Date-and-Almond Fudge with Sesame and Coconut

by Cindi SutterFounder of The Spirited Table® - Contributed by Food & Wine - Melissa Hemsley and Jasmine Hemsley -  Photo © Nicholas Hopper -  Published February 2015

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats--coconut oil and roasted almond butter--for a sticky, rich and satisfying vegan sweet.

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


  1. Line an 8-inch square baking dish with parchment paper, leaving 1 inch of overhang.
  2. 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.
  3. 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.
  4. Cut the fudge into 1-inch squares and serve cold.

Cook’s Note
The fudge can be refrigerated in an airtight container for 1 week or frozen for up to 1 month.