5 Ingredient No Bake Fudge Drops

March 1, 2012 by Leanne Vogel August 25, 2017

Satisfy your chocolate craving with simple vegan fudge balls made with nut butter, dates and cacao powder.

Ingredients

• 2 tablespoon lite coconut milk
• 6 medjool dates, pitted
• 3 tablespoon extra virgin coconut oil, softened
• 1/2 cup cashini butter or coconut butter – see note
• 2 tablespoon cacao powder

Instructions

1. Line a small baking sheet with parchment paper and set aside
2. In the bowl of a processor or blender, combine coconut milk, medjool dates, and coconut oil until smooth. Add remaining ingredients and pulse until fully incorporated.
3. Using a tablespoon, spoon mixture onto prepared baking sheet and place in the freezer for 1 hour, or fridge for 3.
4. Once a bit more solid, roll each drop of fudge into a ball and place in a plastic container.
5. Seal container and return back to freezer until ready to eat.

Notes

I chose cashini and/or coconut butter because they’re harder at room temperature and will help to hold the balls together better than say an almond butter or peanut butter. Although I haven’t tried it, you could try omitting the milk and using 1/2 cup of the nut butter of your choice.

Nutrition Information Per Serving