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Coffee Fudge Slice

Coffee Fudge Slice

By: Sammy Jones

A little mid-morning snack and coffee fix



Prep time

Cook time



  • 250g Choc Ripple biscuits
  • ½ cup almond meal
  • 2 tbsp instant coffee
  • 1 tablespoon coconut sugar
  • 275g coconut cream
  • 1¼ cups shredded coconut
  • 60g coconut oil, melted
  • 1 tsp vanilla
  • 2 tbsp boiling water
  • 180g dark chocolate
  • 40g coconut oil
  • 1 tsp instant coffee


  • Line a baking tray with baking paper.
  • In a small bowl, dissolve instant coffee, sugar and boiling water and stir until combined. Allow to cool.
  • In a food processor, add Choc Ripple biscuits and blitz into a fine crumb. Add coffee mixture and the rest of the filling ingredients to the food processor and mix on low until ingredients are well combined.
  • Firmly press the filling into the baking tray and set aside.
  • To make the chocolate top, add all ingredients into a small heat-proof bowl and double boil over a low heat. Pour chocolate mixture evenly over the filling and refrigerate overnight.
  • Cut into slices and serve.
  • Tip: This slice freezes well and is a great snack to pull out for unexpected guests. Just allow to thaw for 10-15 mins before serving.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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