Mocha Almond Fudge brownies (made up so approximate)

Makes about 100 or so 2cm squares (I only made this many so I could share with dojo people and still have enough for Stuart to have a box in the freezer – you could easily halve this for a standard tray and still have ample).


approximately 1/2 cup dates (soaked in a little water),

1/2 cup buckwheat groats,

1/2 cup oats

2 cup almond pulp,

2 heaped T cocoa,

2 heaped spoons desicated coconut,

a little of the date soaking water,

1 t rice malt syrup.

Method: blitz until you get a dough like consistency and press into 2 baking paper lined slice tins (I used a standard square lamington tin and rectangular slice tin), refrigerate or freeze while you do the next step.

Fudge layer:

2 cups raw cashews

2 cups dates soaked in water

2 cups almond pulp

about 1/2 cup cocoa

1 T decaf or regular organic coffee (the sort you use in a french press)

1 t vanilla

2 bananas

2 heaped T dessicated coconut (optional) or coconut butter

some soaking water as needed to allow to form a fudgy consistency

Method: blitz cashews to a flour. Add the rest of the ingredients and blitz adding soaking water as needed. Press over base and refrigerate or freeze while making the icing.


2 cups dates soaked in water

1/2 cup cocoa or more to taste

1 heaped T coconut butter (can use dessicated coconut but not as shiny)

1 T decaf or normal coffee (same as above)

3/4 cup of date soaking water (as needed to make a thick icing)

Method: blitz until smooth shiny icing is achieved. Spread over brownies and optionally top with slivered almonds.

Cover with a layer of baking paper. Freeze for 2 or more hours then remove and slice into small squares. Store in airtight container in freezer. Where they will store for longer than it will take for your husband / wife / significant other / friends to find and gobble them up.


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