Easy Chocolate Fudge Slice (No-Bake)
A no-bake, Easy Chocolate Fudge Slice recipe with a biscuit cocoa base and a velvety smooth 4-ingredient chocolate icing. It’s soft, rich, and delicious.
Servings 20 squares
Calories 169kcal
Ingredients
Biscuit Base
- 60 g unsalted butter melted
- 200 g plain arrowroot biscuits or plain digestive biscuits
- 2 cups desiccated coconut
- 3 Tbsp unsweetened natural cocoa powder
- 1/3 cup sweetened condensed milk
- 1/4 cup milk
Chocolate Fudge Icing
- 3/4 cup icing/confectioners sugar
- 2 Tbsp unsweetened natural cocoa powder
- 2 Tbsp unsalted butter, melted
- 2 Tbsp boiling water
Instructions
Biscuit Base
- Line a 9” x 9“ square baking pan with parchment paper, set aside.
- First, melt the butter and set it aside to cool slightly.
- Crush biscuits in a high-speed food processor until they turn to crumbs.
- Pour crushed biscuits into a large mixing bowl.
- Add desiccated coconut and cocoa powder. Mix until well combined.
- Pour in melted butter, condensed milk, and milk. Mix with a wooden spoon or spatula until everything is well combined.
- Press mixture into lined pan, you may want to use your hands for this step to press it in and smooth out the top.
- Transfer to the refrigerator for 30 minutes - 45 minutes or until it’s firm to the touch. TIP: to fasten up this process, chill it in the freezer until it’s firm.
Chocolate Fudge Icing
- In a medium sized mixing bowl, sift icing sugar and cocoa powder together.
- Pour in melted butter and boiling 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.
- Remove the base from the refrigerator and pour over the icing. Spread it out evenly using a spatula or move the pan around so it spreads out itself.
- Return to the refrigerator for 1 hour or until icing is just set. It won’t completely harden as it’s fudgy in texture.
- Remove from pan and slice into squares.
- Serve and enjoy!
Video
Notes
To make this slice dairy free just substitute the unsalted butter with dairy free unsalted cooking butter, the condensed milk with condensed coconut milk, and the milk with dairy free milk such as almond, soy, or coconut milk.
To make it gluten free simply use plain gluten free biscuits such as gluten free arrowroot biscuits that work great.
Spread over your icing immediately after you have made it otherwise it will begin to firm up which makes it harder to spread.
The fudge icing won’t set completely, it will remain slightly firm to the touch with a fudge consistency.
Store in an airtight container, refrigerated, for 1 week.
Nutrition
Calories: 169kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 69mg | Potassium: 103mg | Fiber: 2g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg