I recently claimed that my peanut butter chocolate raisin cookies were the easiest and yummiest you’d ever make. This date ‘fudge’ recipe definitely trumps the cookies for the top spot. Why? Because they’re healthy. I don’t feel a colossal sense of guilt from eating one after another after another after another…
Ok, they’re probably not as healthy if you eat them all at once. But all that’s in here are nuts, dates and cocoa powder. If you use quality ingredients and make some attempt at portion control (unlike me), you’ll be fine.
These are a deliciously addictive treat, if you haven’t deduced that already. I couldn’t believe how fudgy and decadent these tasted by using such simple ingredients. I’ve tried this recipe using add-ins like vanilla, mint, cinnamon and coconut, and I like the basic recipe the best. Why do more when what you have at the start is so amazing?
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From Diet, Dessert and Dogs
½ cup raw cashews (or any other nut you love)
1 ¼ cups unsweetened dried dates, chopped
2 tbsp cocoa powder
Optional add ins: vanilla, 6 leaves mint, chopped; ¼ – ½ tsp chili flakes; 1 tbsp chopped candied ginger; 1 tbsp raw cocoa nibs; 2 tsp freshly grated orange rind; ½ tsp cinnamon, or play with other spices of your choice
In a food processor, process the nuts, dates and cocoa until you have what looks like a fine meal. Sprinkle with optional add-ins, if using, and continue to process until the mixture comes together as a ball that rolls around the edge of the processor bowl (this may take a while – up to 5 minutes or so; occasionally stop and scrape sides of processor to push the mixture toward the blades).
The “dough” is ready when, if you pinch some and press it between your fingers, it sticks together readily and looks a bit shiny. Sometimes if the dates are dry, this doesn’t happen easily. In that case, sprinkle in up to 2 tsp water along with the vanilla and proceed as above). The mixture should not be as soft as a cookie dough, but more like clay.
Place a clean piece of plastic wrap on the counter and turn the mixture onto it. Using your hands, form the mixture into a log about 8 inches long. Try to compress the mixture as much as possible so you have a very dense log. Wrap with the plastic and roll the log one or two times, compressing it with your hands, to squeeze out any air spaces. Or, you could roll tablespoon-sized chunks into round, truffle-like balls.
If you have a pressing need for chocolate, you can slice and eat the nibbles immediately. However, these are much better after the mixture has been refrigerated at least two hours or overnight, as it firms up considerably and will attain the texture of a dense fudge when cold.