Cherry Chocolate Fudge Bars

Cherry Chocolate Fudge Bars

Truthfully, I’m not really on board with the whole idea of Valentine’s day,  the expectations to impress and the pressure to buy as an expression of your feelings. It really just takes the focus away from what it is supposed to be all about – LOVE. Love of all kinds and in all capacities, whatever that may be to you. In our home, we’re not big on giving gifts, the biggest gift we give each other is our time. Time to explore, experience and laugh together. It’s what is important to me & what keeps my heart happy. That said, I do love chocolate, so any excuse I have to indulge is fine by me. 

I’ve been obsessed with the salted chocolate pudding from vegan goddess Angela Liddon, who is the master-mind behind all the Oh She Glows recipes. It is chocolatey, rich, and made from avocados so you can feel good about it. I’ve adapted her original recipe for this treat, adding the fudge to my own cherry almond crust and it turned out awesome! The cherries add a subtle tartness – the perfect balance to the sweetness of the fudge. Another special thing about this dessert is that they only take 15 minutes of prep and an hour in the freezer, so you can spend less time in the kitchen and more time smoochin your sweetheart. Win-win. 

Ingredients

Cherry Almond Base

  • 1/2 cup almonds
  • 1/2 pecans
  • 1 cup shredded coconut
  • 2 cups dried cherries
  • 1 cup dates

Fudge Filling

  • 2 Avocados, pitted
  • 4 Tbsp non-dairy milk
  • 1/2 cup cocoa powder
  • 4 Tbsp coconut nectar
  • 6 Tbsp coconut oil
  • 1/3 cup maple syrup
  • 2 Tbsp peanut/ almond butter
  • 1 Tsp pure vanilla extract
  • 1/4 Tsp sea salt 

Directions

Line a 9X9 baking pan with parchment paper and set aside.

Pulse all the ingredients for the base in a food processor until you have a rough, sticky mixture.

Transfer this mixture into lined pan and press down to get an even thickness throughout, about half an inch thick. (Using a wet spatula or damp hands is helpful here to deal with the sticky mixture). Place in fridge.

Puree all the fudge ingredients in a food processor and pour over the base mixture. Place in freezer for 1-2 hours or until you’re ready to serve. Cut into squares, top with fresh berries (optional) and devour.

 

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