Mint Chocolate Fudge
Servings: 12
This Mint Chocolate Fudge is the perfect blend of creamy macadamia and coconut, with a refreshing mint layer topped off by a rich chocolate coating. A healthier alternative to store-bought treats, it's perfect for when you're craving something indulgent but wholesome.
Ingredients
Mint Layer
- 160 g desiccated coconut (2 cups)
- 300 g macadamia nuts (2 cups)
- 10-15 drop/s food grade peppermint oil or peppermint essence (I like a strong minty flavour, but you can adjust this to suit your taste by adding and tasting)
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 handful/s baby spinach -stalks removed (optional)
Chocolate layer
- 200 g cacao butter (1 cup) OR raw, extra virgin coconut oil (or a combination of 100 gram of each), melted. I used 100% coconut oil for this slice. You could also just melt dark chocolate if you'd prefer.
- 30 g cacao powder (⅓ cup) unsweetened Dutch process or raw
- 2-4 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)
Instructions
- In a powerful blender or food processor, process the coconut and macadamia nuts, scraping the sides ever few seconds. You are looking to make a smooth paste. Don’t over process or it may separate. If you have a Thermomix, blend 30 seconds, speed 7-8.
- Add the sweetener, peppermint oil, and spinach and blend until the spinach has been fully pureed, though. You don't have to add the spinach if you'd prefer a white over green mint layer. If you have a Thermomix blend 30 seconds, speed 5-6.
- Spread over a small slice tin lined with baking paper (approx. 17 x 27cm) and freeze until firm to touch (approx. 30 minutes).
- Make your raw chocolate once the mint layer is set by combining all of the ingredients over a very low heat, whisking together well. If you have a Thermomix, heat temp 37, 1 minute, speed 4.
- Pour immediately over the mint layer and return to the freezer to set (approx. 10 minutes).
Store
- Cut and store in the fridge or freezer. Like most raw treats it doesn't hold up in the heat so serve from frozen.