Photo: Lisa F. Young/Thinkstock
The first time British blogger Ella Woodward, author of the new cookbook Deliciously Ella, made a batch of this gooey, chocolaty, almond butter–spiked fudge, she devoured all of it (with help from her roommates) in three hours—and then whipped up another batch the next day. Made with just dates, almond butter, coconut oil and cacao powder, this wholesome treat is unbelievably simple to throw together and keeps in the freezer for those times when you crave a little something sweet.
Makes about 20 pieces
Ingredients
14 ounces (about 17) Medjool dates
½ cup plus 2 Tbsp. almond butter
¼ cup coconut oil
3 Tbsp. raw cacao powder
Directions
Active time: 10 minutes
Total time: 3 hours
In a saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and stick together. Drain excess water and set dates aside to cool. In a food processor, blend almond butter, coconut oil, cacao powder and soaked dates until a sticky paste forms, 1 to 2 minutes. Line an 8"-square baking dish with wax paper and scoop in fudge mixture. Freeze until set, at least 3 hours. Cut into pieces and wrap in wax paper; store in freezer. Remove from freezer to soften a few minutes before eating.
Excerpted from Deliciously Ella by Ella Woodward, © 2015 by Ella Woodward. Excerpted with permission by Scribner, a division of Simon & Schuster Inc.
Makes about 20 pieces
Ingredients
Directions
Active time: 10 minutes
Total time: 3 hours
In a saucepan, cook dates in a little boiling water for 5 minutes, until they're soft and stick together. Drain excess water and set dates aside to cool. In a food processor, blend almond butter, coconut oil, cacao powder and soaked dates until a sticky paste forms, 1 to 2 minutes. Line an 8"-square baking dish with wax paper and scoop in fudge mixture. Freeze until set, at least 3 hours. Cut into pieces and wrap in wax paper; store in freezer. Remove from freezer to soften a few minutes before eating.
Excerpted from Deliciously Ella by Ella Woodward, © 2015 by Ella Woodward. Excerpted with permission by Scribner, a division of Simon & Schuster Inc.
From the March 2015 issue of O, The Oprah Magazine
