Raw Chocolate Almond Butter Fudge Bars

Servings: 6

Prep time 20 minutes


2 bananas

4 Tbsp raw cacao powder

1 cup dates, pitted

2 Tbsp Blue Green Organic Agave Syrup

1 Tbsp coconut oil

1 1/2 cups unsalted raw almonds,

1/2 cup raw cashews

1/2 cup raw hazelnuts


  1. Place the pitted dates, 2 tbsp raw cacao powder, cashews and hazelnuts in the food processor and mix until well blended.
  2. Spread the mixture in a small baking pan and press it down with your fingers or a spoon.
  3. Place the almonds in the food processor and mix to obtain a creamy butter (it should take about 10-12 minutes, pausing every minute to not overrun the machine; the texture will go all the way from coarsely chopped, to crumbly, finely ground and buttery).
  4. Add the bananas, agave nectar, coconut oil and 2 tbsp raw cacao powder to obtain a smooth cream.
  5. Pour the banana cream on top of the date base and spread evenly.
  6. Cover with a plastic foil and place in the freezer for 30 minutes.
  7. Remove from the refrigerator, cut in squares, sprinkle with raw cacao powder and serve.

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