Pecan Date Chocolate Fudge

Pecan Date Chocolate Fudge

Prep Time: 15 minutes, 1 hour chill period

Cook Time: 14 - 16 minutes

Servings: 24 small squares

Ingredients:

• 3 cups raw pecan halves
• ½ tsp kosher salt
• ¼ cup melted coconut oil
• 1 cup pitted dates
• 1 tbsp vanilla extract
• ⅓ cup collagen peptides (optional)
• ⅓ cup cacao powder
• Flaky salt (optional)

Directions:

1. Preheat the oven to 350 F. Line a sheet tray with parchment paper.
2. Spread the pecan halves evenly on the tray, and bake for 14 - 16 minutes until darkened in color and fragrant. Remove from the oven and cool for 5-10 minutes.
3. Add the roasted pecans to a high speed blender or food processor along with the salt.
4. Starting on low, blend the pecans, scraping down the sides every so often, until a paste forms.
5. Add the melted coconut oil and continue blending until completely smooth and runny.
6. Add the pitted dates, vanilla, collagen peptides, and cacao powder. Blend until a thick paste/dough forms and everything is well combined.
7. Line a loaf tin (9x4 inch or around that size) with parchment paper and grease lightly with coconut oil. Dump the pecan date mixture into the pan and press down with a spatula until smooth and evenly spread across the tin.
8. Freeze the fudge for at least an hour, then cut into small squares.
9. Sprinkle with flaky salt and store in the freezer.