Wow! You aren’t going to believe that this isn’t bad for you, it tastes that good! I am not usually that excited about fudge because it is way too sweet and it makes my teeth hurt. Not to mention that I just plain don’t eat it anymore because it is loaded with sugar and dairy. Well, no need to worry. This recipe is plant based, refined sugar free and no dairy to be found.
It is super rich, super tasty and super easy to make!
Ingredients
8 medjool dates
1/3 cup almond butter
1/3 cup cocoa powder
1/2 tsp peppermint extract
1/2 tsp vanilla extract
Instructions
- Add all ingredients to food processor and mix until it sticks together.
- Press onto baking paper in a rectangular shape.
- Cut into squares
- Enjoy.
Did You Make This Recipe?
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13 comments
Oh yum! I definitely need to make this! I LOVE mint chocolate anything 🙂
If i do not have food processor how will I go about it
You might be able to do it in a blender by pulsing it.
I made this a couple days ago for my daughter who loves everything mint. She totally loves it!!!! 🙂
That’s so great!
Hello! I was wondering if you could give me the name of the black cocoa powder you mentioned in this episode. Thanks for your time!
Hello Rebekah,
It is from Fontier Food co-op. https://www.frontiercoop.com/frontier-co-op-black-cocoa-powder-processed-with-alkali-organic-fair-trade-1-lb/
I was ordering from IHerb.com affordably but they don’t carry it anymore
Awesome thank you so much! I love your show by the way! My seven year old daughter and I made your chocolate cheesecake the other day and it was out of this world delicious!!
I am so glad you liked it🤗 It is one of my favorites for sure!
The recipe calls for 1 cup of raw cashews, but I didn’t see you add them in the video. Are they optional?
Love this fudge! So easy and quick to do. Thanks for the recipe.
I’ve made this recipe twice now, both as double batches. It is so delicious and is gone by the second day. I was wondering though how long this would last in the fridge? I want to prep for Thanksgiving!
It will last a couple weeks in the fridge.