Choc-Fudge Crunch

Prep Time 15 mins

Cook Time 5 mins

Servings 12

2.5 cups Medjool dates approx 20 dates
1/4 cup cacao powder
1 teaspoon vanilla extract
2 tablespoons buckinis (optional)
1/2 cup peanuts or roughly chopped nuts of your choice like almonds, hazelnuts, cashews, or seeds like pepitas, sunflower...
pinch sea salt
2 tablespoons coconut oil, melted

80 grams dark chocolate I used 70% Lindt) which leaves about 2 squares left of the block of chocolate, what you do with those is up to you : )

Line a brownie pan with parchment paper
Place the pitted dates, coconut oil, vanilla extract, and cocoa powder into a food processor. Process until sticky paste forms and all the dates are puréed, around a minute.
Transfer the mixture to a large bowl and add the buckinis and nuts. Mix using your hands until everything is combined. Transfer the date mixture to the brownie pan and press down to desired thickness, but don’t make it too thin.
Pop into the freezer to set a little while you melt the chocolate in the next step.

Gently melt the chocolate over a double boiler. Once melted grab the date mixture from the freezer and pour the melted chocolate evenly over the date and nut mixture. Place the tray back into the freezer until set, shouldn't take too long.
Remove from the freezer and cut into about 12 medium size squares. Store and eat directly from the freezer or fridge.
Store and eat directly from the freezer or fridge.