I cannot tell you how excited we are to bring you this salted date caramel fudge! You are not going to believe how insanely delicious this treat is. The other best part is that it’s like the easiest thing in the world to make. Woohoo!! If you are anything like the both of us, you too have a sweet tooth and sometimes it’s just fun to add something new to the mix. Once again, in our typical fashion, we used dates to eliminate the refined sugar and make it well, you know, healthy!! Ha. That’s our story and we’re sticking to it. I mean, if you are going to have a sweet treat, this recipe is far better than many of the other options that are out there! So get this, this fudge is literally just peanut butter, dates, vanilla and coconut oil, topped with some beautiful salt flakes. You are probably wondering how that can even be true. Well, believe it and let me just tell you the quick and easy steps.
tStart by combining the peanut butter, dates, vanilla and coconut oil in the food processor until it’s nicely broken down. If it’s a bit thick, you can add a little more coconut oil. Once you’ve completed this step, just press the mixture into a parchment lined 8×8 baking dish. You can use the back of a spoon to make sure that it’s pressed down evenly. Then sprinkle with the salt and pop it into the freezer.
Let it freeze for at least an hour before you take it out and cut it into squares. You will want to store the squares in the freezer but we are promising you that they won’t last very long. We hope you love this recipe as much as we do!
- 1 C medjool dates, pitted (if dates are dry soak in boiking water for 30 mins)
- ½ C peanut butter (we used Skippy natural)
- 1 tsp vanilla
- 1-2 Tbsp coconut oil
- maldon salt or fleur de sel
- Using a food processor add dates, peanut butter, vanilla and 1 Tbsp coconut oil. Allow to run on high speed until completely broken down. Add additional 1 Tbsp coconut oil if the mixture seems dry.
- Line a 8X8 inch baking dish with wax paper. Add date fudge mixture and press down evenly with the back of a spoon. Sprinkle with salt.
- Freeze for at least 1 hour before cutting into squares. Store in the freezer in an airtight container.
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