Healing the Body With Chocolate and Other Tips for Happy Eating From a Ballerina - WSJ

Make the date paste: Boil a kettle of water. In a blender or food processor, combine dates and a splash of hot water. Process to make a thick paste.Line an 8-by-8-inch baking dish with parchment paper and set aside.Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bowl without touching it, and heat to a steady simmer. Add chocolate and coconut oil, and melt, stirring, until silky.Use an electric mixer to combine nut butters, maple syrup, 1/2 cup date paste, vanilla, peppermint, salt and arrowroot. Carefully pour in melted chocolate mixture and mix until smooth and thoroughly combined, scraping down sides as needed. If mixture is too thick, add a touch more maple syrup. Pour mixture into prepared baking dish, spread evenly and smooth top. Sprinkle with cacao nibs and crushed candy canes.Place fudge in refrigerator or freezer to set, at least 20 minutes. Cut into small even squares. Store in refrigerator up to 1 week or in freezer up to 1 month.