Evenings are slowly getting chillier, and quickly growing darker. Already, I want to spend more of them curled up in my kitchen. While summer is filled with some of my favorite produce, it’s autumn and winter when I move into my real cooking groove.
It’s also prime wedding season, and my photo ventures call for portable, energy-packed snacks like these.
Inspired by a recipe I saw on Food & Wine, I knew I had to try this “fudge”.
No sugar. Just dates. This is the kind of fudge that’ll sustainably spike your energy, not pull it down, while bringing all the sweet goodness you’d expect from fudge.
Throw some toasted sesame seeds on top for an extra punch of flavor, and toss a few coconut flakes on there too for some crunch.
Peanut Butter Date Fudge
- November 18, 2016
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Ingredients
- 2 cups pitted Medjool dates
- 1 cup salted all natural peanut butter
- 1/4 cup extra-virgin coconut oil
- 1 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 2 Tbsp. toasted coconut flakes
- 1-2 Tbsp. toasted sesame seeds, optional
Directions
- Step 1
- Line an 8-inch ,square baking dish with aluminum foil or parchment paper. Grease with butter or Earth Balance.
- Step 2
- In a food processor, combine the dates, peanut butter, coconut oil, cinnamon and vanilla and puree until smooth. Use a spatula to transfer the fudge to the prepared pan. Gently press to spread into a single layer. Garnish sesame seeds and coconut flakes. Refrigerate for at least one hour. Serve cold.
