Healthy Paleo Fudge
Easy to make and only requires a few ingredients, this no bake Healthy Paleo Fudge is so satisfying and tasty you won't eat too much. Enjoy!
- 6 ounces unsweetened chocolate, chopped
- 6 tablespoons (3-ounces) virgin coconut oil
- 1 pound medjool or deglet noor dates, pitted*
- 1/2 cup (4 fluid ounces) cream or full fat coconut milk
- 2 teaspoons pure vanilla extract
- 1/2 cup Dutch-processed cocoa powder, (40 g)
Preparation time 15mins
Cooking time 15mins
Adapted from glutenfreeonashoestring.com
Place the chopped chocolate and coconut oil in a medium-sized bowl, and place the bowl over a small saucepan with about 1 cup of water that is simmering over medium-high heat. Allow the chocolate and coconut oil to sit above the simmering water, stirring occasionally, until the chocolate and oil are melted and smooth. Remove the bowl from the heat and set it aside to cool briefly.
In a large bowl, place the dates and cover with hot tap water. Allow to sit for 10 minutes, then drain the water and squeeze the dates to rid them of excess water. Place the dates in the bowl of a food processor fitted with the steel blade. Add the cream and the slightly cooled melted chocolate and coconut oil, and process until the dates are smooth (about 4 minutes). You may have to stop the food processor occasionally to scrape the mixture off the lid of the food processor and back into the bowl. Add the vanilla, and the cocoa powder, and pulse until the cocoa powder is absorbed and the mixture is thick and shiny (1 to 2 minutes).
Scrape the fudge into a medium-sized bowl, and place it in the refrigerator to chill for about 5 minutes to make it easier to shape. Place the chilled fudge between two sheets of unbleached parchment paper and roll out into an 8-inch by 8-inch square, press the edges to square them. Place the fudge, still between the sheets of parchment paper, into the refrigerator to chill until firm (about 30 minutes).
Slice the chilled fudge into 16 squares. Store any leftover fudge in an airtight container in the refrigerator or freezer.
*Medjool dates are sweeter and a bit more moist, but can be harder to find (I usually find them at my local Trader Joe’s). Deglet noor dates are a bit drier and less sweet, but they are plenty sweet for this recipe.
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