Salted Caramel Fudge
A creamy, dreamy, deliciously indulgent fudge made with no refined flours or sugars using just a handful of real food ingredients that I bet you have on hand already and can be ready to devour in just a matter of minutes!And, and, it also happens to seriously good for you!
Ingredients
Base
- 1 1/2 cups almonds or pecans (or a mix)
- 1 cup desiccated coconut
- 3/4 cup dates, soaked for 30 minutes and drained
Filling 1
- 3/4 cup peanut or almond butter
- 1/3 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
Filling 2
- 3/4 cup tahini (sesame seed paste)
- 1/3 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- dash sea salt
Topping
- macadamia nuts (optional)
Instructions
Base
- Line a 6″ square cake pan with parchment paper both ways and over the top so the mixture is easier to remove once set.In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together when you press it between your fingers. Press the base layer into the bottom of your tin or pan.
Filling 1
- Blend ingredients for filling 1 in a food processor until it reaches a smooth liquid consistency. Pour over the base and chill in freezer until it firms up.
Filling 2
- Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency. Pour over the second layer and top with macadamia nuts (optional, but yummy!)Chill in freezer until it firms up. Then cut into 24 bite size portions or 12 bars. Store in freezer,