Chocolate craving anyone?

If you didn’t have one, you sure will by the end of this post!

This recipe is amazing! Raw, organic, easy, fast and DELICIOUS!

No refined sugar and yet this recipe is still amazing!!!

The bottom layer is a bit like the bottom layer of a Nanaimo bar. Soft, chewy and full of coconut goodness!

The chocolate ganache on top just melts in your mouth!

I brought this to work without telling anyone that this was a raw and “refined sugarless” and no one could tell that it was a “healthier” version of a fudge/brownie!

I mean, look at them! Standing there, looking all delicious and calling my name!

See the two layers? They sure will satisfy your chocolate cravings!

Whatcha waiting for?

Recipe from:

Course: Dessert    Yield: 25 servings    Prep Time: 25 mins  


  • 2 Cup of organic (or not) cashews
  • 2 Cup of unsweetened shredded coconut
  • 10 very soft Medjool dates, pitted
  • 1 Cup raw organic cacao powder
  • 1/2 Cup of organic maple syrup
  • a pinch of sea salt
  • 1/2 Cup of organic maple syrup
  • 1/4 Cup of extra virgin unrefined coconut oil
  • 1/2 Cup of raw organic cacao powder
  • a pinch of fine sea salt
  • 1/4 Cup of coconut sugar (or raw cacao nibs)


  1. The first 6 ingredients are the the base of the fudge. The rest are for the ganache.
  2. Make the fudge base: Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
  3. Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.
  4. Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed.
  5. Press firmly into a parchment lined square or rectangular pan or mold.
  6. Place in fridge while making the ganache topping.
  7. Make the ganache topping:
  8. In the food processor, blend together maple syrup and coconut oil until well combined.
  9. Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
  10. Pour over fudge base and spread out evenly over the top. Sprinkle with coconut sugar or cacao nibs and return pan to fridge to set and firm for at least one hour.
  11. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.