Date-and-Almond Fudge with Sesame and Coconut

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats--coconut oil and roasted almond butter--for a sticky, rich and satisfying vegan sweet.

  • Active:
  • Total Time:
  • Servings: Makes about 60 squares
KEY: Christmas, Holiday Open House, Thanksgiving, Candy & Sweets, Basic/Easy, Fast, Gluten-Free, Healthy, Make Ahead, No-Cook, Staff Favorites, Vegetarian, Snack

Related Video

More Videos
How to Make White Chocolate Candies


  • 14 ounces pitted Medjool dates (2 cups), plus sliced dates for garnish
  • 1 cup roasted almond butter
  • 1/4 cup extra-virgin coconut oil
  • 1/2 teaspoon pure vanilla extract
  • Flaky sea salt, sesame seeds and unsweetened shredded coconut, for garnish

How to make this recipe

  1. Line an 8-inch square baking dish with parchment paper, leaving 1 inch of overhang. In a food processor, combine the dates, almond butter, coconut oil and vanilla and puree until a smooth paste forms. Scrape the mixture into the prepared pan and, using your fingertips or a spatula, press it into an even layer. Garnish the top with sliced dates, flaky sea salt, sesame seeds and shredded coconut, pressing gently to help them adhere. Refrigerate until firm, about 1 hour.

  2. Cut the fudge into 1-inch squares and serve cold.

Make Ahead

The fudge can be refrigerated in an airtight container for 1 week or frozen for up to 1 month.

Contributed By Photo © Nicholas Hopper Published February 2015

Related Video

More Videos
How to Make White Chocolate Candies

507823 recipes/date-and-almond-fudge-sesame-and-coconut 2015-01-22 Melissa Hemsley, Jasmine Hemsley christmas|holiday-open-house|thanksgiving|candy-and-sweets|20-for-a-crowd|basic-easy|fast|gluten-free|healthy|make-ahead|no-cook|staff-favorite|vegetarian|snack february-2015 recipes,date-and-almond-fudge-sesame-and-coconut 507823