I have an insatiable appetite for chocolate.
Forget candy, I'm all about the chocolate... and in my world, the darker, the better.
With Valentines Day fast approaching, I thought I'd share one of our favourite chocolate treats. This chocolate fudge has a little secret. You see, it contains absolutely no refined sugars - and it's stupidly easy to make.
Oh, and it's so delicious that you'll wish it was your Valentine.
For the last few months, we've constantly had a batch in our fridge and I can't remember the last day I went without having at least a few pieces.
Forget fancy candy thermometers and pile after pile of messy confectioner's sugar. This fudge recipe has just THREE ingredients but it tastes like a little piece of heaven.
You probably won't want to share it with anyone, however, I promise if you do it might even make someone fall in love with you...
... You know... because they need you around to make another batch 😉
So let me share the recipe with you >>
Easy Three Ingredient Chocolate Fudge Recipe
makes about 48 small pieces
gluten free, paleo, refined sugar free, vegan, dairy free, clean eating recipe
1 1/2 cups (220g) pitted dates (dried or fresh)
3/4 cup boiling water
1/2 cup + 2 tbsp (120g) coconut oil
1 cup (90g) unsweetened cocoa powder
- Line an 8x8" square baking tin with baking paper and set aside.
- Place your dates in a bowl and pour your boiling water over them. Cover with cling wrap and leave to soften for a few minutes.
- Whilst your dates are softening, get out your food processor.
- Add your softened dates (including the water they were soaked in) to your food processor with your coconut oil and process until smooth, stopping to scrape down the sides a few times to ensure everything in incorporated.
- Once your date mix is smooth, add your cocoa powder and process until all of your ingredients are combined.
- Pour your fudge mixture into your prepared tin and smooth out the top.
- Cover with cling wrap and chill your fudge in the fridge until solid (I usually make it the night and chill it overnight before so I don't get impatient). You can also pop it in the freezer if you want it to set faster.
- Once set, slice your fudge into pieces with a sharp knife and enjoy!
- This fudge will need to be kept in the fridge as the coconut will start to melt after sitting at room temperature. It will keep in the fridge in an airtight container for 1-2 weeks (or longer... we wouldn't know because that's the longest we've been able to resist eating it all)
If you don't like really dark chocolate, use 1/2 cup of cocoa powder and only 1/2 cup boiling water.
But tell me, what do you have an unsatiable appetite for?
I can't be trusted around any kind of chocolate or peanut butter... unless it's not gluten free... then I'll just mope and be sad because I can't eat it, ha!