I'm sure you could skip the dates and use dark chocolate instead of the unsweetened chocolate, but I haven't tried it.
Ingredients
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
Instructions
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.
Meanwhile, combine the pitted dates, maple syrup, vanilla, and salt in a food processor. Process until well combined.
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.
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.
Notes
Nice topped with flaky sea salt
*The best consistency will be realized with JOI Cashew Milk Concentrate or Living Tree Community Foods raw cashew butter
**To double use an 8 x 8 or 9 x 9 pan.
Recipe by Pamela Salzman at https://pamelasalzman.com/healthy-chocolate-cashew-fudge-recipe/