Ingredients:
12 oz (340 g) pitted Medjool dates
4 oz (113 g) dried figs
1 cup (250 mL) almond or almond hazelnut butter
1/3 cup (80 mL) coconut oil
1 tsp (5 mL) vanilla extract
1 Tbsp (15 mL) shredded unsweetened coconut
2 tsp (10 mL) chia seeds
1/2 tsp (2 mL) sea salt
Directions:
- Thinly slice 3 dates and 2 figs, and set aside for garnish. Coarsely chop remaining dates and figs and place in food processor. Whirl until finely chopped. Add nut butter, coconut oil, and vanilla. Purée until as smooth as possible.
- Scrape mixture into 8 in (20 cm) square pan lined with parchment paper. Press into even layer, then scatter sliced dates and figs evenly overtop. Sprinkle with coconut and chia, then freshly grind sea salt overtop.
- Cover with another piece of parchment and press down so garnish sticks. Refrigerate until firm, at least 2 hours, preferably overnight. Fudge cuts easiest when really cold—the texture will soften slightly at room temperature.
Each square contains: 98 calories; 1 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 11 g total carbohydrates (8 g sugars, 1 g fibre); 34 mg sodium
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