The present invention relates to a sweet food product made from dry fruit having the same physicochemical properties as chocolate and comprising: between 25 and 45% by weight of dry fruit representing a total fat contribution coming from said dry fruit representing, at most, 25% by weight relative to the total weight of said food product； between 25 and 45% by weight of saccharose or another anhydrous sweetening material； between 20 and 40% by weight of cocoa butter or any other vegetable fat, solid at ambient temperature, used as a partial or total substitute for the cocoa butter； optionally, an emulsifier at a content of less than or equal to 1%； said sweet food product having a particle size of less than or equal to 50 μm, and the method for preparing same.
