Keto Espresso Fudge Slice
Do you experience intense sugar cravings? Do you often get to 11am or 3pm and your energy levels, focus, mood and motivation begin to spiral because you need to get a sugar hit to perk yourself up again? Sugar is a sneaky and highly addictive substance and the break up with sugar isn’t always as easy as just making the decision to go cold turkey, and some of the withdrawal symptoms like headaches, irritability, fatigue and even more intense sugar cravings are not fun to put up with. We all know that sweets can be hard to give up. That’s why I make so many sugar free dessert recipes (like this one), not only because I really enjoy making them, but also to help you fight those badd-ass sugar cravings you’ve been trying to kick since you started eating low carb or keto… am I right? If you really do struggle with sugar cravings, read my blog ‘How to Beat Sugar Cravings in 4 Easy Steps’ for some valuable tips.
So while it’s obviously important to kick the sugar habit so it’s no longer ruling your life, I also believe that you should be able to enjoy a delicious (sugarless) treat every now and then to make giving up sugar easier. This is why I’ve created 3 resources that have loads and loads of gluten, dairy, nut, egg, grain and sugar free recipes and sweet treats that are suitable for those who’re on a keto, paleo or low-carb diet.
This recipe is vegan, keto, low carb, egg, nut, sugar, dairy, gluten and grain free. So many FREE’s! It can also be adapted to just a choccy version if coffee isn’t your thing, simply omit it and then you’ve got the most delicious choccy fudge slice.
1.5 cups shredded coconut
1 Tbsp of your preferred sweetener, or stevia to taste if keto
1 tsp cinnamon
Pinch of salt
1 heaped Tbsp cacao powder
1/4 cup activated or raw pepita seeds
3/4 cup activated or raw sunflower seeds
1.5 Tbsp coconut oil
Optional; 1-2 Tbsp collagen powder (for an extra gut loving boost)
Top Layer Ingredients
3 small avocados or 2 medium
5 Tbsp coconut cream (the thick part)
1 strong double shot of quality espresso usually around 50-60ml (omit if you don’t like coffee)
2-3 Tbsp cacao powder
Sweetener to taste
Pinch of salt
2 tsp vanilla
1/4 cup melted cacao butter
2 Tbsp melted coconut oil
Add all of the base ingredients except the coconut oil into your food processor and blitz until it resembles a course flour. You don’t want to base mixture to be too wet, so start off with adding in 1 Tbsp of coconut oil and re-blend. Press the mix together in between your fingers, if it’s not too crumbly this texture is perfect, if it’s a little too crumbly, blend in 1/2 Tbsp of coconut oil at a time until you get the desired texture.
Press the base mixture into a lined bread loaf tin or container evenly. Pop it in the fridge while you prepare the filling.
Add all the filling ingredients to a quality blender or food processor and blend until smooth and creamy. Taste and adjust the sweetener or cacao if desired and re-blend.
Pour the filling on top of the base and then place it back in the fridge to set.
Once it’s ready, slice into squares and enjoy!