Coconut oil fudge with dates & Moroccan mint tea
Posted on 16. July 2016
Somewhere far away. A place where I have never been before. 1001 nights. Morocco. In my thoughts I am there right now and it is wonderful. Some kind of magical. In the mean time I will eat coconut oil cocoa fudge with dates and have a cup of fresh Moroccan mint tea. Isn´t this a perfect thing to spend the afternoon!? Getting caught away. For me, it definitely is.
I made this recipe a few times now and I adore it. This coconut oil fudge is super healthy AND delicious. Full of energy. It consists of pure coconut oil, cocoa powder, dates, nuts & honey. Topped with roasted coconut rasps, pistachios & pumpkin seeds. No baking needed. After minimum 2 hours in the fridge it is ready to serve & eat.
I was always a big fan of chocolate & mint. When I was a child I loved all the sweets in this combination. And I still do. I will never grow up…But anyway. What I wanted to say is, that to a piece of this fudge belongs a cup of freshly brewed Moroccan mint tea.
Whatever you are doing right now. Take a moment to relax. Enjoy a cup of Moroccan mint tea and this super rich and delicious coconut oil cocoa fudge with dates. It is even raw and vegan when you use Agave syrup instead of honey…
In Morocco freshly brewed mint tea is a tradition. They drink it a few times a day and serve it to their guests as a sign of hospitality. Perfect for hot temperatures. The Moroccan mint is very sweet itself. That is why I left extra sugar out. But I will give you here an authentic recipe that is made with Green tea. It can variate in the kind of the additional tea that is used. I just bought myself a Moroccan tea pot that is very helpful to get that oriental feeling. It is originally named berrad. You can see it in the pictures. But if you don´t have one you can simply use a regular one or a normal pan.
Have fun trying it and I hope you like it as much as I do.
Coconut oil cocoa fudge with dates & nuts
Crumbles on top
- 2 tbsp pistachios
- 2 tbsp grated coconut
- 2 tbsp pumpkin seeds
- 100 organic coconut oil (room temperature)
- 50 g cocoa powder
- 100 g honey or Agave syrup
- 50 g hazelnuts (chopped)
- 100 g dates (chopped)
- pinch of cinnamon
- Chop the pistachios and pumpkin seeds. In a medium pan roast the seeds until gold brown.
- Add the coconut rasps and mix everything together. Keep medium heat a little bit, but stir ingredients with a wooden scraper so they do not burn. When seeds are a little brown and smell delicious, take them from heat and set aside.
- In a bowl mix all ingredients for the fudge and crush them with a blender (I used a hand blender). Keep doing this for a while (4-5 min.). Until mixture is a homogeneous mass. When the coconut oil is very softened it may happen that some liquids separate from the mixture. But don´t worry. It will get hard while cooling in the fridge.
- Moist a small small baking dish (that is what I used / 10 x 15 cm) with a bit of water and cover it with cling film.
- Spread one half of the chopped crumble into the dish.
- With a big spoon or a scraper spread the fudge mixture into the baking dish. Mass will not so easy to distribute evenly. I used my fingers to get it into form correctly.
- Cover the coconut oil mixture with the rest of the crumbles.
- Once filled up you should store it in the fridge for at least 2 hours. Covered with cling film or a kitchen towel.
- After waiting time it is ready to serve and enjoy.
Moroccan mint tea
INGREDIENTS (1/2 liter tea – 4 serves)
- 1 tbsp gunpowder green tea leaves
- 1/2 bunch of fresh Moroccan mint
- brown sugar (3-4 tbsp) as much as wanted
- 1/2 liter water
- tea pot
- Bring water to a boil.
- To tea pot add the green tea leaves.
- Pour one glass of the boiling water into tea pot and swirl around. Pour into a glass again. Set aside. This will be the “heart” of the tea.
- Swish the tea pot with another glass of the water. Put it again out in another glass. That is the “cleaning” the tea.
- Now put in sugar into the tea pot. As much as you like. Also add the mint and the glass “heart” to the pot.
- Set the tea pot on fire and keep boiling on medium heat about 5 minutes.
- Now it is ready to serve.
Moroccan tea is poured from a height. That makes a little foam on the tea glass. Giving the first served glass of the back to the tea pot helps to mix all ingredients together well.
This tea is delicious hot or cold. Enjoy a cup of this sweetie with the coconut oil fudge with dates and nuts.