Salted Caramel Fudge

I’m one of those people that eats things separately. One of those ‘nibble all the chocolate off the crunchy bar, eat the hokey pokey separately’ kind of people (not that I would ever eat one now!). If it has layers, I will usually eat it in layers…and I recently enjoyed eating the caramel layer of my raw caramel slice so much, that I decided to make a fudge version of this creamy little deliciousness.

Gluten, dairy, refined sugar, egg free, paleo, raw vegan.


1/2 cup coconut oil, melted

6 pitted fresh medjool dates or 1/2 cup dried dates soaked in boiling water for an hour

1/4 cup almond butter

1/4 tsp vanilla

1/4 cup coconut cream

Salt flakes


1. With a stick blender, blend coconut oil, dates, almond butter and vanilla until nice and smooth.

2. Add coconut cream. The mixture should become creamy and fluffy. Have a taste – if you would like it sweeter, add more dates.

3. Pour into moulds or a tin lined with baking paper, sprinkle with salt flakes and set in the fridge or freezer for at least 30 minutes.

x Aunty Bee

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