Snowy-Topped Christmas Mocha Fudge
If you’re a fan of chocolate, coffee and fudge, this is the recipe for you. Easy to make, made from clean ingredients and spiked with festive spices, these absolutely delicious chunks of richness are sure to satisfy any sweet tooth this Christmas.
For the mocha fudge:
- ½ cup nut butter (I used Pip & Nut almond butter)
- ¼ cup coconut oil (I used Lucy Bee)
- ½ cup natural sweetener (I used Truvia stevia)
- ¼ cup raw cacao powder (I used Kaizen Living)
- 1 scoop chocolate or vanilla protein powder (I used PhD Nutrition)
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- ½ teaspoon each of ginger and cinnamon
For the coconut topping:
- 2 tablespoons coconut oil
- 2 tablespoons coconut cream
- 1 tablespoon natural sweetener
- ¼ cup desiccated coconut
- First make the mocha fudge layer: Place the coconut oil and nut butter in a small pan and heat gently to melt.
- Remove from the heat and stir in the sweetener, cacao powder, protein powder, coffee, vanilla and spices, whisking well and ensuring the coffee granules have dissolved. Pour this into a lined loaf tin, preferably silicon. Leave in the fridge.
- Meanwhile, make the coconut topping: Melt the coconut oil and coconut cream together on a low heat in a small pan, then remove from the heat and stir in the sweetener and desiccated coconut. Mix well until you have a thick consistency.
- Spread this over the mocha fudge layer evenly to cover, then place back in the fridge for at least 2 hours to set.
- When you’re ready to serve, gently remove the block of fudge from the tin and cut up into bite-sized chunks - it’s very rich so don’t make them too big. Now enjoy!
Keep in an airtight container in the fridge for up to a week.
mouth-watering to share?