Dark Chocolate And Date Fudge Recipe
This decadent, yet healthy dessert only has 4 grams of sugar and is the perfect treat for any occasion.
Equipment
- 1 Baking pan
- 1 Food processor
Ingredients
- Non-stick cooking spray
- 1 cup pitted Medjool dates
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 3/4 cup 70 percent dark chocolate, melted
- 1/3 cup hazelnuts, toasted, skinned, and very roughly chopped
- 1/4 tsp flaky salt
Instructions
- Lightly spray a 20x20cm baking pan. Line with parchment paper, leaving an overhang on two sides; spray paper.
- Soak dates in boiling water for 10 min; reserve ½ cup liquid, drain, and transfer to a food processor along with vanilla extract and kosher salt.
- Add ¼ cup reserved liquid and puree, scraping down the sides and adding additional reserved liquid as necessary to blend, until smooth. Add chocolate and puree until smooth.
- Transfer mixture to the prepared pan, top with hazelnuts and ¼ tsp flaky salt. Refrigerate until set, at least 2 hours. Cut into 2.5cm squares. Store in the refrigerator for up to 2 weeks.