Description
A healthier take on Rocky Road Fudge but still with all the chunky, nutty, decadence this holiday treat is about. No sugar or oil or cooking required!
Ingredients
Scale
- 8–10 (150g) pitted medjool dates
- 1/2 cup (140g) nut or seed butter (I used peanut butter)
- 1/3 cup (30g) cacao powder
- 3–4 tbsp non-dairy milk
- 1/8 tsp salt
- 1 cup (120g) chopped nuts (I used walnuts)
- 1 cup (100g) mini marshmallows (see post for alternate ideas!)
Instructions
- Soak the medjool dates in warm water for 30 minutes beforehand.
- Drain excess water. Add the medjool dates and nut butter to a blender or food processor.
- Blend on low speed to form a thick smooth paste. You will need to stop and scrape down the sides at least a few times. Add the milk slowly as needed, trying to add as little as possible.
- Add the cacao powder and salt. Blend again until combined, stopping to scrape down the sides as needed. It will be very thick and not blend easily.
- Transfer the mixture to a bowl. Add the marshmallows and nuts, and mix (I suggest hands here!)
- Press into a shallow pan or dish lined with parchment paper. Refrigerate or freeze overnight until firm.
- Slice into squares and enjoy!
- Keep in the freezer for a firm chewy texture, or in the fridge for a softer texture.