• Recipe by
  • Prep time
    15-20 minutes, plus time to set
  • Cook Time
    5 minutes
  • Serves
    6-8

Equipment: Pre-Cut Parchment Paper Sheets

Ingredients

2 cups of soft pitted dates

1 cup almond butter

¼ cup of coconut oil

1 tbsp good cocoa powder (optional)

Optional Toppings

Toasted coconut

Seeds: sesame, hemp, flax, sunflower, pumpkin etc.

Chopped nuts: hazelnuts, almonds, walnuts, pistachios etc

Dried fruits: apricots, goji berries, cranberries etc

Other topping examples: puffed rice or quinoa, cacao nibs, bee pollen!

Preparation

Place the dates into a small saucepan and pour over a small splash of hot water. Cook on very low heat for a few minutes until the dates get soft and sticky. Remove from the heat and allow to cool.

Using a blender or food processor, combine the dates, almond butter, coconut oil and cocoa powder (if using) until smooth. Put the mixture into the fridge for 10 minutes to allow it to firm up a bit. This date “fudge” will be the base for your rocky road bars!

Once the fudge is cooled and slightly firm, remove from the fridge and place on a large piece of Kana Goods pre-cut parchment paper. Fold the paper over and press down the fudge to create a large rectangle shape. No need to be precise; just get it flattened out! (your rectangle may resemble more of an oval!)

Now it’s time to get your toppings out! Sprinkle the top of your fudge with nuts, seeds, dried fruits and other delicious toppings. Using the folded side of the parchment paper, press gently down on the fudge to allow the toppings to set.

Using a knife or pizza cutter, cut the large slab into smaller snack-sized squares. Keep the fudge in the fridge or freezer and enjoy these tasty snacks for several weeks!

Date Fudge Rocky Road Bars

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Melanie Hadida

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