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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Healthy Mega Chocolate Fudge Bars

Ever since a certain nut and fruit bar company was bought out by a mega-corporation, and their bars subsequently shrunk up a bit in size, I’ve been experimenting at home with my own tasty blends. So far, my two favorites are my Pecan Pie Bars (amazing! – and in my ebook Dairy-Free & Gluten-Free) and these Mega Chocolate Fudge Bars.

Healthy Triple Chocolate Fudge Bars Recipe (Dairy-Free)

I mean, up to three types of chocolate in one snack recipe, what’s not to love? To further up the ante, these fudge bars are made with nutritious dates, nuts, and don’t contain a drop of dairy or an ounce of gluten. The nuts add a little protein while the fruit and chocolate provide some all-natural, quick and tasty energy. As an added bonus, these healthy snack bars are safe for those schools with peanut-free policies.

Special Diet Notes & Options: Healthy Chocolate Fudge Bars

These fudge bars are dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, and vegetarian. Just use caution when selecting chocolate chips (or opt for cacao nibs), as some brands do contain dairy. Also, if you are highly sensitive / allergic to dairy, seek out chocolate chips that are made allergy-safe, such as Enjoy Life or Dream brand.

Soy-Free Option: Some chocolate chips do contain a small amount of soy lecithin. Look for soy-free brands like Enjoy Life, or opt for soy-free cacao nibs.

Mix-it-Up: This recipe can easily be customized to your tastes. If cashews aren’t your game, use 5 ounces of your favorite nut and omit the coconut oil (most nuts have more fat than cashews). You can also swap the cocoa powder for carob powder or even a dairy-free milk powder or protein powder. Also, note that the cacao nibs add a nice crunch to the bars, but chocolate chips alone will certainly be delicious, too.

Healthy Mega Chocolate Fudge Bars
 
Prep time

Total time

 

I originally created this recipe for Applegate. See the notes in my post above for optional modifications to customize this recipe.
Author:
Serves: About 8 servings

Ingredients
  • 1 cup (140 grams) cashews
  • 16 dates (approximately 320 grams)*
  • 1 tablespoon melted, warm coconut oil
  • 1 teaspoon vanilla extract
  • ⅓ cup cocoa powder, or more to taste
  • 1/16 teaspoon salt, or to taste
  • Up to ½ cup dairy-free dark or semi-sweet chocolate chips (minis if you’ve got them), cacao nibs, or a combination of the two (for a triple chocolate effect)

Instructions
  1. Grind the cashews in your spice grinder or food processor. They will turn into a flour; if a few little chunks remain, not a problem – it will add some texture.
  2. Place the dates in a bowl or in your food processor with the oil and vanilla. Mash with a fork, or combine with a food processor.
  3. Add the ground cashews, cocoa powder, and salt, and mash or blend until everything is well-combined.
  4. Stir / press in the chips and/or nibs.
  5. Shape the mixture into balls or press it out onto a cutting board lined with parchment paper and gently cut into bars (big or small).
  6. Store the bars or balls in the refrigerator for one week (they will keep for the day in a lunch box), or the freezer for up to a few months.

Notes
It is best to use dates that are fairly fresh. If your dates are a bit dry, you can soak them in water for 5 to 10 minutes, drain, and then add them to the recipe. This will reduce the shelf-life a little.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

9 Comments

  1. Shirley @ gfe & All Gluten-Free DessertsJanuary 5, 2014 at 7:49 pmReply

    Ooooh, these bars might be yet another divine way to keep a resolution on eating more chocolate (which I stole from Linda over at Free Range Cookie). WOW!

    Shirley

  2. RickiJanuary 5, 2014 at 8:31 pmReply

    Oh. Ehm. Gee. This is beyond fabulous looking!! And with one slight modification. . . I think I’ll be eating Healthy Chocolate Fudge Bars this week. ;-)

  3. MaggieJanuary 6, 2014 at 4:30 amReply

    Oh my goodness! These look AH-Mazing Alisa!!!! I make a similar one but with nut butter, I am a sucker for desserts with dates :) Happy New Year!

  4. Dreena BurtonJanuary 11, 2014 at 2:21 pmReply

    oh my…. these are right up my street! They look fudgy and gooey and altogether scrumptious! Thanks Alisa!

  5. KristinaJanuary 11, 2014 at 8:01 pmReply

    these are SO GOOD – just made them tonight and I am on my second square – YUM

    • Alisa FlemingJanuary 12, 2014 at 10:04 amReplyAuthor

      So glad you liked my recipe lady! That means a lot coming from the amazing Spa Bettie :)

  6. LorettaJanuary 13, 2014 at 1:36 pmReply

    When I first saw this picture, I thought the white in it was cooked quinoa. What if I ground up quinoa instead of cashews? Any thoughts

    • Alisa FlemingJanuary 13, 2014 at 2:17 pmReplyAuthor

      I think that would yield quite a different result. But don’t hesitate to trial out your own versions Loretta!

  7. Eating Real Food On the Go!March 11, 2014 at 9:59 pmReply

    […] Mega Chocolate Fudge Bars […]

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