ROCKY ROAD FUDGE {LOW SUGAR & VEGAN}
Medjool dates, almond butter, and cocoa powder give this rocky road fudge it’s delicious, naturally sweet flavor. Add vegan, gluten-free, and no bake to the list of features and you’ve got a sweet treat that will fast become one of your family favorites. This one can be stored in your freezer, which makes it a great make-ahead option for your holiday cookie trays.
ROCKY ROAD FUDGE {LOW SUGAR & VEGAN}
Serves 16
Ours = 1/5 teaspoon
Theirs = 3 to 4 teaspoons
Intense, rich chocolate flavor and an irresistible creamy texture is achieved with dates, unsweetened cocoa powder, and almond butter in this low sugar rocky road fudge. Be sure to serve cold to ensure the best texture.
8oz Medjool dates, pitted (about 10 dates)
1/2 cup unsweetened almond butter
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chopped walnuts, divided
1/2 cup vegan mini marshmallows (I like to use Dandies Marshmallows)
1. Line an 8×8 pan with parchment paper, leaving a 2-inch overhang on either side.
2. Place pitted dates in a medium bowl. Cover the dates with 2 cups of hot water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving 2 tablespoons of the liquid.
3. In a food processor, combine dates, reserved liquid, almond butter, cocoa powder, and salt. Process until smooth and no flecks of date remain, about 2 minutes. Add 1/4 cup of chopped walnuts and pulse a few times to combine.
4. Transfer the mixture into the prepared pan and use your fingers to press the mixture into an even layer. Then, using a flat surface like the bottom of a glass or an offset spatula, press down until the mixture is firmly packed. Sprinkle the remaining walnuts and marshmallows on top and press down gently so they adhere to the mix.
5. Freeze until set, at least 2 hours. To slice, warm a knife under hot water and dry fully to ensure all water is removed. Cut into 16 squares. Serve cold. These bars can be tightly wrapped and stored in the freezer for up to a month. They’ll stay fresh in the refrigerator for one week.
Nutrition Information:
Calories 122 | Added sugar: 1/5 teaspoon or 0.8g | Carbohydrates: 15g | Sodium: 39mg | Saturated fats: 5% of calories or 0.7g | Fiber: 3g | Protein: 3g
- 8oz Medjool dates, pitted (about 10 dates)
- ½ cup almond butter
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup chopped walnuts, divided
- ½ cup mini marshmallows
- Line an 8x8 pan with parchment paper, leaving a 2-inch overhang on either side.
- Place pitted dates in a medium bowl. Cover the dates with 2 cups of hot water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving 2 tablespoons of the liquid.
- In a food processor, combine dates, reserved liquid, almond butter, cocoa powder, and salt. Process until smooth and no flecks of date remain, about 2 minutes. Add ¼ cup of chopped walnuts and pulse a few times to combine.
- Transfer the mixture into the prepared pan and use your fingers to press the mixture into an even layer. Then, using a flat surface like the bottom of a glass or an offset spatula, press down until the mixture is firmly packed. Sprinkle the remaining walnuts and marshmallows on top and press down gently so they adhere to the mix.
- Freeze until set, at least 2 hours. To slice, warm a knife under hot water and dry fully to ensure all water is removed. Cut into 16 squares. Serve cold. These bars can be tightly wrapped and stored in the freezer for up to a month. They’ll stay fresh in the refrigerator for one week.
