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Hazelnut Fudge Infused with Plantain Coconut Tea (raw, vegan, gluten-free)

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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.


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 seeds
  • 2 Tbsp vanilla extract
  • 6 plantain coconut tea bags, contents of (open bags and use contents)
  • 1/4 tsp Himalayan pink salt
  • 1 cup raw hazelnuts, roughly chopped


  1. 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.
  2. Place all ingredients, except the hazelnuts, in food processor.  Process using the “S” blade until everything is well incorporated.
  3. Remove the dough and place in a large bowl.
  4. 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.
  5. Press the dough into the pan.
  6. Put the fudge in the freezer and let it set for a least an hour.
  7. Slice squares, then sprinkle with cacao powder and garnish with whole hazelnuts.
  8. IF you have any left over, I recommend storing them in the fridge as they will soften a bit.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • What is raw cacao powder?
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Is coconut butter the same as coconut oil?  Click (here) to find out.
  • Learn how to grind you own flax-seeds for ultimate freshness and nutrition.  Click (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

12 thoughts on “Hazelnut Fudge Infused with Plantain Coconut Tea (raw, vegan, gluten-free)

  1. Leonie White says:

    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!!

  2. Chris says:

    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!!!

    • amie-sue says:

      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!

  3. ben says:

    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.

    • amie-sue says:

      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

  4. Paulina says:

    Hi:) Can i use dried dates in this recipe? Thanks, you are fantastic:)

  5. Liz says:

    Thank you for sharing your wonderful and inspiring recipes!! I’m just wondering what could be substituted for coconut oil? It’s an amazing oil but is one of the fats I can’t have very much of.

    • amie-sue says:

      Hello Liz, if you need to stay away from any type of coconut fat the only other substitute that I can think of at this time for this recipe would be perfect cacao butter, melted. It will impart more chocolate flavor but will firm up in the batter when chilled. Good luck! amie sue

  6. Bozhena says:

    Dear Amie Sue,

    Thank you so much for fantastic source of lovely and healthy recipes. I was wondering if plantain coconut tea bags, can be substituted for something else? I am having a hard time obtaining them :(
    Thank you very much

    • amie-sue says:

      Your welcome Bozhena… why yes! You can use any tea instead… pick your favorite and proceed with the recipe. :) Many blessings, amie sue

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