Raw Chocolate Almond Butter Fudge Bars


Once I have finished this blog post I am off home to make these immediately!

This recipe is a little treat! It sounds like an awesome guilt-free dessert to help ease us into the colder months… but also fits in nicely with our newsletter topic of migraines! This recipe contains almonds which are high in magnesium, and cacao which is high in riboflavin – both of these nutrients show some early promise in easing the severity and frequency of migraine attacks.

Thanks to The Awesome Green for this lovely recipe…


1 cup pitted dates, soaked in water for 1 hour and drained

4 tbsp raw cacao powder

2 ripe bananas

1 &1/2 cup raw almonds, unsalted

½ cup raw cashews

½ cup raw hazelnuts

1 tbsp coconut oil

2 tbsp raw agave nectar or other sweetener (maple syrup/runny honey would also be fine!)



Place the pitted dates, 2 tbsp raw cacao powder, cashews and hazelnuts in the food processor and mix until well blended.

Spread the mixture in a small baking pan and press it down with your fingers or a spoon.

Place the almonds in the food processor and mix to obtain a creamy butter (it should take about 10-12 minutes, pausing every minute to not overrun the machine; the texture will go all the way from coarsely chopped, to crumbly, finely ground and butter) alternatively go and buy some nice almond butter…

Add the bananas, agave nectar, coconut oil and 2 tbsp raw cacao powder to obtain a smooth cream.

Pour the banana cream on top of the date base and spread evenly.

Cover with a plastic foil and place in the freezer for 30 minutes.

Remove from the refrigerator, cut in squares, sprinkle with raw cacao powder and serve.


Have you tried this recipe?  Let us know on facebook HERE

Do you suffer with migraines?  Maybe we can help.  Give us a ringto talk to a chiropractor about your condition on 01330 824040.

Felicity Rogers

Felicity graduated from the Welsh Institute of Chiropractic in 2007 upon completion of a BSC degree in Chiropractic and has been working as a Chiropractor in the UK for over 7 years.

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