Figgy Date Fudge


Makes 36 squares.

This is what you want to reach for when craving something sweet ’n’ salty. The seedy figs add a pleasant crunch to the butterscotch sweetness from the dates. Slip a square or two into your purse or gym bag for an emergency pick-me-up.

Make ahead

Keep whole or cut into squares and wrap each individually. Refrigerate for up to 1 week or freeze for up to 3 months. They even taste great frozen!


12 oz (340 g) pitted Medjool dates

4 oz (113 g) dried figs

1 cup (250 mL) almond or almond hazelnut butter

1/3 cup (80 mL) coconut oil

1 tsp (5 mL) vanilla extract

1 Tbsp (15 mL) shredded unsweetened coconut

2 tsp (10 mL) chia seeds

1/2 tsp (2 mL) sea salt


Thinly slice 3 dates and 2 figs, and set aside for garnish. Coarsely chop remaining dates and figs and place in food processor. Whirl until finely chopped. Add nut butter, coconut oil, and vanilla. Purée until as smooth as possible.

Scrape mixture into 8 in (20 cm) square pan lined with parchment paper. Press into even layer, then scatter sliced dates and figs evenly overtop. Sprinkle with coconut and chia, then freshly grind sea salt overtop.

Cover with another piece of parchment and press down so garnish sticks. Refrigerate until firm, at least 2 hours, preferably overnight. Fudge cuts easiest when really cold—the texture will soften slightly at room temperature.


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