Perfectly Decadent Pesach Chocolate Fudge

Great for Passover but so delicious you'll want to make it all year round.

This recipe is based on a very sweet rich dessert a friend of mine makes and because I use no processed materials and no white sugar I decided to try and re-do it to fit my lifestyle.

So I changed the butter to organic coconut oil and lowered the amount and changed the large amount of white sugar with a smaller amount of unprocessed coconut sugar (you can find it in health stores and the Green part of the supermarket), and a bit of maple syrup. And I used high quality dark chocolate.

The result was a rich, delicious dessert that happily you can only eat a little bit of, so it's perfect for that little after-Seder dessert.

It's gluten free and parve as well!

And the best thing is? You only need a couple of bowls, a whisk and a few minutes.

This is enough for a rectangular pan. If you want to use an English cake tin, you can halve the amount. (I halved the amount because I would have finished it all!)

Ingredients

• 400 grams dark chocolate
• 210 grams organic coconut oil (cold)
• 6 eggs
• 1/2 cup + 2 tablespoons coconut sugar
• 1/4 cup maple syrup
• 2 tablespoons cocoa powder
• 4 tablespoons corn flour

Method

1. Melt the chocolate and oil in a microwave-safe container. Mix every 30 seconds until melted and mix well.
2. In a large bowl, add the eggs one at a time to the chocolate mixture and whisk well in between each egg.
3. Add the cocoa powder and corn flour and beat well - but carefully, so as not to get a face full of powder. Then add the sugar and maple syrup and mix until smooth.
4. Spray a pan with a little oil and pour in the mixture.
5. Bake at 175 for 12-15 min (until a toothpick comes out nearly clean (the fudge should be very moist in the middle)
6. Pair it with some fresh fruit to balance out the richness (strawberry or raspberries go best if you ask me)

Enjoy and Happy Passover!