With the holidays around the corner, we’re often inundated with sugary sweet recipes for festive treats. But a healthy and sweet dessert is easier than you think! All it requires is a food processor and a little patience.
With a low glycemic index, dates are a great substitute for other sweeteners. They not only satisfy your sugar craving, but they also keep you satiated longer than palm sugar does.
Date paste and date honey are easy to incorporate in any dessert. This recipe focuses on processing dates into a paste and adding a few key ingredients for a delicious, chocolatey after-dinner bite.
Date fudge recipe
PrintPrep10 minutes Yield12 small squares
- 1 cup pitted Medjool dates (soaked in warm water for 30 min)
- 2 tbsp melted coconut oil
- 1/2 cup roasted almond butter
- 1/2 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- First, you’ll want to make sure your dates are pitted and soaked in warm water for about 30 minutes, so they are easier to process. You’ll need to melt the coconut oil as well.
- Next, grease a brownie pan with coconut oil or line it with parchment paper.
- Combine everything in a food processor. Start with the dates and melted coconut oil, pulsing for about 10 seconds until you have a smooth base to work with, and then add in the other ingredients. Go ahead and taste it! You may want more cocoa powder. To make the fudge even sweeter, add a little honey or maple syrup to taste.
- Carefully press the mixture in the pan and top with whatever nuts, seeds, sprinkles or chocolate chips you desire.
- Place in freezer for 1 hour or until firm.
- Cut and serve! Make the squares as big or small as you like. I prefer smaller, two-bite squares.
- Freeze leftovers immediately! This fudge can get a little messy when left at room temperature.