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.
Serves: About 8 servings
  • 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)
  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.
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.
Recipe by Go Dairy Free at