Step 1

Place the dates in a bowl or mason jar and cover with boiling water. Let sit 10 minutes. Drain and transfer to a blender, blend until smooth.

Step 2

Chop the dark chocolate into shreds and place in a medium bowl.

Step 3

Over high heat melt the coconut cream and bring to a simmer. Once simmering pour over the chopped chocolate and stir to combine and melt. Once the chocolate is melted stir in the coconut oil, date paste, cacao powder, and peppermint extract.

Step 4

Line a baking dish with parchment paper and transfer the mixture. Shape it into a square that is 1.5" thick. Top with cacao nibs and chill for 4-5 hours until set.

Step 5

Slice the fudge into small squares, store in the refrigerator for up to 10 days.