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No Bake Chocolate Fudge Slice


Description

An easy 6-ingredient cocoa biscuit base, which is then iced with a velvety smooth chocolate fudge topping reminiscent of chocolate fudge sauce. No baking required, just chilling time in your fridge! 


Ingredients

Scale
  • Biscuit Base
  • 60g unsalted butter, melted, for a dairy free version, use dairy free butter 
  • 1 x 200g packet plain arrowroot biscuits or plain digestive biscuits, use a gluten free version of either for a gluten free recipe 
  • 1 1/2 cups (140g) desiccated coconut 
  • 3 Tbsp (25g) dutch-process cocoa powder or unsweetened natural cocoa powder 
  • 1/3 cup (110g) sweetened condensed milk, for a dairy free version, use sweetened condensed coconut milk 
  • 1/4 cup (80ml) milk of choice, I use almond milk 
  • Chocolate Fudge Icing
  • 3/4 cup (100g) icing/powdered sugar 
  • 2 Tbsp (20g) dutch-process cocoa powder or unsweetened natural cocoa powder 
  • 2 Tbsp (40g) unsalted butter, melted, for a dairy free version, use dairy free butter 
  • 2 Tbsp hot/boiling water 

Instructions

  1. Biscuit Base 
  2. Line a 8” x 8“ square baking pan with parchment paper, set aside.
  3. First melt butter then set aside to cool slightly. 
  4. Crush biscuits in a high-speed food processor until it turns to crumb. Transfer to a large mixing bowl. 
  5. Add desiccated coconut and cocoa powder. Mix until well combined. 
  6. Pour in melted butter, condensed milk and milk. Mix with a wooden spoon or spatula until everything is well combined. 
  7. Press mixture into lined pan, you may want to use your hands for this step. 
  8. Transfer to refrigerator until firm to the touch, about 30 minutes to 1 hour. For a faster process, pop it into your freezer until just firm. 
  9. Chocolate Fudge Icing 
  10. In a medium sized mixing bowl, sift icing sugar and cocoa powder. 
  11. Pour in melted butter and hot water. Use a whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar and cocoa remain. 
  12. Remove base from fridge and pour over icing. Spread it out evenly using a spatula or move the pan around so it spreads out itself. 
  13. Return to refrigerator for 1 hour or until icing is set/firm. For a faster process, pop it back into your freezer until icing is set. 
  14. Remove from pan and slice into squares. 
  15. Enjoy!
  16. Store in an airtight container, refrigerated, for 5 days - 1 week. 
  • Prep Time: 20min
  • 1 hour chill time: