Inspired by the Honey Mama’s chocolate cake truffle bar: made with cocoa, honey, coconut oil, coconut, pecans, vanilla, salt. Plus, it’s free from refined sugars, gluten, dairy, and soy. I’ve recently become obsessed.
My Honey Mama’s Addiction
Honey Mama’s makes these chocolate cake truffle bars that are incredibly delicious. They’re like a truffle version of German chocolate cake made into a fudgy chocolate bar. And for some reason, they satisfy my sweet tooth with only a couple pieces.
The only problem is, they’re frequently out of stock!! I think we just went through a period of about 3 weeks with no chocolate fudge bars in sight. I even tried an alternative grocery store. You know, like a different one than I usually go to. It was a bold move, but pointless because even my backup grocery store was out of stock!
So I decided it was time to take matters into my own hands and make my own bars. It took a couple of times to get the ingredient ratios just right, but it’s surprisingly simple and possibly better than the original. You can pick your sweetness level, your chocolate richness level, and your preferred type of cocoa!
Mimicking the Honey Mama’s Recipe
My first attempt at the Honey Mama’s recipe resulted in a chocolate bar that was much, much richer (too much cocoa) and not nearly as sweet. It was good, but not as satisfying as the original. I realized that I actually quite like the sweetness of the Honey Mama’s chocolate cake fudge bar. Which I think is the reason they’re able to satisfy my sweet tooth with only a couple squares.
I mention this because I hadn’t realized how much honey and how little cocoa the Honey Mama’s bar actually has. When I introduced the bars to my father, his first reaction was that they were good but just a little too sweet for his taste. (What can I say, I come from a family of dark chocolate lovers. I’m the mutant who doesn’t consider milk chocolate a crime against humanity . . . )
But it’s quite easy to increase the amount of cocoa if you like your chocolate a bit richer. Or to reduce the honey if you want it a little less sweet.
Benefits to Making Your Own Fudge Bars
I was originally hesitant to attempt to mimic the Honey Mama’s recipe. Largely because I thought it would be messy and unnecessarily difficult. I was totally wrong. It’s such a simple recipe, and it takes very little time. The only problem is that you’re going to have a lot of chocolate fudge in your fridge if you’re not careful. This is why the quantities may seem relatively small in the recipe below. The recipe below makes about 3.5 bar’s worth (8.5 ounces) of Honey Mama’s chocolate cake bars (each about 2.5 ounces).
Also, making your own bars a much cheaper strategy – Honey Mama’s really start to add up if you’re eating them regularly!
Now, on to the recipe!
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Chocolate Cake Fudge Bar Recipe (inspired by Honey Mama’s)
A German cake style chocolate truffle bar made with cocoa, honey, coconut oil, coconut, pecans, vanilla, and salt. . . . I’ve recently become obsessed. Plus, it’s also free from refined sugars, gluten, dairy, and soy, and takes a very short amount of time to make!
- Total Time: 10 min
Ingredients
1/4 cup coconut oil
1/4 cup honey
3 tbsp cup cocoa powder
1 tsp vanilla extract
3 tbsp + 1/2 tbsp shredded coconut
3 tbsp chopped pecans
1/3 tsp sea salt (not super fine – if super fine, reduce to 1/4 tsp)
Instructions
1. Prep the coconut and pecans.
Pulse the 3 tbsp of coconut and 3 tbsp of pecans in a food processor or blender until finely chopped. No more than 30 seconds.
2. Heat the coconut oil and honey.
In a small saucepan, heat the 1/4 cup of coconut oil and 1/4 cup honey over low heat just until the coconut oil has melted. You’re not trying to get it hot – just melted and combined.
Whisk together the coconut oil and the honey. Turn off the heat.
3. Add cocoa powder and vanilla.
Whisk in the 1/4 cup of cocoa powder and 1 tsp of vanilla extract.
4. Whisk in the coconut and pecans and salt.
Whisk in the coconut and pecans. Then the 1/3 tsp of coarse sea salt (remember to reduce to 1/4 tsp if using fine salt). The mixture should thicken. Stir just until well combined – try not to over-stir or the ingredients will start to separate out.
5. Shape the chocolate fudge bar.
Pour the mess out onto a 1/4 baking sheet or large plate lined with parchment paper. Use a spatula to flatten into a rectangular shape as about 1/2 inch thick.
Sprinkle with the remaining 1/2 tbsp of shredded coconut.
6. Put into the refrigerator to chill for one hour.
No need to cover. Once chilled, cut into bars and wrap in wax paper or parchment paper to keep until ready to eat! Store in the refrigerator.
Word to the wise – tape won’t stick well to parchment paper or wax paper. So I usually just fold the paper around the chocolate bar and then drop all my bars into a Ziplock bag so they stay together and unopened.
7. Enjoy!
And remember to store them in the fridge.
- Prep Time: 10 min
- Category: Dessert
- Method: stovetop
