Chocolate Fudge Dip vegan

“Being on holidays from work is fun, isn’t it, Mummy?” said my 4-year old to me the other day. “Work?” said I. “Do you mean preschool?” “Yep.” said he. It had dawned on him that being home meant that he could ‘play all day with mummy’. Not having preschool three days a week meant we could spend time together and with friends we hadn’t seen for months. There was time to play in the garden, time to visit the beach and the playground. It meant every day was crammed with play dates. It also meant the two weeks just flew by!

Chocolate Fudge Dip veganChocolate Fudge Dip vegan

Blogging was put on hold while we drew dinosaurs and dug in the garden. I did manage to upload a recipe for choc chip cookie bars, mostly because they are fool-proof, but there were others that needed more testing and tweaking. One of those was a recipe I found while searching for inspiration to make a new batch of raw truffles. They claimed to be creamy, and they were! So creamy I couldn’t roll them into balls. So creamy I immediately thought of using it as frosting, or even a raw fruit dip. A healthy chocolate fudge dip.

Chocolate Fudge Dip veganChocolate Fudge Dip vegan

Persevering, I made the mix into truffles, and was rewarded with an immediate request for the recipe. But I couldn’t help feeling they were destined for greater things. The final step was the friends test. I have my guinea pigs… they know who they are! Accordingly, I asked hubby to buy me some fresh dates when he was at the shops. Alas and alack, he bought me dried dates! Suffice to say, I can tell you now that you can make them with both dried and fresh. So here it is. A quick, easy, healthy chocolate fudge dip. You’re welcome.

Chocolate Fudge Dip vegan

5-ingredient Chocolate Fudge Dip {vegan}
It takes only five ingredients and a few short minutes to whip up this healthy, indulgent snack!

Makes approx. 250ml (1 cup)

1 cup (180g) (approx. 10 large) fresh Medjool dates, pitted*
2 tablespoons natural smooth peanut butter
400ml can coconut cream (full fat)
½ teaspoon vanilla bean paste
3 tablespoons raw cacao or unsweetened cocoa powder

Several days (or a week) before, place a can of coconut cream upside down in the fridge.

To extract cream, flip can right side up, open can and pour off coconut water, reserving ½ cup for later. Scrape out solidified cream that remains in the can. You should have about ½ to ¾ cup.

Process pitted dates in food processor first, then add all other ingredients. Process until smooth and creamy. Add in extra coconut water until it reaches desired consistency (I used ¼ cup; you may need more).

Prepare fruits such as strawberries, pear and banana, and enjoy as a healthy, indulgent snack. Or, if you want to get a little fancy, spoon into a piping bag, and decorate your favourite vegan, gf brownies with a decadent, healthy frosting!

If stored in the refrigerator, warm a little in the microwave before serving.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #redhotcentre!

Based on an insta-recipe by cookies_and_dreamss
*If using dried dates, soak in boiling water for 15 minutes and drain before using.

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