"Growing up in Cornwall, there were always many fudge shops around. As an adult, I love fudge, but all that sugar and butter is just no good for you. This tastes just as satisfying, and you can enjoy more than one piece without the sickly feeling after. It’s the perfect dose for a small sweet fix."
Fudge
5
- ★★
- ★★
- ★★
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- Recipe Card
Prep time: 15mins
Cook time: 2hrs
Serves or Makes: 20
Recipe Card
ingredients
- 300 gram Medjool dates, pitted
- 5 tbsp almond butter
- 2 tbsp coconut butter
- 1 tbsp coconut oil, melted
- 2 tbsp cacao powder
- 1/4 teaspoon vanilla powder
- Pinch of Himalayan salt
Method
Step 1
Place all the ingredients into a food processor and whizz until everything is combined and the mixture is smooth.
Step 2
Line a small rectangular tin with parchment paper and pour the fudge mix in. If your tin isn’t quite the right size, just push the mixture to one end and make sure the fudge is about 2cm deep.
Step 3
Place the fudge in the freezer for 2 hours until solid, then chop it into 2cm by 2cm pieces. Separate these, place them back in the freezer and take out 5 minutes before serving.