October 31, 2014


Vegan Choc Fudge Bars

If I can steal from Erin Ireland, these are “to die for”!  I wanted to call them “chocolate pudding bars” (because the topping does actually taste like pudd’n) but the hubby didn’t like it.  Sigh. So, fudge it is!

These No Bake Vegan Choco-Bars are so easy to make. In fact, all of my bars and balls (he he!) are.  These Goji Hazelnut Cacao Protein Bites are easy.  Oh my! These Mint Chip and Wild Orange Coconut Macaroons are also made in a SNAP! And, these Raw Lemon Protein Balls are the bomb-diggity!


I’ve been in love with cacao for years.  What makes it special? High in magnesium, naturally caffeinated and unprocessed.  Don’t get it confused with cocoa peeps.  It’s not the same.  Cocoa is highly processed and lacks the nutritional benefits that cacao has.  Geez, I even made a video about cacao!


Now, let’s get started on these bars!



Makes 12 bars

Bottom layer
3/4 cup dates
1/2 cup raw cashews
1/2 cup pecans
2 tbsp cocoa nibs

Fudge topping
1 tbsp coconut oil
3 tbsp raw cacao powder
2 tbsp maple syrup
2 tbsp chia seeds
1/4 cup dates
1/4 cup raw pecans or cashews


1) Soak chia seeds in a bowl with 8 tbsp of water and leave aside. Place all the base layer ingredients in a food processor and blend until combined and sticking together. Press the mixture into the bottom of an inch-deep tray that is lined (not necessary but easier to cut!)

2) Place all the topping ingredients in the processor with the chia seeds and blend until smooth. Taste the mixture.  I only added 2 tablespoons of maple syrup but you may want more. Remember: sweeter is not always better!

3) With a tablespoon or a spatula, smear on top of the base layer, then put the tray in the freezer for at least an hour. Cut into portions.

4) You can store the bars in the fridge (lasts about 1 week) or store in freezer if you’ve done a big batch.

Question – do you make your own granola bars? Inspire me with your favourite flavours in the comments below!