Some time last week, between morning runs and and trips to the store, I realised that right before my eyes, summer had actually arrived in London. If you’re from a sunnier, warmer (and more weather-normal European country) you might be thinking that surely it wasn’t that hot, but for the first time all year long it was too hot to use the oven. Wonderful things happened in my kitchen that week, from salted caramel ice cream, to peach ice lollies, mint lemonade and raw treats. Recipes for those will all come to the blog, but the one I wanted to start off with was these four-ingredient chocolate fudge squares.
They are so quick to make (and eat), and as the name suggests, require just four ingredients which you probably have laying around, so there’s no need to run to the shop under the summer sun to fetch anything. Best of all though, these taste both indulgent and refreshing at the same time. Don’t get me wrong- I’m a huge fan of chocolate all year long, no matter the weather, but there is something so much more appealing in biting into a cold chocolatey treat, rather than a really messy, sticky, half-melted, and stomach-heavy square when you’re already struggling to keep cool. So just read on for the ‘recipe’ (it’s so easy, I don’t even know if I can call it that), whip these up in a couple of minutes, and just relax as they chill in the freezer for 30 minutes.
600 grams medjool dates
1/2 cup coconut oil (solid)
5-6 tbsp raw cacao (to taste)
1 tsp vanilla extract
Optional (recommended) toppings:
Sea salt, cacao nibs, goji berries, hemp seeds
Throw everything into your food processor and blitz until it’s all well combined. Line a baking tray with parchment tray, and evenly spread the fudge mixture on the tray. Press down as firmly as possible, and then place the tray in your freezer for at least 30 minutes (but preferably for at least an hour). Remove the tray from the freezer, cut the frozen mixture in squares, and enjoy! Store the fudge squares in the freezer for about a week.
©2016 Bowl of Comfort