Raw Chocolate Almond Butter Fudge Bars

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It’s been quite a few years since I excluded refined sugar from my diet and I have absolutely no desire for it, even when I see the creamiest, most lush, deliciously-flavored dessert. Well…except chocolate. When it comes to chocolate desserts, everything changes and my heart starts to beat faster and faster. I love Sacher torte, brownies, cupcakes, frosting, ice cream, and everything that involves chocolate. How do I manage to survive? The answer is…raw!

 

Raw-Chocolate-Fudge

The incredible versatility of raw desserts saved me from breaking my decision to eliminate refined sugar from my diet. I don’t know if you can recreate any dessert using raw ingredients only, but the most popular chocolate delights definitely have a delicious and healthy raw version. Lucky me!

 

These gorgeous fudge bars are packed with excellent nutrients: potassium (from both banana and dates), healthy fats and minerals. And because we’re talking about chocolate, it is the raw cacao powder that loads the bars with even more high-quality nutrients, especially antioxidants. There is a big difference between raw cacao powder and the cocoa powder you will find in all supermarkets, which is the one most people use. Regular cocoa powder is obtained after the cacao nibs are fermented, dried, sometimes treated with additives, and processed to obtain chocolate or cocoa powder – so many of its nutrients are destroyed or reduced in the process.

 

The raw cacao powder is a real superfood, loaded with antioxidants, proteins, antioxidants (flavonoids), calcium, magnesium, sulfur, copper, iron, zinc, potassium, healthy fats, fibers, and vitamins E, B2, B1, B5, B3, and B9, with multiple health benefits. So, when you’re preparing your next raw chocolate dessert make sure you use the real deal!

ALSO YUMMY:  Easy Quinoa Patties with Summer Herbs

Raw-Almond-Butter-Fudge

 

4.8 from 6 reviews
Raw Chocolate Almond Butter Fudge Bars
 
Prep time
Total time
 
Turn your favorite chocolate dessert into its healthy guilt-free raw version.
Author:
Recipe type: Dessert
Cuisine: Raw
Serves: 6
Ingredients
  • 1 cup pitted dates, soaked in filtered water for 1 hour and drained
  • 4 tbsp raw cacao powder
  • 2 ripe bananas
  • 1 &1/2 cup raw almonds, unsalted
  • ½ cup raw cashews
  • ½ cup raw hazelnuts
  • 1 tbsp coconut oil
  • 2 tbsp raw agave nectar
Instructions
  1. Place the pitted dates, 2 tbsp raw cacao powder, cashews and hazelnuts in the food processor and mix until well blended.
  2. Spread the mixture in a small baking pan an press it down with your fingers or a spoon.
  3. Place the almonds in the food processor and mix to obtain a creamy butter (it should take about 10-12 minutes, pausing every minute to not overrun the machine; the texture will go all the way from coarsely chopped, to crumbly, finely ground and butter).
  4. Add the bananas, agave nectar, coconut oil and 2 tbsp raw cacao powder to obtain a smooth cream.
  5. Pour the banana cream on top of the date base and spread evenly.
  6. Cover with a plastic foil and place in the freezer for 30 minutes.
  7. Remove from the refrigerator, cut in squares, sprinkle with raw cacao powder and serve.
Notes

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37 Comments
  • Nina
    November 25, 2014

    Hey 🙂 I love the recipe! Could I use almond butter from a jar? I just happen to have some in the cupboard at the minute 🙂

    • Ana
      November 26, 2014

      Hey! You can use almond butter from a jar, but I’m not very sure if this one is raw. Anyway, it will taste fantastic 🙂

  • Natalia
    November 26, 2014

    Arata de vis! Felicitari!

    • Ana
      November 26, 2014

      Thanks, Natalia! One small request: please write your future comments in English so everyone can understand them. Hugs!

  • Rike
    November 26, 2014

    WOW! I just found your blolg, it’s amazing here! I’m in love with all your recipes and your photography! Great work, keep it up Ana!

    Greetings from Germany

    • Ana
      November 26, 2014

      Thank you for your kind words, Rike!

  • Mary
    November 30, 2014

    What an amazing recipe! they look absolutely delicious – no need for any refined sugar here! Love your blog and signing up to follow
    Mary

    • Ana
      November 30, 2014

      Thanks Mary, and good luck with your new blog! XO

  • Meg @ Noming thru Life
    December 2, 2014

    I am so obsessed with raw desserts right now!! Can’t wait to give this a try!

    • Ana
      December 5, 2014

      Meg, I’m very sure you’ll love it! Let me know how it turned out!

