Salted Caramel Fudge


  • 8-10 medjool dates (soaked for 30 minutes)
  • 1 1/4 cups cashew butter (I made my own)
  • 1/4 cup coconut oil (measure after melting)
  • 2 T maple syrup
  • 1 tsp ground vanilla beans or 1/2 tsp vanilla extract
  • 3/4 tsp sea salt (use less if you want it less salty)
  • Optional: 1/3 cup chocolate chips


  1. Soak the dates in water for 30 minutes. Then drain and add them to a blender or food processor with the sea salt and vanilla beans. Blend into a caramel.
  2. In a small saucepan , on medium low heat, add the cashew butter, coconut oil and maple syrup. Stir until everything is combined.
  3. Fold in the caramel mixture.
  4. Line an 8x8 baking dish with parchment paper. Spoon the batter into the baking dish .
  5. If you want, sprinkle with chocolate chips.
  6. Place the baking sheet in the freezer to set.
  7. Once it's set, use a pizza cutter to cut into squares. Store in the fridge or freezer.
  8. Enjoy!


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