We’re having a date night…making fudge with just two ingredients; chocolate and dates. It’s a soak, melt and blend situation.

2-Ingredient Chocolate Fudge on parchment paper

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…

Try these Chocolate Sunflower Butter Cups!

2-Ingredient Chocolate Fudge a close up while on parchment paper
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2-Ingredient Chocolate Fudge

We’re having a date night…making fudge with just two ingredients; chocolate and dates. It’s a soak, melt and blend situation.
Servings: 18 pieces
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour 40 minutes


  • 2 cups semi-sweet chocolate chips
  • 1 cup Medjool pitted dates, 6 ounces or ~12 dates


  • Line an 8×4-inch 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 ¾ cup of the reserved soaking water.
  • Puree in blender until consistency is a smooth paste (remove any hard pieces, as sometimes a few small pit remnants remain).
  • While dates are soaking, melt chocolate chips in microwave, stopping and stirring every 20 seconds until they are velvety smooth (~2 minutes total).
  • Add 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.


If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
Nutrition information provided for 1 piece.
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian

Nutrition Information per serving

Calories: 120Carbohydrates: 19gProtein: 1gTotal Fat: 6g— Unsaturated Fat: 2.5g— Saturated Fat: 3.5gCholesterol: 0mgSodium: 0mgFiber: 2gTotal Sugar: 16g— Natural Sugar: 10g— Added Sugar: 6g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!