Chocolately Almond Butter Fudge Bars (vegan)

Photo credit The Awesome Green



1 cup pitted Medjool dates soaked in water for 1 hour, then drained

4 TBSP Coconut Cloud Original hot cocoa mix

2 ripe bananas

½ cup raw almond butter (regular, creamy almond butter works fine too!)

½ cup raw cashews

½ cup raw hazelnuts

1 TBSP coconut oil

2 TBSP agave nectar (or you can use pure maple syrup)


Place the dates, 2 TBSP Coconut Cloud Original hot cocoa mix, cashews, and hazelnuts in a food processor or high powered blender and mix until well blended (this is your base).

Spread the mixture evenly in a 8x8 or 9x9 baking pan and press down so it’s level and even.

Put your almond butter, bananas, agave, coconut oil and remaining 2 TBSP Coconut Cloud Original hot cocoa mix into the blender or food processor until it makes a smooth cream.


Pour the almond butter/banana mixture on top of your date base layer and spread evenly.

Cover with plastic wrap and place in the refrigerator for 30-45 minutes.

Remove from fridge, cut into squares, and serve!