This healthier fudge is soft and creamy. It is made with just 3 ingredients and doesn’t contain any dairy, butter or oil. The fudge is great for a quick snack or dessert.
This fudge is made with healthier ingredients than traditional fudge but still tastes like classic fudge.
Ingredients
- Dates
- Dark chocolate
- Peanut butter
Dates: This recipe works best with Medjool dates which are a larger type date variety that has more soft flesh. The dates provide most of the sweetness for this fudge.
Dark chocolate: You can use between 70% to 80% cocoa dark chocolate for this fudge. Using dark chocolate helps give the fudge a smooth texture.
Peanut butter: Make sure to use natural peanut butter with no added oils. You can also substitute with cashew butter with no added oils. You don’t really taste the peanut butter in this recipe but it gives the fudge its creamy fudgy texture.
How to Make Healthier Fudge
- The dates are first soaked in hot water until they are very soft. They are then patted dry and put into a food processor and blended until you have a mostly smooth date paste.
- The dates are then blended with the peanut butter until evenly combined.
- Finally, add the melted chocolate and mix it into the food processor as well.
- Transfer the mixture to your prepared loaf pan and place into the fridge until set.
Texture
This fudge has a creamy, smooth, soft texture like traditional fudge. It is sweet but not as sweet as traditional fudge.
Expert Tips
- If you want to lower the amount of sugar in the fudge, you can use 80% cacao dark chocolate. If you prefer a sweeter fudge, you can use 70% cacao dark chocolate.
- This fudge can be made with dark chocolate chips or chopped dark chocolate bars.
- Make sure to use Medjool dates. Medjool dates have more flesh so that you can create a smoother date paste.
More Healthier Fudge Recipes
- 2 Ingredient Healthier Yogurt Fudge
- 2 Ingredient Healthier Cottage Cheese Fudge
- 2 Ingredient Healthier Peanut Butter Fudge
3 Ingredient Healthier Fudge
Ingredients
- 1 cup (148 g) pitted Medjool dates
- 1 cup (133 g) 70%-80% cacao dark chocolate chips see note before starting
- 1/3 cup (85 g) unsweetened natural peanut butter (no oil added)
Instructions
- Line an 8 x 4-inch loaf pan with parchment paper and set aside.
- Add dates to a heat-safe bowl. Pour hot water over top until they’re all submerged. Cover and let sit for 10 minutes or until dates are softened. Drain well into a fine mesh strainer and pat dry the dates with a paper towel.
- Add the dates to the bowl of a food processor and pulse until it forms a mostly smooth paste, scraping down the sides of the bowl as needed. Usually the dates will first become finely chopped, then they gather into a large ball and then the ball begins to break down into a paste.
- Add chocolate chips to a microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method. Set aside to cool slightly.
- Add the peanut butter into the date mixture and process until evenly combined, scraping down the sides of the bowl as needed. Add the melted chocolate and blend, scraping the sides as needed, until thick and evenly combined. The mixture will be like a thick paste.
- Spread the mixture evenly into the prepared loaf pan, smoothing the top with an offset spatula. Refrigerate for at least 1-2 hours or until firm.
- Once set, lift the fudge from the pan and cut into small approximate 1 inch squares. You can also garnish with salt if desired. Store any uneaten fudge in an airtight container in the fridge or freezer.
Notes
- Make sure to combine the ingredients in the order listed in the instructions. If you add the peanut butter with the dates before you have a date paste, the dates won't be able to break down into a smooth paste. If you try adding the peanut butter and chocolate at the same time, it will cause the mixture to seize and thicken too fast.
- Chocolate note: Make sure you use dark chocolate that contains lecithin. Lecithin helps keep chocolate smooth. If you use chocolate without lecithin, the mixture will seize and be crumbly and hard. You can use dark chocolate chips or dark chocolate bars roughly chopped to the size of chocolate chips.
- Make sure to use peanut butter with no added oils. Natural peanut butter can be substituted with natural cashew butter with no added oils.
- I used Kirkland organic peanut butter* and Joolies Pitted Medjool Dates* to make this recipe.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- The estimated nutrition is calculated using 72% cocoa dark chocolate.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
