I don’t know if I’m in a creative rut, or the cold weather is just getting to me, but I’m looking back on my recent posts and the majority of them are chocolates. Nearly all of them, to be precise. Part of me wants to apologize because this is a food blog and variety is important and yadda yadda and the rest of me wants to blame February and claim SAD made me do it, because we all know the only cure for a fake case of seasonal affective disorder is a whole lot of chocolate.
Either way, I wish I could say this is my last chocolate recipe for you for awhile, but that’s probably a lie and I wouldn’t have it any other way. I just can’t really bring myself to eat lots of fruity desserts in the winter, unless they are enrobed in or slathered with a generous serving of dark chocolate.
This is, however, the last of the snack series, though this one can be loosely interpreted as a snack (healthy, satiating fat! low sugar!) or dessert (fudge. ’nuff said.), or somewhere in the nebulous area that straddles both definitions. Either way, do it.
Why? Here’s the Cliff’s Notes version: Super fast. Pantry ingredients. No Bake. One bowl. One pan. Fridge. Fudge.
Bonus points: pair it with relaxing, soothing, digestion-friendly lemon-ginger tea for the perfect evening snack.
I know, I know. I had you at fudge.
- 4 pitted medjool dates soaked until softened and drained
- 3/4 cup tahini
- 1/2 cup unsweetened cocoa powder
- 1/3 cup coconut oil melted and slightly cooled
- 1/2 teaspoon vanilla extract
- Pinch of coarse sea salt optional, plus more for garnish
- Sesame seeds optional, for garnish
Lightly grease an 8.5" loaf pan and set aside.
In the bowl of a food processor fitted with the "s" blade, pulse the dates a few times to finely chop them.
Add the tahini and process until the dates are pureed and incorporated with the tahini.
Add the remaining ingredients (except the salt and sesame seeds for garnish) and process until combined. Scrape down the sides and bottom of the bowl and process again to make sure everything is incorporated.
Pour the batter into the prepared pan and smooth into an even layer. Sprinkle the salt and/or sesame seeds evenly over the top (if using).
Refrigerate until solidified, then cut into squares to serve.
Keep refrigerated in an airtight container until immediately before serving.