3 Ingredient Healthier Fudge
This 3-ingredient fudge is rich, chocolatey, and unbelievably easy—just dates, dark chocolate, and peanut butter blend into a smooth, melt-in-your-mouth treat.
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.
Serving: 1piece, Calories: 76kcal, Carbohydrates: 9g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Sodium: 8mg, Fiber: 2g, Sugar: 6g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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