Description
Experience pure, plant-based bliss with this velvety vegan chocolate fudge. By blending nutrient-dense Medjool dates with creamy tahini and high-quality dark chocolate, this confection offers a rich, caramel-like sweetness without the need for refined sugars or dairy. It is a sophisticated, melt-in-your-mouth treat that honors traditional fudge while embracing a wholesome, intentional lifestyle. Perfect for a quick grounding ritual, this fudge is as nourishing as it is indulgent, making it the ideal choice for chocolate lovers seeking a healthy yet deeply satisfying escape.
Ingredients
14 oz 70% dairy-free chocolate chips
8 Medjool dates, pitted and chopped
3 tablespoons tahini paste
3 tablespoons coconut oil
1/2 cup coconut milk, solid part only
1 tablespoon vanilla extract
Sea salt for garnish
Instructions
Prepare a small square baking dish by lining it with parchment paper.
In a double boiler or a heatproof bowl set over simmering water, melt the chocolate chips and coconut oil until smooth.
In a food processor, blend the pitted Medjool dates, tahini, and the solid portion of coconut milk until a smooth, thick paste forms.
Add the melted chocolate mixture and vanilla extract to the food processor and pulse until fully incorporated and velvety.
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Sprinkle a light dusting of sea salt over the top.
Place the dish in the refrigerator for at least 2 hours or until firm.
Slice into small squares and serve chilled.
Notes
Store in an airtight container in the refrigerator for up to two weeks. The fudge can also be frozen for up to two months. If the tahini has separated in the jar, be sure to stir it well before measuring to ensure the proper consistency.
Nutrition
- Serving Size: 1 square
- Calories: 195
- Sugar: 14g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg