When I say easy, I really mean it. This chocolate freezer fudge couldn’t be simpler, and you can customize it to whatever toppings you want to add.
We love cacao for its relaxing qualities, something I’m leaning into hard this time of year. Together with the tart-sweet pomegranate seeds that burst with flavor when you bite into them, you’ve got an antioxidant-packed treat your future self with thank you for when you’re raiding the freezer for snack.
- This recipe can be made in a loaf pan or in a mini muffin tin. For loaf pans, you can slice the fudge into bars or squares, and you can line the mini muffin tin with parchment cups for easy cleanup.
- Sometimes people think the almond extract is a bit much, but I love it. If you’re not sure if you’ll like it, go with 1/4 tsp and taste it, or you could just swap with vanilla extract.
- If you’re seed cycling, you can either switch up the pumpkin seeds for sunflower seeds, or you can stir in the ground form of the seeds right into the fudge itself.
- Since it’s winter, unless your home is quite warm, you may want to work quickly as the coconut oil may start to solidify as it cools.
- Speaking of temperature, you’ll want to store this in the fridge or freezer.
- ⅔ cup raw cacao powder
- ⅔ cup melted coconut oil, still warm
- ¼ cup maple syrup
- ½ tsp almond or vanilla extract
- 2-3 tbsp pumpkin seeds, for garnish
- ¼ cup shredded, unsweetened coconut, for garnish
- Pomegranate seeds, for garnish
- Whisk cacao powder, coconut oil, maple surip and extract together until smooth.
- Pour the chocolate into a lined mini-miffun tin, or in a parchment-lined loaf pan.
- Sprinkle with coconut, pumpkin seeds, and pomegranate seeds, then refrigerate until set, about 1 hour. If you used the loaf pan, you can slice it into bars or squares when ready, or break into bark.
- Store in the fridge or freezer (because it's coconut-oil based it may melt on the counter).