Rating: 5 stars
521 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 521

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. Slideshow:  More Healthy Snack Recipes 

Melissa Hemsley
Jasmine Hemsley
February 2015

Gallery

© Nicholas Hopper

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
Makes about 60 squares
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement