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Honey Ginger and Peach Chocolate Fudge Bars

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Don’t you just love the sound of the name of this fudge bar… Honey Ginger and Peach Chocolate Fudge Bars?   Sometimes it can be a real challenge to give a name to a recipe.  You want it to be simple, easy to remember, meaningful,  and yet you want the name to express the yumminess that you are about to embark upon!  If I were to call this just a ole Peach Fudge Bar… you might skip over it and miss out on the complex flavors that it presents… the dark amber,  incredibly aromatic raw honey laced with unmistakable floral notes… or the hint of ginger which offers up a peppery, but sweet taste, or the decadent, deep, rich, luxurious flavor of chocolate that binds all these amazing flavors together in a sweet little package for you to enjoy!! Did these descriptions help to capture your attention?  Did it create a longing to make these sweet, morsels of joy?  If not, what’s wrong with you!? haha  Just messing with you.   I hope you make these, I hope you enjoy them and I hope you made enough to share with your loved ones.

 

Ingredients: Makes 12-24 brownies, depends on how big your eyes are.Honey-Ginger-and-Peach-Chocolate-Fudge-Bars101

  • 4 cups medjool dates, seeds removed
  • 1/2 cup dried peaches, diced  (divided)
  • 1/2 cup cold-pressed raw coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/4 cup raw honey
  • 1/4 cup raw grounded flax meal
  • 1 tsp vanilla extract
  • 6 Ginger and Peach tea bags, contents of (open bags and use contents)
  • 1/4 tsp sea salt
  • 1 1/2 ” fresh ginger, grated (I used 1 tsp ground ginger)

Preparation:

  1. Prepare a 8×8, straight-edged pan by lining it with plastic wrap.  This will help when it comes time to removing the fudge.  Set aside.
  2. To make flax meal, add flax seeds to spice or coffee grinder and process to a powder.
  3. Place all ingredients, except for 1/4 cup of dried peaches, in to the food processor.  Process using the “S” blade until everything is well incorporated.
  4. Remove the dough and place in a large bowl.
  5. Add the remaining diced dried peaches and work the dough by hand.  Then using the palm of your hand, make folding motions with the dough so everything gets evenly distributed.
  6. Press the dough into the pan, firm and evenly.
  7. Put the fudge in the freezer and let it set for a least an hour or overnight.
  8. Slice into desired sized squares and EAT!
  9. IF you have any left over, I recommend storing them in the fridge as they will soften a bit.
  10. These freeze amazingly!
  11. Garish ideas; after cutting into squares, drizzle each one with honey, dice up some extra dried peaches or ginger and sprinkle over the top!

Be sure to check out my Ginger Peach Ice Cream with Honey Ginger Chocolate Fudge Nuggets for more wonderful yumminess!

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11 thoughts on “Honey Ginger and Peach Chocolate Fudge Bars

  1. Louise Johnston says:

    Hi,
    Wow! They look great!
    Curious though…. I have not heard of putting tea leaves into a recipe before. Did you dream this up or have you made other foods with this ingredient?
    I am going to try to make these jewels!

    Have a nice day!
    Louise

    • amie-sue says:

      Good morning Louise,
      I have made many many recipe with tea leaves. I hope you try these and fall in love with it! :) Please keep me posted. amie sue

  2. [...] honey ginger and peach chocolate fudge bars from Nouveau Raw look SO [...]

  3. Enoch says:

    I love this website, and I was kist wpmderomg. what advice would you give to someone who might want adapt this recipe to be done without dates. I saw your mint fudge, and I was wondering if I could just use that as a base instead. Thanks for the great recipes!

  4. Enoch says:

    I like eating pretty much all dried fruit, but I’m diabetic. I’ve been raw for a while and it greatly decreased my insulin dosage. However, eating too many concentrated foods like dates has gotten me in a bit of trouble, and kind of delayed some healing going on. Raisins, dates, figs… I ate them all, but now I only keep dates for an occasional hypoglycemic episode. I can do coconut, in fact after this website I fell in love with coconut meat. I actually adapted the mint fudge recipe with soaked almonds and dried coconut meat (instead of walnuts and pecans they are expensive here in Chicago), and it was the BOMB!!! I’ve also gotten pretty savvy with Irish Moss and flavor blending with carob, mesquite, cinnamon (didn’t think cinnamon with mix well for chocolate flavors but I was DEAD wrong) and stevia. I’m just wondering how all that might be able to help me find a way around the date necessity, although soon enough I should be able to eat them without a problem. Thanks!

    • amie-sue says:

      I understand Enoch,
      I am sorry to hear that you have diabetes but glad to hear that you are able to decrease your insulin through diet. That is wonderful. If we have / need to omit all the dried fruits it is going to greatly take this recipe in a whole new direction and I would really have to play around in the kitchen before I would just throw something out there. You could use the same technique as you had adapted for the mint fudge and use the peachy flavors from the tea, etc. to catch a glimpse of this flavor profile though. I know that’s not a huge help but the texture and role that dated play in this recipe is, well it is the main component. Good luck on your journey! Do keep in touch, amie sue

  5. נאוה says:

    חבל על הזמן……. כמה טעים.

    • amie-sue says:

      My goodness, a comment left in Hebrew?! I love it! My husband and I put it in Google Translate to see what it read….”Waste of time…How delicious”. Also looked up common Hebrew slang words for “waste of time” came up as “awesome and amazing”. Technology is awesome and amazing if you ask me. hehe

  6. sandra says:

    Made this one too! With dried mango instead of peach… no tea but added extra ginger. Absolutely great!!!
    thank you so much for sharing all those lovely recipes with us :-)

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