Double chocolate fudge tray bake



Serves: 6 – 8 slices

Prep time: 10 mins

Cooking time: 30 mins

Setting time: 1 – 2 hours

Difficulty: hard




For the base

  • 1 ripe banana
  • 100 ml water
  • 3 heaped tablespoons of raw chocolate chips
  • 100 g oats
  • 3 tablespoons raisins
  • 2 teaspoons chia seeds
  • 2 tablespoons coconut oil (melted)
  • 2 teaspoons raw cacao powder
  • 1 tablespoon maple syrup

For the fudge topping

  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla essence
  • 1 tablespoon raw cacao



  • Pre-heat the oven to 180 degrees
  • Add the oats, chocolate chips, cacao powder and chia seeds to a large mixing bowl. Stir and combine.
  • Melt the coconut oil in the microwave (30 seconds)
  • Add the banana, coconut oil, raisins, maple syrup banana and water to a food processor. Blend until smooth.
  • Add the smooth mixture to the mixing bowl and combine with the oats.
  • Line an oven proof dish with baking paper and a little coconut oil.
  • Add the mixture, spreading evenly across the dish with a wooden spoon.
  • Place in the oven and bake for half an hour.
  • Allow to cool completely.
  • Add all of the fudge topping ingredients to a small saucepan. Heat gently over a medium heat, stirring until everything is liquid and combined.
  • Place the pan into a bowl of cold water. Stir the mixture for a couple of minutes until it has cooled and thickened a little
  • Spread over the top of the base.
  • Place in the fridge for 1 – 2 hours until the topping is hard and completely set.
  • Slice and serve at room temperature.


This tray bake is the uuuuultimate indulgent treat. So so so chocolatey and delicious, but with only natural sweetness and the goodness of raw cacao. As always this treat is 100% gluten free, and so kind to sensitive tummies. The tray bake can be stored in the fridge for up to a week in an airtight container, however the slices are best eaten when they have been allowed to come to room temperature.


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