Hazelnut Fudge Infused with Plantain Coconut Tea
I made these brownies 3 months ago and just now found them stashed in the bottom drawer of the freezer! How in tarnation did that happen?! I mean really, who looses chocolate?! I had my husband taste test one for me. At first he didn’t respond but soon I found him in the fridge snagging another one. He closed the door and said that he needed one more to really make sure that they were good or not. It’s now been four pieces later and I think I have my answer. I guess I don’t need to explain that they freeze beautifully now do I. :) I just love using specialty teas in this way. These days some grocery stores have a complete isle dedicated to tea! So don’t be afraid to snatch one up and use it in this fudge recipe as a base. Not only do they sound decadent, they are decadent! Enjoy.
Ingredients: Makes 12-24 brownies, depends on how big your eyes are :)
- 4 cups Medjool dates, seeds removed
- 1/2 cup cold-pressed raw coconut oil, melted
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup (or preferred sweetener)
- 1/4 cup raw grounded flax meal
- 2 Tbsp vanilla extract
- 6 plantain coconut tea bags, contents of (open bags and use contents)
- 1/4 tsp sea salt
- 1 cup raw hazelnuts, roughly chopped
Preparation:
- Prepare the 8×8, straight-edged pan by lining it with plastic wrap. This will help when it comes time to remove the brownies. Set aside.
- Place all ingredients, except the hazelnuts, in food processor. Process using the “S” blade until everything is well incorporated.
- Remove the dough and place in a large bowl.
- Add the chopped hazelnuts and work the dough by hand. Run your hand under the faucet to dampen your hand. Then using the palm of your hand, make folding motions with the dough so the hazel nuts get evenly distributed. If the dough starts to stick to your hands, just dampen them again.
- Press the dough into the pan.
- Put the fudge in the freezer and let it set for a least an hour.
- Slice squares, then sprinkle with cacao powder and garnish with whole hazelnuts.
- IF you have any left over, I recommend storing them in the fridge as they will soften a bit.
Posted on Tuesday, March 13th, 2012 at 8:05 pm. Filed under: Bars Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan RSS 2.0 feed.
These look and sound amazing. Will keep my eyes open to see if I can find any of the t-bags. What else could I use if I can’t find them?
p.s. Your husband is the envy of many!!
Hi Leonie, you can use almost any tea that sounds good to you. :)
Hi Amie Sue,
These look awesome.Is there any way to use soaked Wolfberries (Goji Berries) instead of dates? The dates are too high in fructose sugar for me. If so, what do you think would be an equivalent amount? Thanks! Blessings!!!
Good question Chris… I have only used wolfberries a few times. Hmmm, your going to have to experiment I am afraid. The main thing is to have enough to create the stickiness needed to hold it all together. Not sure if they would sweet enough either, so maybe add a little stevia? Let me know if you give it a try!
These fudges have become the go-to-recipes for dessert in a pinch in my house. I play with flavors, and I’ve never had one bad experience with this. I’ve used peanut butter and other nut butters in this with great success. Thanks to Amie Sue, for her innovation.
Thank you Ben. Happy to hear that you have found a staple recipe to keep in your arsenal of treats to make. There are so many wonderful options! Have a wonderful day, amie sue
Hi:) Can i use dried dates in this recipe? Thanks, you are fantastic:)
Yes Paulina, that is what is listed in the ingredient list. :)