Homemade Fudge Bars

5 from 1 vote

Homemade fudge bars are made with four 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.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 107kcal

Author: Dee Dine

Equipment

financier mold

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

US Customary - Metric

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.

Video

Notes

1. Swap the date paste for maple syrup but double the flour.

2. Swap the almond flour for coconut flour or oat flour, although use twice as much because those flours are more absorbent than almond flour.

Nutrition