I’m not exaggerating when I say this fudge is melt in your mouth goodness and one of the most simple, decadent, and delicious treats ever! I love it because it’s so easy to make and is fully refined sugar free, gluten free, and dairy free. It’s the perfect treat to store in your freezer and nourish any sweet cravings (in a healthy way). If you’re looking for a nut free version, check out my Sunflower Seed Fudge – it’s equally as delicious 🙂
Ingredients
– 1/2 cup sunflower seeds
– 1/4 cup cashews
– 3/4 cup rolled oats
– 1/2 cup Medjool dates
– Pinch of sea salt
– 1/4 cup raw honey
– 1/4 cup coconut oil
– 1/4 cup plus 1 Tbsp. peanut butter (I used smooth but I think crunchy could work too if that’s what you have!)
– 1/2 cup dairy free chocolate chips
Instructions
– Place sunflower seeds and cashews in a blender or food processor and mix until you reach a fine flour like texture
– Add the oats and continue to blend
– In a small pot on the stove top, place the honey and a 1/4 cup of the peanut butter
– Heat on LOW just until the honey and PB become easy to mix together – no longer! It should definitely NOT come to a simmer
– Once the PB and honey become homogenous, remove from heat and add coconut oil to the pot mixture and stir. The warmth of the mixture alone should help to soften the coconut oil (you don’t need it fully melted)
– Next, add the dates along with the PB/honey/oil mixture to the blender/processor and continue to mix for approximately 1 minute. Then add the additional 1 Tbsp. of PB and continue to mix until everything becomes well incorporated.
– Depending on the temperature of your mixture (it might be warm from the blender and/or the PB/honey/oil, place in fridge to cool off before you add the chocolate chips (otherwise they will melt throughout the bars)
– Once you have reached the “right” temperature, add the chocolate chips and press into an 8 x 8 pan. Place in freezer to set for around 1 hour and then feel free to cut into square pieces
– These are best stored in the freezer – you can enjoy straight from there or take them out a few minutes before you want to consume 🙂
– I like to drizzle mine in additional PB and some cacao nibs when I’m feeling extra decadent
NOTE: if you over melt the coconut oil, your bars might be extra oily on top when you are pressing them into the pan before you freeze them. If this is the case, I recommend patting down with a towel to absorb any extra oil on top. Don’t worry – they will still be delicious either way!
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