Raw Triple Layer Chocolate Truffle Fudge Bars

I was in a chocolate coma this day.

And for the following few days after...
That's all I can say about these.

They're seriously so insanely chocolatey and rich. Honestly, after just a mere 2 or 3 bites, you might be completely satisfied of your chocolate cravings.

Or not...
Probably not. At least I wasn't-- But chocolate does make up one of my main food groups, so I can't really speak for anybody else.

It's totally okay if you're not satisfied after though, because these are so, so healthy and packed full of antioxidants!

For those of you intense chocolate lovers like me, this recipe is definitely for you. And when I say intense, I mean really, really intense. I used super dark chocolate, and a whole lot of it. You can use a more mild chocolate if you'd like, though. I also threw in peanut butter and coconut because it is me we're talking about here.

Okay, so let's talk about the healthy side of these...

I know the idea of "raw" desserts can be scary- especially if they have avocado, or anything green, in them (like these), but I promise you... these don't taste healthy. Not one bit.
All of the super healthy ingredients-- avocado, coconut cream, coconut oil, peanut butter, insanely dark chocolate, and dates-- actually make these bars 10x more decadent and rich than they would be with normal butter, sugar, and cream.
Yes. I know- crazy, right??


These pretty much make for an acceptable breakfast too... If you can handle this much decadence so early in the morning. I totally can.

So, the layers...

I actually snuck a fourth layer in there, but it's almost unrecognizable, so I kept it to "triple" in the title.
Wait... let me re-word that. It almost LOOKED unrecognizable. Not tasted. Trust me, you need that "Nutella"layer.

The first layer is the chocolate hazelnut 'crust'- made out of dates, hazelnuts, oats, macadamia nuts, & cocoa powder. I mean 5 ingredients- that's it!! I was worried it would taste way too healthy, like Lara Bars (which I love- but wasn't really going for that), and thankfully, it tasted like I was eating my way towards a heart-attack.

Then, the second layer is the fudge part; my personal favorite because of how insanely delicious, silky, rich, and fudge-y it is. I crave fudge and truffle type chocolates the most, so this definitely hits the spot for me!

Here's where I spontaneously snuck in the 'Nutella' I made out of the rest of the hazelnuts to have for the week. Oops. It was totally worth it, though. This layer is optional if you're not feeling so laborious.

Finally, the last layer-- chocolate peanut butter coconut mousse, AKA all my favorite things in one sentence.
I've been wanting to make a delicious coconut whipped cream for so long, but unless I actually pair it with something coconut flavored, it just comes out soapy tasting. Here, the chocolate and peanut butter mask the coconut flavor and just leave an incredibly delicious mousse like topping to finish off a these bars.

So, if you haven't come to the conclusion that I'm a tad bit obsessed with chocolate yet, you should have by this post. Just saying.

As my favorite food blogger Tieghan would say...
Mondays call for chocolate.

Triple Chocolate Raw Fudge Bars
Makes 8 large bars//16 small bars

Chocolate Hazelnut Crust:

  • 1/2 cup raw macadamia nuts
  • 1/2 cup raw hazelnuts
  • 1/2 cup rolled oats
  • 1/2 cup cocoa powder
  • 1/4 cup cacao nibs 
  • about 20 pitted Medjool dates (enough to make it bind together and sweet)
  • pinch salt
Process all ingredients except for the dates and cacao nibs until crumby. Add the dates and process until combined and easily formed into a "crust". 
Press evenly in the bottom of a 9x9 cake pan lined with parchment/wax paper. Refrigerate for at least 15 minutes.

Chocolate Avocado Fudge:
  • 3 overripe avocados
  • 2 tbs. dark chocolate cocoa powder
  • 8 oz. dark chocolate- melted (I used 80%)
  • 1/2 cup maple syrup
  • pinch salt
  • 1 tsp. vanilla extract
  • 1/4 cup coconut oil- NOT melted
On low speed, blend all ingredients except for the oil until completely smooth- about 2 minutes. Add the coconut oil in and blend until smooth. Pour on top of crust layer and refrigerate for at least 30 minutes. 
  • Spread a thin layer (about 1/2-3/4 cup ) of "Nutella" on top of the fudge layer once mostly set. Refrigerate for at least 15 minutes.
Chocolate Peanut Butter Mousse:
  • 1/2 cup creamy peanut butter (natural)*
  • 1/4 cup coconut oil- melted
  • 1/4 cup almond milk
  • 2 tbs. honey OR maple syrup OR agave syrup
  • 1 tbs. dark chocolate cocoa powder
  • 4 oz. dark chocolate- melted (I used 80%)
  • 1 can full fat coconut milk- refrigerated overnight

*Peanut butter ingredients must be just peanuts or peanuts and salt- no other oils/anything. If you can't find completely natural peanut butter, use 1/2 cup raw peanuts instead.

Process the peanut butter/peanuts until smooth- about 5 minutes if using nuts//skip this step if using natural peanut butter. Add coconut oil and process until it starts to separate. Add almond milk and blend until combined. If still separated, add almond milk 2 tbs. at a time until creamy. Add cocoa powder, dark chocolate, vanilla, and honey until combined. Using the coconut cream off the top of can (making sure not to get any water), whip that until smooth. Add peanut butter mixture and whip until airy- about 1-2 minutes. 
Pour on top of bars to make final layer, and smooth. Top with:

-shaved dark chocolate shavings
-cacao nibs
-coconut flakes

Refrigerate another 30 minutes until set. Cut into 4 long slices, and then in half (to make 8) or in quarters (to make 16). As you can tell by the lengthy list of ingredients and the amount of them, these are extremely rich, but since they're also extremely good for you, I would go with 8 bars. :)

Store in fridge until ready to eat.

Enjoy your soon-to-be chocolate covered kitchen!

                                                                                     -Cecilia A.


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