2 C pitted dates, chopped + packed
1/2 C tahini (tip: opt for an organic tahini with 1 ingredient --sesame seeds! Make sure there are no added salts or oils)
1/4 C virgin coconut oil, melted
1/2 C raw cacao powder
1 teaspoon pure vanilla extract
1 pinch sea salt
1/4 C chopped walnuts (optional)
2 T raw hemp seeds
2 T raw, unsweetened coconut flakes
1/4 C chopped walnuts
Chop and pit dates if necessary, put in a bowl and cover with filtered water. Let soak for 30 minutes.
Melt coconut oil while dates are soaking and prepare an 8x8 pan by lining it with parchment paper.
Once dates are done soaking, add to food processor with tahini, melted coconut oil, cacao powder, vanilla extract, and sea salt. Process until smooth.
Add in 1/4 C walnuts and process until combined.
Pour fudge batter into prepared pan and smooth until fudge is at desired thickness.
Add desired toppings and lightly press into fudge.
Refrigerate overnight, or at least 6 hours.
Remove from fridge and flip fudge over to peel away parchment paper. Flip fudge back over to right side up and cut and serve.
Recipe adapted from this one.