- 2 cups pitted Medjool dates
- 1 cup raw almond butter
- ¼ cup coconut oil
- ½ tsp pure vanilla extract
- Unsweetened shredded coconut to garnish
- Line an 8-inch square baking dish with parchment paper.
- Combine dates, almond butter, coconut oil, and vanilla in food processor and process until smooth paste forms.
- Scrape the mixture into the prepared pan. Press it into an even layer using your fingers or spatula.
- Garnish the top of fudge
- Refrigerate until firm, at least 1 hour.