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You’re going to love these easy-to-make sweet treats from Raw Bake Station’s Evie Waxman. With just 6 ingredients they couldn’t be more simple. A smooth fudge-y consistency and a caramel after taste – these are the perfect snacks to keep indoors when you’re craving a little bit of joy away from a rainy day!


For the Slices: 

120g Tahini 

3 tbsp Coconut oil

22 Medjool Dates 

160g Desiccated Coconut 

4 tbsp  Maple Syrup

1/2 tsp Maca powder

Toppings (Optional):

100g Dark Chocolate 

40g Desiccated Coconut

20g Chopped nuts of your choice 


– Add all of the slice ingredients into a food processor. 

– Blend until combined and sticky, this may take a while. NB. You may have to scrape down the slides of the processor and blend again.

– Once binded, pour the mixture into a lined baking tray and press down using your hands or the back of metal tbsp. 

– Smooth over, ensuring you cover all the edges of the tray.

– Place your fudge slab in the freezer for 30 minutes.

– Melt the dark chocolate in a glass bowl over a saucepot of hot (not boiling) water. 

– Remove the fudge base from the freezer and cut into slices.

– Dip the fudge slices in chocolate and sprinkle your toppings to your desire!

Store in the fridge using an airtight container for up to a week… if they last that long!