Category: Fudge

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Cocoa-Banana Treats

These are quick to make healthy treats for snack time, dessert time or chocolate cravings. Do not let those overripe bananas go to waste and make this easy, one pot recipe. You can eat it as it is or add it to your smoothies for some sweetness and chocolate flavor. If you do not like coconut flavor, add some nuts to the mix or on top. Try it once and you will get addicted.

Ingredients :

  • 4-5 medium sized ripe bananas
  • ½ cup coconut oil
  • ¼ cup olive oil
  • ½ cup unsweetened cocoa powder
  • 2 tbsp cocoa nibs (optional)
  • 3 tbsp desiccated coconut powder

Tip:

  • Use fresh and room temperature ingredients.
  • Make sure the coconut oil is melted and room temperature.
  • If possible use parchment paper lined cupcake liners so, it is easier to get them off.
  • After taking out of the freezer, give it around 5 minutes before eating.

Directions:

  • Add bananas, cocoa powder, coconut oil and avocado oil in a blender and make a smooth, pourable liquid .
  • Line cupcake tray with cupcake liner.
  • Fill the cupcake tray with pourable liquid and top it off with coco nibs and desiccated coconut.
  • Put the tray in freezer overnight.
  • Take the tray out and treats are ready to eat.
  • Put treats in an air tight box and store them in freezer.
Cocoa-Banana Treats
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No Bake Almond Snack Bar

Snack that is binge worthy and easy to make is here. This bar needs small amounts of ingredients and no baking time which can even be made by kids. It’s a flourless dessert which you can have on the go. Don’t wait just try it.

Ingredients:

No Bake Almond Snack Bar
  • 1 cup + 2 tbsp Almond Butter
  • ½ cup Almond Flour
  • ¼ cup Organic Maple Syrup
  • ½ cup Rice Krispies Cereal
  • 1 tsp Vanilla Extract
  • 1 ½  cups Baking Chocolate
  • ½ cup Almond flakes to decorate

Tip:

No Bake Almond Snack Bar
  • Use fresh and room temperature ingredients.
  • Melt chocolate in microwave for 30 sec and then 10sec consequent intervals, don’t overheat otherwise chocolate can become lumpy and the texture will be ruined.
  • Always make sure containers are clean meaning there shouldn’t be even a drop of water in the bowl otherwise while melting, chocolate can seize and go bad.
  • Use a sharp knife and for clean cuts make sure to dip knife in the hot water and clean it with a napkin before cutting each time.

Directions:

No Bake Almond Snack Bar
  • In a clean dry glass bowl add almond butter, maple syrup, vanilla extract and almond flour. Mix well.
  • Add Rice Krispies cereal and mix well.
  • Line an 8 inch baking pan with parchment paper.
  • Transfer the mix to the baking pan and even it out. Keep aside.
  • In another bowl, add chocolate and melt in the microwave.
  • Add melted chocolate as a top layer of the baking pan and even it out.
  • Let it set in refrigerator for about 2 hours, cut it into 16 square pieces and enjoy.
  • Store it in an air tight container and refrigerate.
No Bake Almond Snack Bar

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Chocolate Orange-Zest Fudge Truffles

This one is a chocolaty treat great for birthday parties, gift giving or just as something to keep at home for offering to guests. These are super delicious and something you can make with your kids.

Ingredients for Fudge:

  • 10 oz Baking semi-sweet chocolate
  • 14 oz Condensed milk
  • 1 tbsp Orange zest (grate an orange with its skin on a grater to get some orange zest)
  • Sea Salt to sprinkle

Ingredients for Coating:

  • 8 oz semi-sweet chocolate
Chocolate Orange-Zest Fudge Truffles

Tips:

  • Always use a heavy bottom pan for making fudge so it doesn’t stick or get burnt.
  • For best results and easy maneuvering use ingredients at room temperature.
  • For clean cuts in the fudge, dip the knife in warm water and wipe it before each cut.
  • While coating the fudge pieces, do it one by one otherwise putting more pieces in melted chocolate at once might cool the chocolate too fast.

Directions:

  • Grease a 8×8 inch square pan with butter. Line the pan with the parchment paper.
  • Cut the chocolate bar in smaller chunks so they can easily melt.
  • Place a heavy bottom pan on a low flame and add condensed milk, orange zest and chopped chocolate chunks to it.
  • Keep stirring for 2-3 minutes or until the chocolate is melted and the whole mixture is well blended.
  • Pour the chocolate mixture immediately in the pan and smooth it out with a spatula.
  • Refrigerate it for 2-3 hours or until properly set.
  • Cut it into truffle size pieces and keep it aside.
  • Chop chocolate meant for coating into small pieces.
  • Melt it in a microwave by heating it for 30 seconds and then mixing. Repeat the process 2- 3 times.
  • After the chocolate is melted, use it to cover fudge pieces one by one using a fork.
  • Sprinkle the chocolate coated fudge pieces with some sea salt and put them in the refrigerator to cool for 2-3 hours.
  • Take them out and store it in an air tight storage box.
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Dark Chocolate Fudge

This is an easy to prepare, 2-ingredient fudge recipe. It’s a chocolaty treat that is smooth, creamy and loved by all.  It can be a last minute dessert or a giveaway gift.

Ingredients:

  • 10.5 oz Baking Unsweetened Dark chocolate
  • 14 oz Condensed milk
  • Sea Salt to sprinkle

Tips:

  1. If the dark baking chocolate you are using is too bitter for your taste, you can add semi sweet baking chocolate to the mix but the quantity in total should remain 10.5oz.
  2. Always use a heavy bottom pan for making fudge so it doesn’t stick or get burnt.
  3. For best results and easy maneuvering use ingredients at room temperature.

Directions:

  • Grease a 8×8 inch square pan with butter. Line the pan with the parchment paper.
  • Cut the chocolate bar in smaller chunks so they can easily melt.
  • Place a heavy bottom pan on a low flame and add condensed milk and chopped chocolate chunks to it.
  • Keep stirring for 2-3 minutes or until the chocolate is melted and the whole mixture is well blended.

  • Pour the chocolate mixture immediately in the pan and smooth it out with a spatula.
  • Sprinkle some sea-salt on the top.
  • Refrigerate it for 2-3 hours or until properly set.
  • Cut it into 16-20 pieces and enjoy.
  • Store it in an air tight storage box.