Remember when I said I hoped I wouldn’t make a habit of posting infrequently? Here we are, more than two weeks since I last blogged. I don’t really have anything new to say in terms of explaining myself. Things are still crazy at work and in my life, and I’m not sure when any of that will change – but I’m still earnestly trying to make time for blogging and I definitely don’t have any plans of stopping. I do have a feeling that eventually I’ll figure out my new schedule a little better. But anyway, I’m finally here again today with this brownie batter freezer fudge. I can’t stress enough how much I love this stuff so I hope it was worth the wait :).
This recipe started out as Oh She Glows’s raw brownie recipe, which I made to bring to a dinner and enjoyed more than I could have imagined. But I wanted to make a few tweaks to make it just right for my own purposes. By the time I was done I had something with a texture more like fudge and with a flavor that really reminds me of brownie batter. If you please, you can call it chocolate walnut fudge instead. I just like what ‘brownie batter’ evokes!
Plus, despite all of that decadent language, this fudge is made with whole foods and really nutrient dense. For a chocolatey flavor that’s more over-the-top I recommend some add-ins that move just a little bit away from the whole foods paradigm, but it’s good either way and you can customize it to your liking!
When the going gets tough (read: every single day of the past ~month), it’s really rad to have a supply of kinda-healthy chocolate fudge in the freezer. It’s the little things in life!
I balked a little bit at the price of hemp hearts and walnuts when I was first making this but I’ve really found that a little goes a long way. Because of all the good things packed into the fudge a small square is really satisfying.
Brownie Batter Freezer Fudge (raw and sugar-free options)
- 1 and 1/4 cups toasted walnuts (or raw walnuts to keep this dish raw)
- 1/2 cup hulled hemp seeds
- 1 and 1/2 cups pitted dates (about 275 grams), soaked overnight and drained well (I used Deglet Noor dates)
- 1/2 cups + 2 tbsp cocoa powder (raw to keep this dish raw)
- 1 and 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 tbsp maple syrup (optional, taste; omit to keep sugar-free)
- 1/2 cup dairy-free chocolate chips (omit to keep raw or sugar-free)
- 1 tbsp non-dairy milk (omit if omitting the chocolate chips)
- 3 tbsp cacao nibs (optional)
Line a loaf pan with parchment paper.
In a food processor, pulse the walnuts into a very fine crumb, scraping down the sides partway through if needed.
Add the hemp seeds and dates, processing until the mixture is as smooth as you can get it. The mixture will be very sticky and you will need to stop several times to spread it out again and scrape down the sides.
Add the cocoa powder, vanilla extract, and sea salt to the food processor. Use your spatula to mix the cocoa powder into the date mixture a little bit so that it doesn't fly everywhere when you run the processor again. Blend until well combined. Add maple syrup as desired to adjust the sweetness level.
Melt the chocolate chips and nondairy milk together over indirect heat, stirring constantly to incorporate them together. Pour the mixture into the food processor and add the cacao nibs if using. Pulse a few times to swirl in the chocolate.
Transfer the mixture into the loaf pan and smooth it out as much as possible. It will be very sticky so it may be difficult to get it completely smooth.
Freeze for at least 30 minutes before slicing and serving. The fudge should slice very easily straight from the freezer with a sharp knife, and tastes best when eaten ice cold.
Store leftovers in the freezer in an airtight container.
Nutrition facts exclude all optional ingredients.
Brownie batter freezer fudge adapted from Oh She Glows.