The “caramel” comes from dates, the crunch comes from puffed grains, and the richness comes from peanut butter and dark chocolate. You know that craving for a chewy, crunchy, chocolate-covered candy bar? This is a way to satisfy it from your own kitchen, with nothing to bake and no sugar syrup to stir. There’s no refined sugar, dairy, butter or oil involved, and it takes about fifteen minutes of hands-on work, followed by a short chill. Here’s how to make it, step by step.
Because it sets better, choose peanut butter made only from peanuts, with no added oils,. You’ll need soft dates, natural peanut butter, puffed quinoa or puffed rice (murmura), and dark chocolate. The dates give you a chewy, caramel-like layer, while the peanut butter and the puffed grain bring nuttiness and crunch. If you want the fudge to be truly refined-sugar-free, check that your chocolate is sweetened with something like coconut or date sugar, since most regular chocolate isn’t. Line a small loaf tin or a six-inch square pan with parchment paper. Take about eight large dates, split them open and remove the stones, then press them into the pan, cut side up, overlapping them slightly so they stick together into one layer. Place a piece of parchment on top and press down firmly with the bottom of a cup or bowl until the layer is flat and even. If your dates are dry, soak them in warm water for ten minutes first. In a bowl, mix about a third of a cup of peanut butter with half a cup of puffed quinoa or murmura until everything is evenly coated. Spread this mixture over the date layer, and press it down gently with the back of a spoon so it sticks. This is the layer that gives the fudge its candy-bar feel, with a crisp, nutty crunch on top of the soft, sticky dates. If the mixture feels too dry, add a little more peanut butter. Melt around half a cup of dark chocolate chips in short bursts in the microwave, or over a pan of simmering water, stirring until smooth. Pour it over the peanut layer and spread it out to the edges with a spatula. If you like, finish with a pinch of sea salt. Now pop the pan into the freezer for about thirty to sixty minutes, or into the fridge for a couple of hours, until the chocolate is firm.
The recipe contains peanuts, so it’s not suitable for people with nut allergies, and “refined-sugar-free” depends on the chocolate you choose. Lift the slab out using the parchment, and cut it into small squares with a sharp knife, wiping the blade between cuts for neat edges. The squares are rich, so a small piece goes a long way. Keep them in an airtight container in the fridge for about a week, or in the freezer for longer, and let them sit for a minute or two before eating if they’re very cold. They make a great snack and a thoughtful homemade gift too. This article is intended for general informational purposes only and is not a substitute for professional dietary advice. Dates and chocolate contain natural sugars and calories, so enjoy these in moderation, and people with diabetes or other dietary restrictions should consult a doctor or dietitian.
