Scale
Ingredients
15 pitted Medjool dates, divided
1 1/2 cups coconut cream, canned and room temperature
1/2 cup carob or cocoa powder
1/4 cup melted coconut oil
1/4 teaspoon fine sea salt
Instructions
- To make the ganache: place 7 of the dates in a small microwave-safe bowl and cover with water. Microwave for 1 minutes until very soft. Drain the water and place dates in a blender or food processor. If you can remove the skins easily, you’ll get a smoother ganache.
- Add the remaining ingredients to the blender and blend until very smooth, scraping down the sides as needed to ensure the dates break down completely.
- Transfer the mixture to a small saucepan over medium heat. Stir continuously until sooth and shiny. Remove from the heat before the fudge comes to a boil. At this point, you can use this recipe as Hot Fudge.
- Spoon about 1 1/2 teaspoons of the Hot Fudge into the center of the remaining 8 Medjool dates. Place in the refrigerator for 1 hour to allow the Hot Fudge to set into a hardened Ganache. Reserve any remaining slightly warm Hot Fudge to drizzle on the stuffed sates just before serving, for an even more decadent treat.