This salted chocolate date fudge is chewy, rich, not too sweet and uses only 4-5 ingredients. Naturally vegan and gluten free, with a refined sugar free and nut free option.
- 250g (2 cups) fresh dates, pitted (see notes)
- 300g 70% dark chocolate, chopped
- 140g (½ cup) cashew butter
- 1 tsp vanilla extract (optional)
- 1/2 tsp sea salt flakes
- Grease and line a 20cm square tin and set aside. You can use any alternative sized pan, but if you go any larger expect your fudge to be thin.
- Add pitted dates to a small saucepan and cover with water. Bring to the boil and simmer for 10 minutes, then immediately drain. Allow to cool for 5 minutes. While the dates cool melt your chocolate, either by double boiler method or in a microwave. For double boiler method heat 2cm water in a saucepan and bring to the boil. Add chocolate to a large heatproof bowl (metal works best) and sit this on the rim of the saucepan (it should not be touching the water). Reduce heat to a simmer and melt fully, stirring occasionally.
- Add cooled dates to a food processor and blend until a paste forms- some small chunks are ok. Add vanilla and cashew butter, and blend until a thick paste forms. Transfer the date mixture into a large bowl and pour through the chocolate. Fold together until uniform, then add the salt and gently fold through until combined.
- Transfer fudge to a lined tray. Use a clean spoon to smooth out, then sprinkle with extra sea salt flakes. Set in the fridge 2+ hours, then use a sharp knife to cut into squares. Store in an air tight container in the fridge.
- If you don’t have cashew butter teh best substitutions are almond or peanut butter. For a nut free option used hulled tahini or sunflower seed butter (sun butter).
- I love to use fresh dates like Medjool- you can use dried dates too, but follow the cup measurement. Dried dates are often made using vegetable oils, so beware this if you’re trying to keep this recipe more whole food based.
Keywords: Vegan, gluten free, chocolate fudge