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 slump rolls around. Insert lollipop sticks to make a twist on a chocolate fudge cake pop.
👉 More protein chocolate bars:
chocolate rice cakes • 2 ingredient chocolate fudge • peanut butter oatmeal bars • chocolate puffed quinoa bars • chocolate oatmeal bars.
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Why You'll Love These Bars
- Creamy fudge filling. These yummy bars are like Three Musketeers Bar or a Mars bar, or even a Reese's cup without the nuts.
- Strong nutritional profile. Each bar has 3 grams of protein, 3 grams of fiber and only 8 grams of sugar.
- Easy to make. Just combine the ingredients.
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.
🥣Steps to Make Fudge Bars
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Line your mold with parchment. I used a financier mold, but you can use any bar mold. Make your date paste. Use my date paste recipe or blend 10 pitted dates with ⅔ cup water.
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Step 1: Add ingredients to a bowl and stir until combined.
Step 2: Add to a frosting piping bag and pipe into mold.
Step 3: Chill the bars for about 30 minutes, insert lollipop sticks, then remove and line the bars on a baking sheet and return to the freezer. Melt chocolate chips for about 1 minute and allow to cool before dipping.
Step 4: Dunk each chilled bar into the melted chocolate. Allow it to drip clear, and them set them on a cooling rack to set.
Recipe Tips
- 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 lollipop stick to allow you to dunk them.
- If you don't have a mold, press the mixture into paper cupcake cups or into a parchment-line loaf pan or even molds.
How to Store Fudge Bars
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
If you tried these chocolate fudge bar recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Homemade Fudge Bars
Equipment
Ingredients
Fudge bars
- ¼ cup cocoa
- 1 cup almond flour
- 1 cup date paste
- 2 tablespoon nut butter
- 1 teaspoon vanilla extract
- pinch salt
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 ingredients to a bowl and mix with a hand-mixer or use a food processor. Process.¼ cup cocoa, 1 cup almond flour, 1 cup date paste, 2 tablespoon nut butter, 1 teaspoon vanilla extract, pinch salt
- Press or use a frosting bag to pipe the mixture into the molds.
- Freeze for 30 minutes or until the bars are stiff enough so you can remove them and yet still be able to insert a lolllipop stick to allow you to dunk them.
Chocolate shell
- Melt the chocolate chips and coconut oil in a pyrex-measuring cup in the microwave at 1 minute. Stir until smooth.1 cup chocolate chips, 1 teaspoon coconut oil
- Allow the chocolate to cool about 10 minutes and pour it into a narrow tall glass.
- Dunk each chilled bar into the melted chocolate. Allow it to drip clear.
Storage
- The bars or cups last one week refrigerated in a sealed container and up to three months frozen.
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