Healthy Chocolate Fudge
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 (8 1/2 x 4 1/2 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.