Midnight Fudge

99% of the time, I am unable to say no to chocolate. It’s a weakness…but why not indulge when it’s a healthy treat?

I can always come up with good reasons why I should and must consume more chocolate ๐Ÿ™‚

I am really enjoying the “black cocoa” I received for my birthday. The end result truly does come out to be an incredibly deep black color that screams “DARK CHOCOLATE”.

Healthy, no-cook fudge was a must-make. A quick and easy chocolate recipe in chewy, gooey form – yes please!

Midnight Fudge (adapted from my Make-it-your-own-Chocolate Bark)

Ingredients

1 cup nut butter (I used half almond butter, half peanut butter before, all cashew butter and all almond butter – all good!)
5-6 Tbsp black cocoa powder (or you could use 1/2 cup regular cocoa or cacao powder)
2 Tbsp coconut oil (use refined for no coconut taste, use unrefined for a slight coconut taste)
5-6 medjool dates (soaked for 30 minutes in water if too dry)
2-3 Tbsp honey, agave, maple syrup or brown rice syrup OR 3 more dates (or more to taste if you like a sweeter fudge)
pinch of sea salt
1/3 cup chopped walnuts (or other add-in, optional)

Directions

1.ย In a bowl of a food processor, add all ingredients except for walnuts. Pulse until well combined.ย 
2. Stir in walnuts or other add-ins and stir until well combined (use your muscles!).
3. Press fudge mixture into a small loaf pan lined with plastic wrap or wax paper and let chill in freezer for a couples hour or refrigerator for 3-4 hours. Cut into small bars and enjoy!

Store bars in fridge or freezer.

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26 thoughts on “Midnight Fudge

  1. YAY! You posted your fudge recipe! And yay that it doesn’t use bananas. I can’t wait to make this. It looks so good!

    I think I might have asked you about Medjool dates in another comment, but there’s no need to answer. I figured it out today when making peanut butter cashew date truffles. Normal dates work. ๐Ÿ™‚

  2. This. Looks. Beautiful. Usually chocolate is a once in a while thing for me, but this pregnancy I really cannot resist. And this looks AMAZING. Now I just need to get my hands on some black cocoa. I may try this with just the regular stuff though.

    • Awww thank you! It tastes equally as yummy in my opinion! I have yet to experience pregnancy cravings but glad to hear chocolate is on your list – I love the stuff!
      Regular cocoa will work too, I’ve just been experimenting since I got a huge bag ๐Ÿ™‚

      • Good idea. I, too, can’t stop my gluttonous self when it comes to quality desserts. Have you tried Purely Elizabeth’s granola yet? It’s gluten-free and tastes like amazing oatmeal cookies (i.e. a little too much sugar, but auuggghhh, it’s sooo gooood). I had a lapse in judgement and ordered a 3-pack off amazon… in spite of trying to go more grain-free. Oops.

  3. Holy Cow! I just made these (happened to have all of the ingredients on hand!) They are chilling in fridge, I can’t wait to try them. However, I did lick the processor clean…and they were delicious! Thanks for this simple, healthy recipe for chocolate lovers!

  4. Looks amazing. I’ve never used dates though, is there a special place I can get those? And any tips for choosing the dates?

    • Dates are super sweet and have a caramel-ish taste – SO good! I use medjool dates and have found them at grocery stores (any health food stores near you?) If not, I’ve seen other varieties of dates at the grocery store but they might be smaller. Those would work too but the taste might vary slightly. Dates are best when they are still moist and plump, they are dried fruit but the best ones aren’t overly shriveled. If you find ones that are really dry, you can soak them in water before using though ๐Ÿ™‚ I hope you can find them!

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