There’s nothing better than a small piece of dark chocolate fudge to end your meal. And this recipe only has four grams of sugar per serving and is filled with dates. It’s so rich that you will only need one piece.
Ingredients:
- Nonstick cooking spray
- 8 ounces pitted Medjool dates
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 14 ounces 70 percent dark chocolate, melted
- 1/3 cups hazelnuts, toasted, skinned, and very roughly chopped
- 1/4 teaspoons flaky salt
Instructions:
- Lightly spray an 8-by-8-inch baking pan. Line with parchment paper, leaving an overhang on two sides; spray paper.
- Soak dates in boiling water for 10 min.; reserve ½ cup liquid, drain, and transfer to a food processor along with vanilla extract and kosher salt.
- Add ¼ cup reserved liquid and puree, scraping down the sides and adding additional reserved liquid as necessary to blend, until smooth.
- Add chocolate and puree until smooth.
- Transfer mixture to the prepared pan, top with hazelnuts and ¼ tsp flaky salt.
- Refrigerate until set, at least 2 hours. Cut into 1-inch squares. Store in refrigerator for up to 2 weeks.
