A dark and delicious fudge for any occasion.

NOTES: Keep these cut up in the freezer and just remove when you fancy a sweet treat.

Devils Food Cake Fudge
Prep time
Yield: 12 pieces
  • ⅔ cup cashew nuts, dry
  • 4 tbsp cacao powder
  • ½ cup semi soft Californian prunes
  • 1 Medjool date, stone removed
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 3 tbsp melted coconut oil
  1. In a food processor, grind the cashew nuts until they resemble fine breadcrumbs.
  2. Add the cacao powder, prunes, date, vanilla and cinnamon and process until well combined.
  3. Take care not to over process; you are aiming for a mix that sticks together when pinched which resembles fine breadcrumbs. Turn this into a mixing bowl.
  4. Gently melt the coconut oil in a heatproof bowl over barely simmering water. Remove from the heat. Fold the melted coconut oil into the chocolate mix until well combined.
  5. Place into a silicone mould in the freezer for a couple of hours to set. Cut into cubes.