Date & Carob Frozen Fudge

Fudge.

Drool.

They go hand in hand don’t they?? How can you think of rich, decadent, delicious fudge, and not drool… just a little?

This “drool worthy” fudge recipe comes from a VERY cool book that was sent to me by the lovely Marni Wasserman. Her new book, Plant-Based Diet for Dummies is nothing short of awesome – and you have a chance to win one today!

I don’t follow a completely plant-based diet, as I’d consider myself more of a Flexetarian and I still found this book incredibly helpful! Personally, I eat about 75% plant-based foods, and add in free-range eggs, lean meats, and fish to my diet. But, I definitely believe that people can thrive off of a totally plant-based diet, you just have to find what works for you!

So, if you have been thinking about making the shift to plant-based, this book is a MUST-HAVE!

In the book there are a ton of different chapters on how to implement a plant-based diet in your life. There’s no skimping on the information and Marni put it together methodically and easy-t0-follow.

First you’ll learn about what a Plant-Based Diet really is, the benefits of it, what foods make up the macro- and micronutrients, and step-by-step ways on how to easily and healthily transition into eating only plant-based foods.

Next comes the best part – delicious, amazing, super healthy plant-based recipes… including… FUDGE!

A mix of breakfasts, lunches, suppers, desserts, snacks, and sides/sauces/dips/dressings make up the recipe section. Trust me, you are going to want to try out these recipes, even if you are a self-proclaimed meat LOVER, you’ll still appreciate the creativity and deliciousness of these plant-based delights!

The last section gives a ton more information on how to dine out, eat plant-based during different stages of life, raise a plant-based family, and athletic performance on plant-based fuel!

So, how about a little teaser of those recipes?

FUDGE!

This delightful recipe uses Carob powder to give the fudge a different taste than chocolate – but not too far from it. If you’ve tried carob before you’ll know it’s very similar to cocoa but with a more “smoky” flavour. I used my PRANA carob powder – great brand! 🙂

The recipe is simple and easy to follow, and has nutritional information as well.

The only thing I changed was using dates instead of figs – I couldn’t find figs and had a ton of dates to be used at home which is why I made the switch. I think the recipe would be fantastic with figs too and plan to try that out the next time I make it!

The recipe uses a mixture of plant-based power foods like the carob powder, almond butter, hempseeds – and I used my favourite North Coast Naturals all Canadian hempseeds – and dates for that perfect amount of natural sweetness!

That’s right – a rich, decadent, sweet and slightly savoury fudge, that’s GOOD FOR YOU, with zero refined sugars, zero artificial flavours, and zero crap! This fudge will fuel you for a workout, or just satisfy that sweet tooth!

I keep the fudge in my freezer – as it’s a “frozen” fudge, and doesn’t stay solid at room temperature – it’s really the perfect cold treat!

A little square here and there is like a little piece of heaven!

5.0 from 3 reviews

date & carob frozen fudge

Prep time

3 hours

Total time

3 hours

Serves: 12

Ingredients

1 cup figs (or pitted dates like I used)
1½ cups water
1 tablespoon pure vanilla
½ to 1 cup almond butter or sunflower butter (I used almond)
½ to 1 cup raw carob powder (or you could use cocoa for a more chocolaty fudge)
½ cup hempseeds

Instructions

Place the figs in a bowl, cover with water, and soak for about an hour until soft. Drain, and reserve the liquid.
In a blender or food processor mix the figs and vanilla until smooth, slowly adding the reserved water as needed to form a creamy consistency.
Transfer the fig mixture to a large bowl and add in the almond butter, and stir to combine.
In a separate bowl, mix the carob powder and hempseeds.
Gradually add the dry carob mixture to the wet fig mixture, and stir well.
Press or smooth evenly into an 8x8 baking pan and freeze until firm (about 3 hours).
To serve cut into 1 inch squares.

Don’t go just yet….