No-Bake Caramel Fudge

I grew up in a family where a dessert was the finishing part of almost every meal, and although I've long since lost the craving for confections after every dinner, I still occasionally enjoy having something around when the sweet tooth hits. But it's a very rare instance these days when I make a sugary dessert — in fact, I've hardly used white granulated sugar in years. Like my tastes in food generally, I've found that I much prefer healthier alternatives these days.

Making fudge from raw, natural and healthy ingredients is one of the easiest and most satisfying ways to enjoy those occasional indulgences. The preparation is nothing more than combining the few ingredients — usually a natural nut butter, a little natural sweetener like honey or maple syrup, and sometimes coconut oil or butter — and then refrigerating or freezing. Raw fudges are delicious and satisfying without the guilt of store-bought or sugar-laden baked treats.

The combination of medjool dates, cashew butter and a little maple syrup in this simple no-bake fudge tastes remarkably just like caramel and has the moist crumbly texture of soft toffee. Don't forget to scrape out every little bit of the fudge mixture from the bowl of the food processor to tide you over while the fudge sets.

No-Bake Caramel Fudge

Recipe by Lisa Turner
Published on August 25, 2020

Simple no-bake fudge using raw ingredients tastes just like caramel

Preparation: 15 minutes

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Ingredients:

14 medjool dates, pitted and roughly chopped
2/3 cup cashew butter
1 tablespoon maple syrup
1 1/2 teaspoons vanilla extract
a few pinches of sea salt

Instructions:

Line a standard 8-inch loaf pan with parchment paper, leaving enough overhang for easy removal.
In a food processor, blend together all of the ingredients until smooth and well combined. Scrape down the sides of the food processor as necessary.
Transfer this mixture to the prepared pan, and press down evenly and firmly using a piece of parchment paper or the back of a spoon. Put the pan in the freezer for at least 3 hours, or until set. When set, lift the fudge from the pan using the sides of the parchment paper, and gently slide onto a cutting board. Cut into desired sized pieces and serve. Store any remaining pieces in a well-sealed container in the freezer.

Makes about 16 pieces