This fudge is dense, rich and satisfying. We served it at our “Eat More Bliss Cafe” at a lovely music festival, and they were flying off the table. You can store them for months in the freezer, so you have a satisfying & healthy treat on hand when you get a craving. They taste best about 10 minutes after taken out of the freezer.

Serves 12-24 depending on the size you want


2.5 dl (1 cup)  Virgin Coconut Oil

2.5 dl (1 cup)  organic peanut butter

5 dl (2 cups) Raw Organic Cacao Powder

2.5 dl (1 cup) dates  (pits removed and soaked in warm water for a few minutes)

5 TBSPN coconut sugar syrup (see details below), or maple syrup

1 dl (1/2 cup) almond flour

pinch sea salt

(optional) hemp seeds for garnishing


1. Start with making the coconut sugar syrup by placing 5 TBSPN of coconut sugar into a pot with 5 tspns water. Simmer on medium heat and stir continuously until all of the sugar is dissolved.

2. Using a food processor, sturdy blender, or an immersion blender, blend all ingredients (except the hemp seeds) until smooth.

3. Spread fudge mixture into large rectangular pan that can fit in the freezer. Alternatively, place fudge 1-2 TBSPN at a time in small chocolate forms or cupcake liners.

4. Sprinkle with hemp seeds and place in the fridge or freezer for at least 1 hour.