Get ready to fall in love with this Salted Caramel Chocolate Fudge, a blissfully easy and utterly delicious treat made with natural ingredients like Medjool dates, coconut milk, and raw cacao powder. It’s the perfect mix of sweet and salty – ideal for satisfying those dessert cravings!
If you’re a chocolate and caramel lover like me and appreciate quick and easy recipes that take you less than 15 minutes to prepare, you’re going to LOVE these decadent fudge bites! They’re dairy-free, vegan, gluten-free, and made with only 5 ingredients, including sea salt!
They’re my go-to snack to whip up whenever I’m short on time and feel like something chocolaty. They’re so rich and delicious that it’s really hard to believe they’re healthy and nutritious. The sweetness comes from dates and they’re high in healthy fats from coconut, so you won’t be getting the blood sugar spike you’d normally get after eating conventional sweets. However, they still contain sugar–albeit natural–so they should be enjoyed in moderation.
I adore their silky smooth texture, but also love to add a crunch to make them even more exciting, so usually top them with pecans. You can leave out the pecans for a nut-free version, or top them with other nuts or seeds or cacao nibs if you prefer.
Would you like to try this recipe? Leave a comment below and let me know. Don’t forget to tag me @nutriholist #nutriholist on your photos on Instagram and Facebook so I can see and share your creations.
Salted Caramel Chocolate Fudge
Ingredients
- 1/2 cup Medjool dates pitted
- 3/4 cup full-fat canned coconut milk or other non-dairy milk of choice
- 1/2 cup coconut oil
- 4 tablespoons raw cacao powder
- Pinch of sea salt
- 1/2 cup pecans optional
Instructions
- Add all ingredients except for pecans to the food processor and process until smooth.
- Line a 5”x7” container with parchment paper and pour the mixture inside. Top with pecans and freeze for one hour.
- Remove from the freezer, cut into slices, and enjoy! Store leftovers in the fridge for up to a week or in the freezer for up to 3 months.
This is so good!!
Thanks, Melanie! Glad you enjoyed it 🙂