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.
Recipe type: Dessert
Serves: 16
  • 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
  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
Recipe by Jennifer Tyler Lee at