Date-and-Almond Fudge with Sesame and Coconut

By DreiFromBK

Ingredients

• 14 ounces pitted Medjool dates (2 cups), plus sliced dates for garnish
• 1 cup roasted almond butter
• 1/4 cup extra-virgin coconut oil
• 1/2 teaspoon pure vanilla extract
• Flaky sea salt, sesame seeds and unsweetened shredded coconut, for garnish

Details

Servings 60
Cooking time 80mins
Adapted from foodandwine.com

Preparation

Step 1

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.