Flour, sugar and dairy free chocolate fudge bites

My next door neighbour Jo has, for some reason I will never understand, given up flour, sugar and butter for lent. Insanity!

I didn’t really like the idea of going 40 days without taking her any baked goods, so when I saw these German chocolate fudge bites on Chocolate Covered Katie I knew instantly they would have to be made for Jo.

As well as being free of pretty much everything bad for you, they’re also incredible quick and easy to make, and use just four ingredients (possibly four of my favourite ingredients) AND are only 50 calories each!

Sounds too good to be true, but they really do work!

Flour, sugar and dairy free chocolate fudge bites (recipe adapted from Chocolate Covered Katie)

Makes 15 small bites

  • 120g pitted dates
  • 50g pecan nuts
  • 2 tbsp cocoa powder, plus extra to coat
  • 2tbsp desiccated coconut

Put all the ingredients into a food processor and blitz until everything is well-chopped and well-mixed. Transfer the mixture into a bowl and knead until it comes together. Roll out 15 small truffle-sized balls, and chill in the fridge for half an hour. Roll each bite in more cocoa powder before serving.

Chocolate date cake

There’s nothing fancy about this cake, just a dark, dense, chocolate sponge with a hint of sticky toffee-ness about it, balanced by a not-too-sweet ganache.

One person did comment that he wasn’t sure if it was sweet enough, but the pony and I both agreed it was just right.

This cake also kept really well, possibly even improving with age – the perfect accompaniment to an afternoon cup of coffee, but equally at home as an after dinner desert – I would seriously recommend you all go and make this cake!

Chocolate date cake (adapted from Under the High Chair):

Makes up to 16 small slices

  • 300g dates
  • 300 ml strong hot coffee
  • 165g butter
  • 100g caster sugar
  • 50g dark brown sugar
  • 2 eggs
  • 1tsp vanilla essence
  • 120g self raising flour
  • 1tsp bicarbonate of soda
  • 40g cocoa powder
  • 100g dark chocolate
  • 100ml double cream

Soak the dates in the coffee for about 10 minutes, while you prepare a 9″ round cake tin by lining and greasing and start making the sponge. Beat together the butter and both sugars until light and creamy, then beat in the eggs and vanilla. Sift in the flour, baking powder and cocoa powder and fold until just combined. Puree the date and coffee mixture in a food processor, then fold that into the mix as well. Pour into the tin, then bake at 175 degrees for an hour, or until the cake is springy and pulling away from the sides of the tin.

While the cake is cooling, make the ganache by heating the cream in a saucepan until just boiling, then pouring on top of the chopped chocolate, and stirring until smooth. When the ganache and cake have both cooled, spread the ganache on top of the cake then leave to set. Cut into small slices and serve!