1-First Step: Line an 8×4-inch loaf pan with parchment paper. Let overhang for easy lift-out. This prevents sticking and makes cutting clean. Take 2 minutes. Press paper into corners. Spray lightly if needed, but usually not.

2-Second Step: Soak dates in hot water for 10 minutes until soft. Drain well and pat dry with a towel. Soft dates blend easy. Dry ones clump. Pat extra to remove moisture. This step takes 12 minutes total. Use pitted Medjool for smoothest results.

3-Third Step: Process dates in a food processor to a smooth paste. Scrape sides as needed, about 1-2 minutes. Stop and push down chunks. You want no bits for creamy fudge. If sticky, pulse more. This builds the base.

4-Fourth Step: Melt chocolate in microwave in 30-second bursts, stirring each time. Or use double boiler on low. Stir until smooth. Let cool 2-3 minutes. Hot chocolate can seize the mix. Aim for pourable but not scalding. Takes 2 minutes cook time.

5-Fifth Step: Add peanut butter to date paste. Process until combined, 30 seconds. This mixes fats evenly. Natural peanut butter blends best without oils.

6-Sixth Step: Pour in cooled melted chocolate. Process until thick, even paste forms, 1 minute. Scrape if needed. Order matters: dates, then PB, then chocolate stops seizing.

7-Seventh Step: Spread mix in prepared pan. Smooth top with spatula. Press even for uniform pieces. Takes 2 minutes.

8-Eighth Step: Refrigerate 1-2 hours until firm. Or freeze 30 minutes for faster set. Do not skip chill; it sets texture.

9-Final Step: Lift out with parchment. Cut into 1-inch squares for 21 pieces. Garnish with salt sprinkle if you like. Store right away. Enjoy cold or slightly softened.