8 ounces unsweetened chocolate, chopped
6 tablespoons (3 ounces) coconut oil
16 ounces Organic by Mariani Deglet Noor Dates (2, 8 ounce bags)
1/2 cup (4 fluid ounces) coconut cream
2 teaspoons vanilla extract
1/2 cup cocoa powder
1. Place the chocolate and coconut oil in a medium sized bowl, and place the bowl over a saucepan of simmering water. Allow the chocolate and coconut oil to sit above the simmering water, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool briefly.
2. Place the dates in a large bowl and cover with hot tap water. Allow to sit for 10 minutes, then drain the water and squeeze the dates to rid them of excess water. Place the dates in the food processor. Add the cream and slightly cooled melted chocolate and coconut oil mixture, and process until the dates are smooth (about 4 minutes). You may have to stop the food processor occasionally to scrape the mixture off the lid of the food processor and back into the bowl. Add the vanilla and the cocoa powder, and pulse until the cocoa powder is absorbed & the mixture is thick and shiny.
3. Scrape the fudge into a medium-sized bowl, and place it in the refrigerator to chill for about 5 minutes to make it easier to shape. Place the chilled fudge between two sheets of parchment paper and roll out onto an 8×8 square, press the edges to square them. Place the fudge in the refrigerator to chill until firm (about 30 minutes). Slice the chilled fudge into squares and store leftovers in an airtight container in the fridge.
Recipe from Nicole Hunn, Gluten-Free on a Shoestring