Vegan pecan and date fudge

Naturally sweet vegan pecan and date fudge made from Medjool dates, coconut oil and pecans. A firm, intensely caramel-like snack, completely dairy-free.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 4 g
• Fat: 18 g
• Carbs: 28 g

Ingredients

• 150g Medjool dates
• 50g coconut oil
• 2 tbsp almond butter
• 1 pinch of sea salt
• 50g pecans
• 1 tbsp cacao nibs

Method

You’ll need: frying pan · loaf tin · high-speed blender · chopping board · knife

1. Stone the soft Medjool dates and put them in a powerful blender with the almond butter and coconut oil.
2. Blend everything into a thick, caramel-like paste and add a good pinch of sea salt.
3. Roughly chop the pecans and toast them in a dry frying pan.
4. Knead the toasted nuts and the cacao nibs into the date paste.
5. Spread the mixture smoothly in a loaf tin lined with baking paper and freeze the fudge for 2 hours before cutting it into cubes.

Good to know

Chewy caramel made only from fruit and nuts.

Swaps

Almond butter → peanut butter (though the dish is then no longer strictly paleo).

Cooking tips

You really do need the fleshy Medjool dates – dry dates ruin the texture.

Storage

Keep the fudge in the freezer, as the coconut oil makes it too soft at room temperature.

Allergens

Contains tree nuts (almonds, pecans).

Frequently asked questions

Can you freeze pecan and date fudge?

Keep the fudge in the freezer, as the coconut oil makes it too soft at room temperature.

Dairy-free recipes