Dark Chocolate Almond Date Fudge (Printable Version)

Rich dark chocolate layers with naturally sweet dates and crunchy almonds for a decadent yet wholesome sweet treat.

# What You'll Need:

→ Base

01 - 1 cup Medjool dates, pitted
02 - 1 cup raw almonds
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 tablespoon coconut oil, melted
05 - 1/4 teaspoon sea salt

→ Chocolate Layer

06 - 5 ounces dark chocolate (70% or higher), chopped
07 - 2 tablespoons almond butter
08 - 1 tablespoon coconut oil

→ Topping

09 - 1/4 cup chopped toasted almonds
10 - Flaky sea salt (optional)

# How To Make:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang on opposite sides for easy removal.
02 - Combine pitted dates and raw almonds in a food processor. Blend until finely chopped and mixture begins to clump together. Add cocoa powder, melted coconut oil, and sea salt. Continue processing until mixture holds together when pressed.
03 - Transfer the date-almond mixture to the prepared pan. Press firmly and evenly across the bottom to create a compact base layer.
04 - Place chopped dark chocolate, almond butter, and coconut oil in a heatproof bowl. Set over a pan of simmering water, stirring frequently until completely smooth and melted. Alternatively, microwave in 20-second intervals, stirring between each burst.
05 - Pour the melted chocolate mixture over the prepared base. Use a spatula to spread evenly, covering the entire surface.
06 - Sprinkle chopped toasted almonds evenly over the chocolate layer. Finish with flaky sea salt if desired.
07 - Refrigerate for at least 1 hour until chocolate is completely set and firm to the touch.
08 - Lift the fudge from the pan using the parchment paper overhang. Cut into 16 equal squares. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • The texture is impossibly creamy without a drop of dairy or refined sugar
  • They come together in under 20 minutes of active time
  • Keep a batch in the fridge for when chocolate cravings strike at 10pm
02 -
  • The base mixture needs to be pressed really firmly or the squares will crumble when you cut them
  • Room temperature ingredients blend more smoothly than cold ones
  • A warm knife dipped in hot water makes the cleanest cuts
03 -
  • Toast your almonds beforehand for an even deeper, nuttier flavor throughout
  • If the mixture feels too dry, add another teaspoon of coconut oil
  • Use a kitchen scale if you have one for consistent results every time

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