Lately I have been into the no bake desserts...I mean it really doesn't get any easier than throwing everything in a bowl giving it a good mix and popping it in the freezer to settle. I love how creative you can be with the recipes and honestly you don't really have to even follow on because you don't have to worry about baking it in the oven. Baking is such a science- too much flour or too many eggs and the whole recipe is off! With no bake, you can just keep adding different things and its bound to turn out delicious!
This recipe is almost too easy...all I did was heat coconut oil over the stove and add in a few of my favorite ingredients and let it set in the freezer. I actually make this recipe quite often and always have it on hand because it is the perfect chocolate fix snack but before I've added in chopped dates, oats, and a little peanut butter to make them a little on the heartier side, so this time I wanted to change it up and make it more of a dessert. This one just melts in your mouth!
Have you guys tried the elixirs from REBBL? They are so delicious! I am low key obsessed with the Maca Cold-Brew, the Turmeric Golden-Milk, and this one- the Maca Mocha! They are all organic, made with real ingredients, and infused with super herbs! I decided to add the Maca Mocha elixir to the chocolate coconut fudge that I was making because I love the combination of mocha and chocolate. It probably comes in a tie with peanut butter and chocolate for me! I also love the fact that it contains maca, giving this fudge such added nutritional health benefits. I have been trying to incorporate maca powder into my everyday diet (oatmeals, smoothies, homemade dressings, coffee for an extra energy boost) because it is known to balance our your hormones, increase your energy levels, and increase your stamina! It is so so good for us ladies! (guys too if you are reading this?!)
Each of the cups are so rich and chocolatey without being overly sweet! If you have more of a sweet tooth I would suggest adding a bit more maple syrup and if you want a deeper chocolate flavor try adding 1 or 2 tbsp. more of the cacao powder. It is also important to add the REBBL drink to the mixture after you have combined the other ingredients and then store the cups in the freezer because coconut oil tends to melt very quickly or else you will have a pool or chocolate!
Yields: 6 large or 12 minis
Prep time: 10 minutes + 1 hour to harden in freezer
1 cup coconut oil
4 heaping tbsp. cacao powder
1 tsp. cinnamon
1/2 cup unsweetened shredded coconut flakes
1/2 cup chopped sprouted almonds
2 tbsp. maple syrup
2 tsp. maca powder
Pinch of sea salt
1 tbsp. vanilla extract
1/2 cup REBBL's Maca Mocha elixir
Optional add in: A few tbsp. of any nut butter of choice.
1. Melt the coconut oil, cacao powder, vanilla, maple syrup, and nut butter if you are using; together over low heat on the stove.
2. In a large mixing bowl, mix together the maca powder, chopped almonds, sea salt, cinnamon, and shredded coconut. Pour the liquid ingredients over the dry and mix well. Lastly, add the REBBL's Maca Mocha elixir and stir.
3. You can either pour into a pan or line a muffin tray with muffin cups and pour the liquid into each individual cups. I found that it was easier to store in the muffin cups. Place in the freezer for at least 1 hour.
Store in the freezer as coconut oil tends to melt quickly.