Date-Sweetened Fridge Fudge



Does topping fudge with hemp seeds make it healthy?  I think so!

I wanted to create a rich, chewy fudge with no refined sweeteners.  This recipe uses soft, naturally sweet medjool dates.  Blended up with a few other ingredients, you get an incredibly rich fudge you can feel good about eating…  thanks to plenty of yummy, healthy-for-you fats and antioxidant-rich, mood-boosting cocoa.  Hemp seed topping optional!

0821151144aDate-Sweetened Fridge Fudge


  • 1 cup pitted medjool dates
  • 1/2 cup cocoa powder
  • 1/4 cup cashew butter
  • 1/4 cup coconut butter (or coconut oil)
  • 1/4 cup coconut milk
  • Dash of sea salt and vanilla extract

Blend all ingredients together until creamy in a food processor.  Spread into container of your choice, depending on how thick you want your squares.  I used a 7″ X 5″ glass container.  Keep it plain or top with any kind of nut or seed (hemp shown in the picture).  Walnuts or macadamia nuts would be awesome.  Try peppermint extract for chocolate-mint fudge.  Coffee extract for mocha fudge sounds divine too.  Chill in fridge.  Store in fridge or freezer.











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4 Responses to Date-Sweetened Fridge Fudge

  1. Nancy Rondeau says:

    That fudge looks so good. Will make for holiday gift giving. Thanks for such a good recipe for fudge.

  2. Susan Kibbey says:

    The top photo of that delicious-looking (yet to be tried) date sweetened fridge fudge appears to be topped with something other than hemp seeds. It looks like tiny, colorful pebbles. Is it really hemp seeds? Or maybe some kind of unusual candy?
    I love your website and will be spending more time browsing around. I stumbled upon it while investigating the food value of mushrooms.

    • Corinne says:

      Thanks Susan! Yes, those are hemp seeds– actually the ones I bought were called hemp hearts. The bag is long gone now but I’m pretty sure it was Manitoba Harvest, found at Whole Foods Market. They do look pretty…looking at the pic again just gave me an idea. Maybe adding something red in there like dried cherries to go along with the green and white would make for a perfect holiday-colored dessert. Too early to be thinking about that now though! 🙂

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