This is a simple and delicious recipe on how to make salted caramel dark chocolate fudge! There are only 4 ingredients! You can make it under 15 minutes, pop it in the fridge for an hour, slice, and enjoy! What are medjool dates?
Dairy-Free • Gluten-Free • Vegan • Vegetarian
Let me guide you through these easy steps in making this delicious salted caramel dark chocolate fudge…
First, start off by melting the dark chocolate in a double-boiler on the stove top (low heat). If you don’t have a double boiler, you can create your own by placing a colander/sieve over a pan of simmering water. Then, place a heatproof bowl in the colander, making sure the water doesn’t touch the bowl— the direct heat will burn the chocolate! Then, break apart the chocolate or add the chocolate chips to the bowl. Continue to stir until the chocolate is melted. I recommend using a silicone spatula to help scrape down the sides as you stir.
My favourite spatula is this little red KitchenCraft Silicone Spatula, — I use it every day!! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
To keep this recipe vegan and dairy-free, double-check the ingredient label on the chocolate you are using. I prefer to use 75-85% dark chocolate.
Next, add in the nut butter or tahini
Now, it’s time to turn the heat off and add in the nut butter or tahini— your choice! The chocolate will be warm enough to melt the creamy nut butter (or tahini). It will start to thicken and at this point you’ll want to start eating it straight from the bowl— but it’s worth the wait!
Next, pour the chocolate mixture into a small baking tin lined in parchment paper. The parchment paper makes is easier to lift out and slice later on. Keep in mind the larger the tin, the thinner the fudge slices will be. Then, set the chocolate mixture aside.
Time to make the deliciously sweet date-caramel!
This caramel is made from dates and water— that’s it! For this recipe, it’s best to use medjool dates because they are soft and gooey— just like caramel. Noor dates are another common date variety, but it is much harder to get the caramel affect with noor dates.
What are medjool dates?
Medjool dates are a dried stone fruit full of fibre and antioxidants! They are known for their natural sweetness and are commonly used in raw dessert recipes or in replace of raisins or other dried fruit. As you’ll see in this recipe, they don’t need to be heated or cooked to get that gooey caramel texture! They are found in most grocery stores near the fresh fruit or in the baking isle next to the nuts and raisins. They are a great staple to have on-hand because they last for months in the cupboard and even longer in the fridge (6 + months)!
Let’s blend the dates!
If your medjool dates aren’t as fresh (or they have hardened a bit) you can soak them in water for 10 minutes, then drain before adding them to the blender. Next, add the dates to a blender or small food processor with 2-3 tbsp warm water.
It’s best to use a small food processor because the portion size is smaller. It would be difficult (or impossible) to blend such a small quantity in a large food processor. I use this hand blender because it has a small food processor attachment and the clean-up is extremely easy. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Blend until it creates a smooth caramel texture— delish! Then, pour it straight into the chocolate mixture and swirl it around using a knife until it’s evenly distributed throughout the chocolate. Then, sprinkle sea salt flakes on top and place it in the fridge for at least 1 hour.
Slice and enjoy the fudge!
Lastly, take the baking tin out of the fridge and remove the parchment paper. Then, slice or break apart the fudge and enjoy! Keep any leftovers in the fridge. After a few days in the fridge, the texture may begin to change.
I hope you enjoyed this recipe, let me know and comment below!
Salted Caramel Dark Chocolate Fudge made with Dates
- 100 g dark chocolate (dairy-free) or 2/3 cup (4 oz)
- 100 g nut butter (peanut butter, almond butter, or cashew butter) or tahini (nut-free) or 1/3 cup
- 6 medjool dates, pitted (+ 2-3 tbsp warm water)
- sprinkle of sea salt flakes
- Melt the chocolate using a double-boiler on the stovetop (direct heat will burn the chocolate) or use a microwave in 15 second increments, stirring in-between.
- Once the chocolate is melted, turn the heat off and add in the nut-butter of choice. Stir until it's melted and well-combined.
- Then, pour chocolate mixture into a parchment lined bread tin (or small baking tray) and set aside.
- Next, blend the pitted medjool dates with 2-3 tbsp of warm water using a blender or small food processor until smooth. Pour directly into the chocolate mixture and swirl it around using a knife.
- Sprinkle with sea salt and place in the fridge for at least 1 hour. Remove the parchment paper from the tin and slice or break apart the fudge. Keep any leftovers in the fridge.