Choc Espresso Fudge Bars
Servings
Prep Time
16
10
Servings
Prep Time
16
10
Ingredients
1
cup
almonds
1/2
cup
walnuts
1/2
cup
cashew nuts
1
cup
raisins
1/2
cup
cacao/cocoa powder
1/4
tbs
vanilla extract
1/2
tsp
Himalayan salt
1 & 1/2
tbsp
espresso coffee
Instructions
Line a square cake tin with baking paper
Place nuts in a food processor and blend until it forms a fine meal.
Add cacao powder and salt and blitz again to combine.
Add the raisins, coffee and the vanilla extract, process until well combined. It should form a really sticky dough mix.
Spoon into the prepared baking tray, press the mix firmly into the tray, then smooth out the top with a spatula.
Place in the freezer to set for approx 1 hour.
Remove from the freezer and slice into 16 squares with a hot knife.
Store in an airtight container in the fridge for up to 4 days or freezer for 1-2 months.
Recipe Notes
149 calories per serve
Print Recipe
Choc Espresso Fudge Bars
Votes:
0
Rating:
0
You:
Rate this recipe!
Prep Time
10
Servings
Metric
US Imperial
Ingredients
1
cup
almonds
1/2
cup
walnuts
1/2
cup
cashew nuts
1
cup
raisins
1/2
cup
cacao/cocoa powder
1/4
tbs
vanilla extract
1/2
tsp
Himalayan salt
1 & 1/2
tbsp
espresso coffee
Prep Time
10
Servings
Metric
US Imperial
Ingredients
1
cup
almonds
1/2
cup
walnuts
1/2
cup
cashew nuts
1
cup
raisins
1/2
cup
cacao/cocoa powder
1/4
tbs
vanilla extract
1/2
tsp
Himalayan salt
1 & 1/2
tbsp
espresso coffee
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Line a square cake tin with baking paper
Place nuts in a food processor and blend until it forms a fine meal.
Add cacao powder and salt and blitz again to combine.
Add the raisins, coffee and the vanilla extract, process until well combined. It should form a really sticky dough mix.
Spoon into the prepared baking tray, press the mix firmly into the tray, then smooth out the top with a spatula.
Place in the freezer to set for approx 1 hour.
Remove from the freezer and slice into 16 squares with a hot knife.
Store in an airtight container in the fridge for up to 4 days or freezer for 1-2 months.
Recipe Notes
149 calories per serve