Always in search of a healthy treat, I was inspired by this fudge recipe that uses dates as a base and provides its sweetness. Both the coconut oil and almond butter have a dual purpose by providing great flavor and the “glue”, without any flour. This fudge recipe involves no cooking and is easy to prepare. It’s just a quick trip through the food processor, a few hours of chilling, and it’s ready to serve. This is a great breakfast option, instead of a pre-packaged protein bar. Yum!
- 2 cups pitted Medjool dates
- 1 cup almond butter
- 1/4 cup extra-virgin coconut oil
- 1/2 teaspoon pure vanilla extract
- Sea salt and unsweetened shredded coconut, for garnish
Line an 8-inch square baking dish with parchment paper, leaving a one-inch overhang on all sides. Combine the dates, almond butter, coconut oil and vanilla extract in a food processor and blend until smooth. Add the fudge batter to the baking dish and spread it out in an even layer. Use a spatula or your fingers to reach into the corners of the tray. Garnish the fudge with the sea salt and unsweetened coconut. Cover the tray and place it in the refrigerator to chill for at least 2 hours. You can leave it to chill overnight. Once it’s firm, cut into squares and serve.
Inspiration: Food and Wine Magazine