- Hide menu

Hazelnut Fudge Infused with Plantain Coconut Tea

LoadingFavoriteAdd to favorites

Raw Gluten-Free Hazelnut Fudge Infused with Plantain Coconut Tea Recipe~ raw, vegan, gluten-free ~

I made these brownies three months ago and just now found them stashed in the bottom drawer of the freezer!  How in tarnation did that happen?!

Have you ever lost Chocolate?

I mean really, who loses 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 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. :)

Using the contents of tea bags has been a lot of fun. Someone else has already done all the work, blending the perfect herbs and spices… and we get to benefit from it.

These days some grocery stores have an entire aisle 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, but they are also decadent!  I hope you enjoy this sticky fudge. Blessings, amie sue


Makes 12-24 brownies, depends on how big your eyes are.

Raw Gluten-Free Hazelnut Fudge Infused with Plantain Coconut Tea Pieces stackedPreparation:

  1. Prepare the 8×8, straight-edged pan by lining it with plastic wrap to prevent the brownies from sticking to the pan.  Set aside.
  2. Place all ingredients except the hazelnuts in the 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 hazelnuts get evenly distributed.  If the dough starts to stick to your hands, dampen them again.
  5. Press the dough into the pan.
  6. Put the fudge in the freezer and let it sit for a least an hour.
  7. Slice squares, then sprinkle with cacao powder and garnish with whole hazelnuts.
  8. IF you have any leftovers, I recommend storing them in the fridge as they will soften a bit.

The Institute of Culinary Ingredients™

Raw Hazelnut Fudge Infused with Plantain Coconut Tea Dough

12 thoughts on “Hazelnut Fudge Infused with Plantain Coconut Tea

  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

Leave a Reply

Your email address will not be published. Required fields are marked *