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 🙂
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)
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 🙂
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)
Instructions
- In a bowl of a food processor, add all ingredients except for walnuts. Pulse until well combined.
- Stir in walnuts or other add-ins and stir until well combined (use your muscles!).
- 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.
