Fudge is an indulgence usually reserved for those who eat dairy—until now!
1 cup water
½ cup coconut sugar
½ cup soft pitted Medjool dates (about 8 dates)
1 (16-ounce) jar coconut butter, melted (not coconut oil)
¾ cup unsweetened cocoa powder or raw cacao powder
1 teaspoon pure vanilla extract
1 tablespoon ground decaf coffee, optional
1. Line a 9×13-inch baking dish with unbleached parchment paper. Paper should cover the bottom and go up the sides. Pinch corners to help the paper stay in place.
2. In a small saucepan, heat water over medium heat. Add coconut sugar and stir until sugar is just dissolved. Turn off heat.
3. Place sugar water and dates into the container of a food processor with the metal blade attachment. Process ingredients until smooth.
4. Add melted coconut butter, cocoa powder, vanilla and ground coffee. Process until smooth.
5. With a flexible silicone spatula, transfer fudge to prepared dish, spreading it evenly to edges. Refrigerate to set. Cut fudge into bite-size pieces and serve.
Each piece contains 252 calories, 19g total fat, 16g saturated fat, 0g trans fat, 0mg cholesterol, 11mg sodium, 24g carbohydrate, 7g fiber, 16g sugars, 3g protein, 9Est GL.