Always in search of a healthy treat, I was inspired by this fudge recipe that uses dates as a base and provides its sweetness. Large and plump, Medjool dates are a perfect natural sweetener for bars, smoothies and baked goods. Dates are a stone fruit that are high in fiber and a rich source of antioxidants. Choose dates that are shiny, unbroken, and not too firm. Both the coconut oil and almond butter have a dual purpose of providing great flavor, and the “glue” to keep the bar together without using 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 the bars are ready to serve.
Ingredients
- 2 cups pitted Medjool dates
- 1 cup almond butter
- 1/4 cup virgin coconut oil
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- unsweetened shredded coconut
Servings:
Instructions
- 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, using 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.
Looks so yummy