How to Make It
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.
Cut the fudge into 1-inch squares and serve cold.