Vegan Salted Caramel Dark Chocolate Fudge
4-ingredient vegan dark chocolate fudge with salted caramel made from medjool dates.
Ingredients
- 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
Instructions
- 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 onto 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. Enjoy!
Notes
Double the recipe if you are using a larger pan or if you'd like them thicker. If they are thicker, they will need an extra 30 minutes - 1 hour in the fridge.
Keep them stored in an airtight container in the fridge for 3-5 days. The texture may begin to change the longer it is kept in the fridge.