Homemade fudge bars are made with 4 healthy ingredients, including dates to form a no bake energizing bar that is soft and fudgy with a snappy chocolate coating. Use a mold or cupcake pan.
Homemade fudge bars are easy to make in a mold or cupcake pan. Grab-and-go snacks that energize are popular of course, and so useful when the afternoon fatigue rolls around and you want to visit a candy machine.
If you like energizing chocolate snacks, you might enjoy similar recipes such as my chocolate rice cakes , my 2 ingredient chocolate fudge, my peanut butter oatmeal bars, my chocolate puffed quinoa bars, even my chocolate oatmeal bars with a brownie center. These recipes also include peanut butter which provides an extra boost of protein.
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Why You'll Love These Bars
Creamy fudge filling. These yummy bars are filled with a creamy dark chocolate filling made with whole some ingredients including dates. The filling is similar to that found inside a Three Musketeers Bar or a Mars bar, or even a Reese's cup without the nuts.
Strong nutritional profile. The ingredients of dates, nut butter and almond flour provide a huge amount of protein, fiber, zinc, folate and vitamin B6, and vitamin E. Each bar has 3 grams of protein, 3 grams of fiber and only 8 grams of sugar.
Easy to make. Just combine the ingredients, press into a mold or a loaf pan, chill and dip and you have a protein-rich treat in under 15 minutes.
Ingredients
- Almond flour : If you want the treat to remain nut-free, oat flour or coconut flour also works although the amounts will differ because those flours are more absorbent.
- Cocoa powder : Turn the filling rich and chocolatey with a quality cocoa powder.
- Date paste : Dates are easy to locate in your grocer's produce section. I explain how to blend them into a paste below or here is my date paste recipe.
- Nut butter : Any nut butter works well. Use the runny kind or microwave it for 15 seconds to smooth it out.
- Dark chocolate : I used chocolate chips but chopped chocolate is fine, too.
- Vanilla extract & salt : These are optional and I don't always add them, but they are flavor enhancers for all recipes.
Substitutions
1. Swap the date paste for date syrup, or even maple syrup but then double the flour.
2. Swap the almond flour for coconut flour or oat flour, although use 25 percent more because those flours are more absorbent than almond flour.
Steps To Make
Find the specific measurements and even nutrition facts in the recipe at the bottom of this post. Here is a general summary of how to make these chocolate bars.
Step 1: Line your mold with parchment. I used a financier mold, but you can use any bar mold. A silicon mold won't need parchment.
Step 2: Add the date paste, flour and nut butter to a bowl and mix with a hand-mixer or food processor.
Step 3: Press the dough into each mold opening or into a cupcake pan. Using my financier mold, I filled six long furrows. Freeze them for 15-30 minutes.
Step 4: Dunk each chilled bar into the melted chocolate. Allow it to drip clear, and them set it on a cooling rack.
Recipe Tips
1. When you freeze the filling for the bars, only do so for 30 minutes or enough so they are stiff enough so you can remove them and yet still be able to insert a toothpick or skewer to allow you to dunk them.
2. If you don't have a mold, press the mixture into paper cupcake cups or into a parchment-line loaf pan and cut bars once frozen.
How to Store
The coated bars can be kept refrigerated or placed in the freezer. If you keep them refrigerated, be sure they are not piled on top of each other because they will be soft and could become dented. If you keep them frozen, expect to thaw them for about one minute to soften enough to bite. They will last a week refrigerated, and three months if frozen.
FAQS
This fudge bar is made with dates, flour, cocoa and nut or seed butter, and is covered in dark chocolate.
1.Eat them as a chocolatey, energizing treat.
2.Serve them as a garnish on a bowl of ice cream.
More Chocolate Bars
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📖 Recipe
Homemade Fudge Bars
Equipment
Ingredients
Fudge bars
- ¼ cup cocoa
- 1 cup almond flour or ¾ cup coconut flour or oat flour
- 1 cup date paste Here is my date paste recipe
- 2 tablespoon nut butter or sunflower seed butter for nut free
- 1 teaspoon vanilla extract optional
- pinch salt optional
Chocolate coating
- 1 cup chocolate chips
- 1 teaspoon coconut oil
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Instructions
Prep
- Line your mold with parchment. I used a financier mold, but you can use any bar mold. A silicon mold won't need parchment.
- Make your date paste. Use my date paste recipe or blend 10 pitted dates with ⅔ cup water.
Make Fudge Bars
- Add the date paste, cocoa, flour and nut butter to a bowl and mix with a hand-mixer or food processor. Add vanilla and salt if using.¼ cup cocoa, 1 cup almond flour, 1 cup date paste, 2 tablespoon nut butter
- Press the dough into each mold opening. Or if you don't have a mold, distribute the dough like this in cupcake pans: 2 tablespoon of dough into a cupcake pan well, or 2 teaspoon in a mini cupcake pan well.
- Freeze for 15-30 minutes. You want molded bars stiff enough so you can remove them and yet still be able to insert a toothpick or skewer to allow you to dunk them. No freezing necessary using a cupcake pan.
Chocolate shell
- Melt the chocolate chips and coconut oil in a pyrex-measuring cup in the microwave at 1 minute, and then 15 seconds more if need be. Stir until smooth.1 cup chocolate chips, 1 teaspoon coconut oil
- Allow the chocolate to cool and pour it into a narrow tall glass.
- Dunk each chilled bar into the melted chocolate. Allow it to drip clear, and them set it on a cooling rack, with a catch parchment underneath. Freeze for 10 minutes on rack until the bars are firm.If using a cupcake pan, just dollop on the chocolate and freeze for 10 minutes until topping is firm.
Storage
- The bars or cups last one week refrigerated in a sealed container and up to three months frozen.
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