Holiday Date Fudge
Servings: 12
Preparation Time: 40 minutes
Ingredients:
- 1 pound pitted Medjool dates
- 1/4 cup Gold Label Virgin Coconut Oil
- 1 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 tablespoons honey
- 1 1/2 cups pecan or walnut pieces
Directions:
Soak pitted dates in hot water for 10 minutes, then drain well and dry on paper towels. Blend the dates and coconut oil in a large food processor until smooth. Add cocoa, vanilla extract, and honey, and continue to blend until mixed well. Recipe can be made in 2 half batches for easier blending.
Put fudge mixture into 1 gallon heavy-duty freezer Ziploc bag. Add nuts and seal bag with most of the air out, then massage by hand until the nuts are mixed well into the fudge. Press all the air out of the bag, seal, and place on flat surface. Press down firmly to shape the fudge. Refrigerate for 1 day.
Compress fudge again on the 2nd day to get a firmer fudge consistency. On the 3rd day, it can be cut into 12 pieces. Keep refrigerated until served.
For holiday meals, freeze separated fudge pieces for 1 hour, then stack fudge on a chilled serving plate immediately before table presentation.
Recipe and photo submitted by Kathleen, Anaheim, CA.
