No-sugar Chocolate Linseed Fudge

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Prep Time 10

Total Time 10

Servings: 240 grams

Course: Baking, Dessert, Snack

Cuisine: Healthy

Ingredients Method Notes

Ingredients

80 g dates
20-40 g cocoa or cacao powder the more you add the more chocoalatey, bitter and intense
30 g nuts - any depending you your food processor you may be best to grind the nuts first
35 g Flax Farm ground linseed
25 g Flax Farm Cold-Pressed Linseed (Flaxseed) Oil
30 g Juice such as orange or lime and zest of 1/2 a fruit add more zest to taste if you enjoy the sharp flavour
24 drops Stevia liquid or other sweetner, if required, up to the equivalent of four spoons of sugar in sweetening power.

Method

Place all the ingredients in a food processor and chop/grind (depending on blade/settings available) until all is nicely amalgamated. Not blending the nuts until completely smooth gives a nice crunchy nutty texture to the fudge.
Tip out into a tray lined with silicon paper. Shape into a square shape or roll about 2 cm wide. Place in the freezer to set hard.
Cut into slices about 1 cm wide. Allow to come round to room temperature and serve.

Notes

Endless variations

You can use any nuts you have to hand - if you don't eat nuts try tiger-nuts (they are tubers!) coconut (it's a seed!) or other seeds such as sunflower, pumpkin, sesame, or chia. Add fruits such as lime, orange or raspberry, spices such as vanilla or ginger, or even coffee. Using different nuts is another way of adding interest. I like to have the nuts not too finely ground so there are still identifiable little bits of nut.