Gluten-free, Low-FODMAP, Nut-free, Paleo, Vegan
Fudge has always been a favorite treat of mine. Whenever I pass one of those boutique chocolate shops making fudge in the window I can’t help but stop. Smell. And go in and buy some! In recent years, my diet has prompted me to create my own.
What’s unique about this recipe is that all sugar comes in the form of dates! Using rich, dark unsweetened chocolate cuts out the refined sugars and milk products. Go on, have several…or many fudge squares 😉
Prep Time: 15 mins | Cook Time: 10 mins | Chill Time: 4+ hours
Equipment: kettle, saucepot, food processor or blender, fine-sieve strainer, spatula, square 9×9 baking pan
- Boil enough water in a kettle to cover the dates in a pot on the stove. Pour the water over the dates and let them soak for 15 mins with the pot lid on. (If you don’t have a kettle, bring the water to a boil on the stove then turn off the heat and add the dates). Once soaked, scoop out the dates and place them in a food processor along with the date water (the water they were soaking in). Discard the remaining liquid. Blend until the date paste is creamy and smooth.
- 2 cups boiling water, in a kettle or on the stove
- 1/4 cup + 1 tbsp date water
- 1 cup Medjool dates, pitted
- Strain the coconut milk over the saucepot through a fine-sieve strainer to remove the coconut oil and fats. Add the cacao butter, vanilla, and date paste to the pot. On low heat, stir continually until melted together and well-incorporated.
- 1 cup coconut milk, strained
- 1 1/2 tbsp cacao butter
- 2 tsp vanilla extract
- Now add the chocolate, cocoa powder, and salt. Mix continuously on low heat until all the chocolate has melted. Use the back of a wooden spoon to press out the lumps. Remove from heat as soon as it has melted. DO NOT overcook or the fudge will be lumpy and gritty.
- 12 oz unsweetened baking chocolate
- 1/4 cup cocoa powder
- 1/2 tsp salt
- Pour into a square 9×9 baking pan, smooth out the top with the back of the spatula, and place it in the refrigerator for 4+ hours until set. Cut the fudge into 1×1 inch squares and sprinkle with sea salt on top before serving.