Healthy Chocolate Fudge
  • 2 ounces unsweetened dark chocolate (4 squares of a Sunspire bar)
  • 1 cup raw cashew butter* or raw almond butter (the smoother, the better)
  • 4 pitted dates ( I use Medjool)
  • ΒΌ cup pure maple syrup, Grade A or Grade B
  • 2 teaspoons pure vanilla extract
  • pinch salt
  1. Place the squares of chocolate on the bottom of the bowl and then the nut butter on top in a double boiler or a glass bowl over a saucepan of simmering water. Stir to combine until melted and well blended.
  2. Meanwhile, combine the pitted dates, maple syrup, vanilla, and salt in a food processor. Process until well combined.
  3. Add date mixture to chocolate mixture, and stir to combine well using a wooden spoon or spatula. Or if your food processor is strong enough, put the chocolate mixture in the food processor and pulse to combine.
  4. Pour into a parchment-lined loaf pan (8½ x 4½ or 9 x 5)** or double and spread in an 8 x 8-inch pan, and refrigerate until firm, at least a few hours. Cut into squares and serve. Store in refrigerator.
Nice topped with flaky sea salt

*The best consistency will be realized with Living Tree Community Foods raw cashew butter

**To double use an 8 x 8 or 9 x 9 pan.
Recipe by Pamela Salzman at