• 2 Tbs. Coconut Oil
  • 2 Tbs. Butter
  • 2 Tbs. Macadamia Nut Butter (or any nut butter)
  • 100g Dates, pitted and finely chopped
  • 1/4 cup Cocoa Powder (good quality)
  • 2 tsp. Honey (optional for extra sweetness)
  • 1 tsp. Vanilla Extract
  • Pinch of Salt
  • 1 Egg, lightly beaten
  • 2 Tbs. Flaked Almonds

Heat the dates with a small amount of the butter (approximately a teaspoon) in a saucepan until the dates are gooey and melted – this will take some time, don’t be hasty. Mix in the oil, butter and nut butter. Take the mixture off the heat and mix in the cocoa powder, vanilla, honey and salt. Combine the lightly beaten egg into the warm mixture (make sure the mixture is not too hot or the egg will scramble). Stir the mixture on a low heat until it is smooth and velvety, and the oil has become incorporated. Stir in any inclusions – we added flaked almonds for crunch.

Spoon the mixture into a small baking tray (or similar) and place in the fridge for 3-6 hours to set (it will not set hard).

We opted to sprinkle our brownie flavoured fudge with Nicoletta Nonpareils (and although made from sugar, added a good crunch to the smooth fudgy bars). These sprinkles are obviously not ‘Banting’ and are optional extras for decoration, but we think they are totally worth it as they offer that finishing touch. For a non-dairy version – the dairy component of the recipe (butter) can be replaced with cocoa butter or nut butter.