Ingredients:

  • 2 cups (300g) pitted Medjool dates, packed
  • 1/4 cup (60ml) hot water
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (125g) creamy almond butter
  • 2 tbsp (30ml) melted coconut oil
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tbsp (8g) flaky sea salt
  • 2 tbsp (15g) unsweetened cocoa powder

Instructions:

  1. Place the pitted dates in a small bowl and cover with hot water. Let them soak for 5-10 minutes until plump and tender. Drain the water well.
  2. Add the soaked dates, almond butter, melted coconut oil, vanilla, fine sea salt, and unsweetened cocoa powder to a food processor. Pulse to break up the dates, then blend on high for 1-2 minutes until the mixture is a smooth, glossy dough.
  3. Line an 8x8 inch baking pan with parchment paper. Transfer the mixture into the pan and use a rubber spatula to press it firmly and level the top. Sprinkle the top with flaky sea salt.
  4. Place the pan in the freezer for 30 minutes to firm up. Lift the fudge out using the parchment paper and slice into 18 equal bars.