There are some recipes that live in all of our memories - the handwritten ones tucked into recipe tins, the slices that appeared at school fetes, playgroups and afternoon teas. For me, the Women’s Weekly Chocolate Fudge Slice is one of those.
I’ve always loved it for what it represents: simple, comforting, unfussy baking. But over time - and especially after building a food business alongside a nutritionist - I’ve become more mindful of how even our “treats” can support us a little better nutritionally, without losing the joy.
So this is my Whole Bowl-style recreation of that famous slice. It keeps the fudgy texture and nostalgic flavour we all love, but uses more wholefoods, less refined sugar and ingredients that offer a bit more nourishment - the kind of baking that feels just as appropriate for a lunchbox or afternoon snack as it does with a cup of tea.
This version isn’t about restriction - it’s about better building blocks:
Wholemeal spelt flour and oats provide fibre and slow-release energy
Dates and maple syrup replace most refined sugar while adding minerals and natural sweetness
Eggs and healthy fats improve satiety and structure
Dark chocolate and coconut oil give a rich finish without icing sugar
The result is still a proper slice - dense, chocolatey and satisfying - just made with ingredients that work a little harder for you.
Wholefood Chocolate Fudge Slice
A modern, nutrient-dense take on a classic
Ingredients
Base
½ cup wholemeal spelt flour (or wholemeal plain flour)
¼ cup oat flour (rolled oats blitzed until fine)
½ cup unsweetened desiccated coconut
2 tbsp raw cacao or cocoa powder
½ tsp baking powder
¼ tsp fine sea salt
5 Medjool dates, soaked and blended to a smooth paste
3 tbsp pure maple syrup
80 g unsalted butter, melted
3 tbsp extra virgin coconut oil, melted
1 large egg
1 tsp vanilla extract
Method
Preheat oven to 170°C fan (180°C conventional). Line a 28 × 18 cm slice tin.
In a large bowl, combine all dry ingredients.
In a separate bowl, whisk together the date paste, maple syrup, melted butter, coconut oil, egg and vanilla.
Add wet ingredients to dry and mix until just combined.
The mixture should be thick, cohesive and slightly sticky.Press firmly into the prepared tin.
Bake for 18–22 minutes, until just set (the centre should still feel soft).
Allow to cool completely before topping.
Dark Chocolate Topping
85–100 g dark chocolate (70–85%)
1–1½ tbsp coconut oil
¼ cup unsweetened desiccated coconut
Melt chocolate and oil gently together, stir until smooth, then spread over the cooled slice. After it has almost set, sprinkle with the coconut.
Allow to set before slicing.