Recipe2-Ingredient Chocolate Fudge

Nutrition Facts
Amount per Serving
  • Calories: 120
  • Protein: 1 g
  • Total Fat: 6 g
    • Unsaturated Fat: 2.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 2 g
  • Total Sugar: 16 g
    • Natural Sugar: 10 g
    • Added Sugar: 6 g
  • Sodium: 0 mg

We’re having a date night… making fudge with just two ingredients; chocolate and dates. It’s a soak, melt and blend situation. I prefer using semi-sweet chocolate chips for a sweeter fudgy experience, but if you’re a dark chocolate fan you can use chips with a higher percentage of cacao (I recommend 60 to 70%). Another tip: I like to buy “pitted” dates for convenience, as it saves the step of manually removing the pits by hand. Choose to be a purist and leave the treat plain, or add extra flair by incorporating all sorts of goodies to the batter; from roasted, chopped nuts (walnuts, peanuts, pecans), swirled nut butter, shredded coconut…

  • Prep time
  • Total Time
This recipe makes 18 pieces
Ingredients:
  • • 2 cups semi-sweet chocolate chips
  • • 1 heaping cup Medjool pitted dates (6 ounces or ~12 dates)
Preparation:

Line an 8×4 loaf pan with parchment paper, leaving an overhang on each side for easy removal, and set aside.

Soften the pitted dates by soaking them in 2 cups boiling water for 15 minutes (making sure the dates are fully submerged).  Remove dates from water and add to a blender, along with 3/4 cup of the reserved soaking water. Puree in the blender until the consistency is a smooth paste (remove any hard pieces, as sometimes a few small pit remnants remain).

While dates are soaking, melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (~2 minutes total).

Add the pureed dates to the melted chocolate and combine.  Pour evenly into the prepared loaf pan and smooth the top using the back of a spoon or rubber spatula. Sprinkle optional sea salt over the top, if preferred. Freeze for 1 to 2 hours. Remove and slice into 18 pieces (three rows lengthwise and six horizontally). Store in fridge for up to a week or freeze for up to a month.

*You can add preferred extras into the batter or on top, such as chocolate chips, roasted-chopped nuts, shredded coconut, a swirl of nut butter, etc.

 

Try these Chocolate Sunflower Butter Cups!