Date Sweetened Chocolate Fudge | PALEO, Vegan

Servings:

Calories: 188kcal

Line an 8 or 9" square baking dish with parchment paper and set aside.
Add the pitted dates and raw cashews to a medium bowl and cover with hot water. Let them sit for at least 10 minutes, or up to 2 hours to get soft.
Rinse, drain, and transfer to the food processor.
Add the melted coconut oil and cacao powder, and pulse until super smooth (scraping down the sides of the food processor as needed).
Pour the fudge into the lined baking dish, smoothing over the top. Top with chopped nuts & coarse salt if using.
Transfer to the freezer until set, about 1 hour. Slice into squares.
To serve: remove from the freezer for a few minutes before serving, or until just soft. Store leftover fudge in the freezer.

Cacao and cocoa powder work interchangeably in this recipe, just be sure that whichever you use is unsweetened.
Once frozen, I keep the sliced fudge in an airtight container or freezer safe bag for up to 2-3 months.
Want a soft fudge? No worries! This is great stored in the fridge, too. It just won't last quite as long as the freezer- but the texture is perfect!