  • christine
    December 15, 2014

    wow these look delicious – just right for coffee on Christmas morning – just need to find a substitute for the bananas:)

    • Ana
      December 16, 2014

      I would normally replace them with avocado and add some agave syrup for sweetness, but I think pears would fit great in this recipe!

  • Christine // my natural kitchen
    December 16, 2014

    What a beautiful treat! Your photographs are really gorgeous and I love the ingredient list for these. Just perfect!

    • Ana
      December 17, 2014

      Thank you so much, dear Christine, I am really happy that you like it!

  • Christina
    December 20, 2014

    Great recipe! On my second batch. Although very satisfying for my chocolate fix the banana taste is very present. What is the purpose of the banana? Also for my batches, the banana makes the top layer like an icing, very thick. Is this the same for you? Again very delicious and happy to have found your blog! Definitely makes being vegetarian wanting to be vegan inspiring. Cheers.

    • Ana
      December 23, 2014

      Dear Christine, I am really happy that you made my recipe and also liked it!I love the banana flavor and the creaminess it gives, this is why I decided to use it for the top layer. Freezing the fudges gives them ice-like consistency, but if you leave them at room temperature for a few minutes they’ll be just fine. Hugs, Ana 🙂

      • Christina
        January 4, 2015

        Haha. In the USA we refer to “icing” as the top creamy thick layer of cake or cupcakes, sometimes also called frosting . I wasn’t saying that the bars are like ice. 🙂

        • Ana
          January 4, 2015

          I got it now! 🙂

  • Tami
    January 9, 2015

    Your site is very well done and your pictures are fabulous.
    I am planning to make these, but would honey work as a replacement for the agave?

    • Ana
      January 9, 2015

      Thank you for your feedback, Tami! Yes, you can replace agave with honey, it won’t be a raw recipe anymore but I’m sure it will have a great taste!

  • Nora
    March 9, 2015

    This looks fabulous, but I’m unable to eat cashews or hazelnuts. Would I be able to substitute more almonds?

    • Ana
      March 9, 2015

      Hi Nora, you can use almonds only, it won’t turn out as creamy as this one, but I’m sure it will taste very good.

  • AFidalgo
    May 30, 2015

    Awesome recipe! Thanks for sharing.

    • Ana
      June 1, 2015

      Happy you liked it! 🙂

  • Aysegul
    September 28, 2015

    This recipe is so SO creative and looks delicious. Well done Ana!

    • Ana
      September 28, 2015

      It was a great replacement for the classic fudge, so delicious and guilt-free, I ate a lot when I made these 🙂 Thank you, dear Aysegul!

  • Emily
    November 20, 2015

    I couldn’t agree more with everything you wrote in this post- I just adore raw cacao brownies. I especially love the double layer you created here with the banana cream on top. Just too perfect and beautiful!

    • Ana
      November 23, 2015

      Thank you so much, Emily, I’m really happy that you visited my blog and found something inspiring 🙂

  • Inge
    December 9, 2015

    This was the first raw dessert I ever made and it was lovely. I used a bit more cacaopowder and used maple syrup instead of agave. Eating chocolate and being healthy at the same time, it can’t be any better. This means I’m gonna try out more raw recipes. Thanx.

    • Ana
      December 10, 2015

      That sounds great, Inge! Maple syrup is a very good choice, and there is always space for extra cacao 🙂

  • Kerri
    February 4, 2016

    Ana, I made these bars and thet tasted great, like a chocolate banana cream pie. My top layer seemed to come out much runnier than it looks here, less like fudge or even frosting and more like a pudding. Could it be that my bananas were too big?

    • Ana
      February 4, 2016

      This might be a possibility, but either way it should freeze nicely even with too much banana.

      • Kerri
        February 7, 2016

        Am I SUPPOSED to freeze it? When I read to put it in the refrigerator I put it in cold part of my fridge, not the frozen part.

        • Ana
          February 10, 2016

          Yesss, I actually meant to write freezer and not refrigerator 🙂 I’m really happy you wrote me, so I can now correct the mistake! Thank you 🙂

  • Hans S
    April 21, 2016

    Hi!

    Altough I really like your recipe, I have problems reproducing it. I mixed the almonds for a very long time, but it never resulted in peanut buttter, no matter how many times I tried. Please help, I am really confused!

    • Ana
      April 22, 2016

      Good point Hans 🙂 The recipe is correct now!

    • Bev
      August 4, 2016

      It doesn’t matter how long you process it you will NEVER get peanut butter from almonds! (Sorry, just could not resist pointing out the obvious).
      It takes a very long time to turn raw almonds into butter… up tp 20 min. Roasting the almonds first cuts processing time in half.

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