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.

Ingredients:

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

Directions:

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