Choc Espresso Fudge Bars
Servings Prep Time
16 10
Servings Prep Time
16 10
Ingredients
Instructions
  1. Line a square cake tin with parchment paper
  2. Place nuts in a food processor and blend until it forms a fine meal.
  3. Add cacao powder and salt and blitz again to combine.
  4. Add the raisins, coffee and the vanilla extract, process until well combined. It should form a really sticky dough mix.
  5. Spoon into the prepared baking tray, press the mix firmly into the tray, then smooth out the top with a spatula.
  6. Place in the freezer to set for approx 1 hour.
  7. Remove from the freezer and slice into 16 squares with a hot knife.
  8. Store in an airtight container in the fridge for up to 4 days or freezer for 1-2 months.
Recipe Notes

149 calories per serve

Print Recipe
Choc Espresso Fudge Bars
Course Snack
Prep Time 10
Servings
Ingredients
Course Snack
Prep Time 10
Servings
Ingredients
Instructions
  1. Line a square cake tin with parchment paper
  2. Place nuts in a food processor and blend until it forms a fine meal.
  3. Add cacao powder and salt and blitz again to combine.
  4. Add the raisins, coffee and the vanilla extract, process until well combined. It should form a really sticky dough mix.
  5. Spoon into the prepared baking tray, press the mix firmly into the tray, then smooth out the top with a spatula.
  6. Place in the freezer to set for approx 1 hour.
  7. Remove from the freezer and slice into 16 squares with a hot knife.
  8. Store in an airtight container in the fridge for up to 4 days or freezer for 1-2 months.
Recipe Notes

149 calories per serve