Rocky Road Fudge {Low Sugar & Vegan}

Medjool dates, almond butter, and cocoa powder give this rocky road fudge it’s delicious, naturally sweet flavor. Add vegan, gluten-free, and no bake to the list of features and you’ve got a sweet treat that will fast become one of your family favorites. This one can be stored in your freezer, which makes it a great make-ahead option for your holiday cookie trays.

rocky road fudge | jennifer tyler lee

Rocky Road Fudge {Low Sugar & Vegan}

Serves 16
Ours = 1/5 teaspoon
Theirs = 3 to 4 teaspoons

Intense, rich chocolate flavor and an irresistible creamy texture is achieved with dates, unsweetened cocoa powder, and almond butter in this low sugar rocky road fudge. Be sure to serve cold to ensure the best texture.

8oz Medjool dates, pitted (about 10 dates)
1/2 cup unsweetened almond butter
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chopped walnuts, divided
1/2 cup vegan mini marshmallows (I like to use Dandies Marshmallows)

1. Line an 8×8 pan with parchment paper, leaving a 2-inch overhang on either side.

2. Place pitted dates in a medium bowl. Cover the dates with 2 cups of hot water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving 2 tablespoons of the liquid.

3. In a food processor, combine dates, reserved liquid, almond butter, cocoa powder, and salt. Process until smooth and no flecks of date remain, about 2 minutes. Add 1/4 cup of chopped walnuts and pulse a few times to combine.

4. Transfer the mixture into the prepared pan and use your fingers to press the mixture into an even layer. Then, using a flat surface like the bottom of a glass or an offset spatula, press down until the mixture is firmly packed. Sprinkle the remaining walnuts and marshmallows on top and press down gently so they adhere to the mix.

5. Freeze until set, at least 2 hours. To slice, warm a knife under hot water and dry fully to ensure all water is removed. Cut into 16 squares. Serve cold. These bars can be tightly wrapped and stored in the freezer for up to a month. They’ll stay fresh in the refrigerator for one week.

Nutrition Information:

Calories 122 | Added sugar: 1/5 teaspoon or 0.8g | Carbohydrates: 15g | Sodium: 39mg | Saturated fats: 5% of calories or 0.7g | Fiber: 3g | Protein: 3g

Rocky Road Fudge {Low Sugar & Vegan}
 
Intense, rich chocolate flavor and an irresistible creamy texture is achieved with dates, unsweetened cocoa powder, and almond butter in this low sugar rocky road fudge. Be sure to serve cold to ensure the best texture.
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 8oz Medjool dates, pitted (about 10 dates)
  • ½ cup almond butter
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup chopped walnuts, divided
  • ½ cup mini marshmallows
Instructions
  1. Line an 8x8 pan with parchment paper, leaving a 2-inch overhang on either side.
  2. Place pitted dates in a medium bowl. Cover the dates with 2 cups of hot water. Set aside until the dates are softened, about 10 minutes. Drain the dates, reserving 2 tablespoons of the liquid.
  3. In a food processor, combine dates, reserved liquid, almond butter, cocoa powder, and salt. Process until smooth and no flecks of date remain, about 2 minutes. Add ¼ cup of chopped walnuts and pulse a few times to combine.
  4. Transfer the mixture into the prepared pan and use your fingers to press the mixture into an even layer. Then, using a flat surface like the bottom of a glass or an offset spatula, press down until the mixture is firmly packed. Sprinkle the remaining walnuts and marshmallows on top and press down gently so they adhere to the mix.
  5. Freeze until set, at least 2 hours. To slice, warm a knife under hot water and dry fully to ensure all water is removed. Cut into 16 squares. Serve cold. These bars can be tightly wrapped and stored in the freezer for up to a month. They’ll stay fresh in the refrigerator for one week.
Nutrition Information
Calories: 122 Saturated fat: 5% of calories or 0.7g Carbohydrates: 15g Sugar: ⅕ teaspoon or 0.8g Sodium: 39mg Fiber: 3g Protein: 3g

 

By | 2018-12-01T19:48:18+00:00 December 4th, 2018|Desserts|0 Comments

About the Author:

Heralded by Jamie Oliver’s Food Revolution as “A mom and genius game creator helping kids eat fresh food!”, Jennifer Tyler Lee is an award-winning cookbook author, game creator, and healthy eating advocate. Jennifer has garnered national TV, radio, and print coverage for her family cookbook, The 52 New Foods Challenge, and her nutrition game, Crunch a Color®: The Healthy Eating Game. Jennifer’s work has been spotlighted by Jessica Alba, Michael Pollan, Jamie Oliver, Laurie David, Rachael Ray, US Weekly, The 700 Club, and Oprah.com—among many others. Her fresh approach to cooking together as a family inspired a nationwide series of kids cooking classes at Williams-Sonoma, The 52 New Foods Junior Chef Series, along with an exclusive edition of her book. A former strategy consultant, she lives in the Bay Area with her family.

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