steps

1. 1.

   In a medium bowl, blend the pitted Medjool dates with almond butter and melted coconut oil until smooth and creamy.

2. 2.

   Stir in the raw cacao powder, vanilla extract, and sea salt until well combined.

3. 3.

   If desired, fold in the chopped nuts for added texture and crunch.

4. 4.

   Line an 8x8 inch baking dish with parchment paper for easy removal.

5. 5.

   Pour the fudge mixture into the prepared baking dish, spreading it evenly.

6. 6.

   Refrigerate for at least 2 hours, or until firm.

7. 7.

   Once set, lift the fudge out of the dish using the parchment paper and cut it into squares.

8. 8.

   Store any leftovers in an airtight container in the refrigerator.