 0 6 cup coconut oil, melted
- 1,5 dl/ 0 6 cup raw cocoa powder
- 12 sotft dates pitted
- 1-2 tbsp maple syrup for more sweetness
- Pinch of salt
- 1-2 tsp gingerbread spice mix
- For garnish e.g. walnuts almonds or shredded coconut
- Line a small square dish with parchment paper or use a silicone mould. You can also use mini muffin tins.
- Add coconut oil, cocoa powder, dates and spices into a blender. Blend for 30-60 seconds until you have a smooth mixture.
- Check the sweetness and taste and add some maple syrup and/or spices if needed.
- Pour the mixture into the prepared dish or mould and sprinkle the nuts or shredded coconut on top. Refrigerate until solid (it should take about 1 to 2 hours). Cut it into pieces and serve chilled or wrap the pieces in parchment paper and store in the refrigerator.