Make the best healthier fudge recipe this holiday season! Paleo fudge is rich, chocolatey, and nut free!
Place the chocolate chips in a microwave safe bowl and microwave for one minute. Stir, and if they are not fully melted, microwave in 10 second intervals, stirring in between, until fully melted.
Add the cocoa powder and the coconut oil, and stir until smooth. The coconut oil should melt into the hot chocolate chips.
Pit the dates: take a sharp knife and carefully slice the dates longways, and remove the pit. Discard the pits. If your dates seem dry, soak then in hot water for 5 minutes or so. Drain before proceeding.
Place the dates in the food processor, and blend on high speed until then are finely chopped.
Add the chocolate mixture to the dates in the food processor, and process on high. It will become a thick, smooth mixture.
Line a cookie sheet with parchment paper. Spoon the chocolate mixture out on top of it. Top with another sheet of parchment paper. Use a rolling pin to roll the mixture out to a 1/2 inch thickness. Try to roll it into a rectangle or square.
Place the rolled out fudge in the refrigerator to chill for at least one hour.
Once the fudge is chilled and firm, use a sharp knife to slice it into squares. You can trim off any really uneven edges if you like. Store fudge in the refrigerator.
Serving size is one square of fudge. This recipe makes 16 squares.
Store leftover fudge in the refrigerator - it should stay fresh for about one week.