Looking for a holiday treat that no one else will be bringing to the annual pot-luck? Fudge is a classic choice, but this spin will have everyone grinning over how “healthy” it is. There is no added sugar and it uses unsweetened chocolate, an antioxidant powerhouse. No one will know that it uses dates, unless you tell them. I’ll leave that decision up to you!
It definitely is a seasonal recipe, since you can only find Medjool dates this time of year. But you can get them just about anywhere, even Costco! Or if you are a Trader Joe’s fanatic like me, you can find all the ingredients (even the ghee) there.
Medjool Date Fudge
Adapted from Gluten Free on a Shoestring
- 6 ounces chopped unsweetened chocolate
- 6 tablespoons ghee or coconut oil
- 1 pound pitted Medjool dates
- 1/2 cup cream, heated
- 2 teaspoons pure vanilla extract
- 1/2 cup cocoa powder
- Line 8-inch or 9-inch square pan with parchment and spray with coconut oil or other cooking spray.
- Put pitted dates in a food processor with a blade attachment. Heat cream and pour over dates. Melt ghee and chopped chocolate together in a microwave, mixing often until melted. Pour over dates. Add vanilla.
- Process until the mixture is smooth, which might take a couple of minutes. Scrape down the sides if necessary. Add cocoa powder and process again until smooth and shiny.
- Drop big spoonfuls into prepared pan, and then spread evenly with a spatula. Chill in the refrigerator until firm, about an hour.
- Pull fudge out of the pan using the parchment handles, and slice. Store in an airtight container in the fridge or freezer.
I’ve made this recipe with ghee and coconut oil, and both are great. I bet it would be easy to adapt the recipe for butter, but I haven’t tried it. The coconut version would be great with nuts, if you’re into that. I’d like to try the recipe again, using rum extract instead of vanilla. Add a little nutmeg and it would be a perfect accompaniment to eggnog!