This date sweetened chocolate fudge is the perfect answer to those chocolate cravings when you want something indulgent yet wholesome. Naturally sweetened with fruit and made using simple pantry ingredients, this freezer fudge comes together quickly and stores beautifully, making it ideal for holidays, gatherings, or everyday treats.
Why You’ll Love This Recipe
This fudge is rich, chocolatey, and satisfying without relying on refined sugar or complicated techniques. It is naturally sweetened with dates, completely dairy-free, and suitable for both paleo and vegan lifestyles. There is no baking involved, and the freezer does all the work. You can make it ahead of time, slice it into portions, and enjoy a ready-to-go treat whenever the craving hits.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
24 Medjool dates, pitted
1 cup raw cashews
1/3 cup coconut oil, melted
1/3 cup unsweetened cacao powder
Line an 8-inch or 9-inch square baking dish with parchment paper, leaving some overhang for easy removal.
Place the pitted dates and raw cashews in a medium bowl. Cover them with hot water and let soak for at least 10 minutes, or up to 2 hours, until softened.
Drain and rinse the dates and cashews well. Transfer them to a food processor.
Add the melted coconut oil and cacao powder. Process until the mixture becomes completely smooth and creamy, stopping occasionally to scrape down the sides.
Pour the fudge mixture into the prepared baking dish and smooth the top evenly with a spatula.
If using toppings, sprinkle chopped walnuts and flakey sea salt evenly over the surface.
Transfer the dish to the freezer and chill for about 1 hour, or until firm.
Once set, remove from the freezer, lift out using the parchment paper, and slice into 16 squares.
Allow the fudge to sit at room temperature for a few minutes before serving so it softens slightly.
For a nut-free version, replace the cashews with sunflower seeds using the same measurement.
Add 1 teaspoon vanilla extract to enhance the chocolate flavor.
Mix in 2 tablespoons shredded coconut for added texture.
For a mocha flavor, add 1 teaspoon instant espresso powder.
Top with sliced almonds instead of walnuts for a different crunch.
Storage/Reheating
Store the sliced fudge in an airtight container or freezer-safe bag in the freezer for up to 3 months.
For a softer texture, store the fudge in the refrigerator for up to 1 week.
No reheating is needed. Simply allow the fudge to thaw at room temperature for a few minutes before enjoying.
FAQs
Can I use cocoa powder instead of cacao powder?
Yes, cocoa powder works just as well as long as it is unsweetened.
Do I have to soak the dates and cashews?
Soaking is important for achieving a smooth, creamy texture, especially if your dates are firm.
Can I make this without a food processor?
A high-speed blender may work, but a food processor is recommended for best results.
Is this fudge very sweet?
The sweetness is mild and balanced, coming entirely from the dates.
Can I store this at room temperature?
This fudge softens quickly at room temperature, so freezer or refrigerator storage is best.
What size pan works best?
An 8-inch or 9-inch square pan gives the ideal thickness for slicing.
Can I double the recipe?
Yes, double the ingredients and use a larger pan or two square pans.
Is this recipe suitable for kids?
Yes, it is made with simple, whole-food ingredients and no refined sugar.
Can I add protein powder?
You can add 1 to 2 tablespoons of a plant-based protein powder, but it may slightly thicken the texture.
Why is my fudge too soft?
It may need more freezing time, or the dates may have been extra moist. Keeping it stored in the freezer will help it firm up.
Conclusion
This date sweetened chocolate fudge proves that dessert can be both nourishing and indulgent. With minimal effort and simple ingredients, you can create a freezer-friendly treat that satisfies chocolate cravings while fitting into a clean, plant-based lifestyle. Keep a batch on hand and enjoy a naturally sweet bite whenever you need it.
This date sweetened chocolate fudge is a rich, creamy, and wholesome treat made with just four main ingredients—dates, cashews, coconut oil, and cacao powder. It’s paleo, vegan, naturally sweetened, and perfect for a no-bake dessert that’s both satisfying and guilt-free.
Author:Sophia
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:1 hour 15 minutes
Yield:16 squares
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegan
Ingredients
24 Medjool dates, pitted
1 cup raw cashews
1/3 cup coconut oil, melted
1/3 cup unsweetened cacao powder
2 tablespoons chopped walnuts (optional)
1/4 teaspoon flakey sea salt (optional)
Instructions
Line an 8-inch or 9-inch square baking dish with parchment paper, leaving overhang.
Place the dates and cashews in a bowl. Cover with hot water and soak for 10 minutes to 2 hours until softened.
Drain and rinse well. Transfer to a food processor.
Add melted coconut oil and cacao powder. Blend until completely smooth, scraping down the sides as needed.
Spread the mixture into the prepared baking dish and smooth the top.
Sprinkle with walnuts and sea salt if using.
Freeze for 1 hour or until firm.
Remove from freezer, lift out using parchment, and slice into 16 squares.
Let sit at room temperature for a few minutes before serving.
Notes
Use soft Medjool dates for best results; if firm, soak longer.
For nut-free fudge, use sunflower seeds instead of cashews.
Store in the freezer for up to 3 months or in the fridge for 1 week.
Add vanilla or espresso powder for flavor variation.
Let thaw a few minutes before eating for best texture.
