Date-and-Almond Fudge with Sesame and Coconut

• 14 ounces pitted Medjool dates (2 cups), plus sliced dates for garnish
• 1 cup roasted almond butter
• 1/4 cup extra-virgin coconut oil
• 1/2 teaspoon pure vanilla extract
• Flaky sea salt, sesame seeds and unsweetened shredded coconut, for garnish

1. Line an 8-inch square baking dish with parchment paper, leaving 1 inch of overhang.
2. In a food processor, combine the dates, almond butter, coconut oil and vanilla and puree until a smooth paste forms.
3. Scrape the mixture into the prepared pan and, using your fingertips or a spatula, press it into an even layer.
4. Garnish the top with sliced dates, flaky sea salt, sesame seeds and shredded coconut, pressing gently to help them adhere.
5. Refrigerate until firm, about 1 hour.
6. Cut the fudge into 1-inch squares and serve cold.

dates, butter, extravirgin coconut oil, vanilla, salt

Taken from www.foodandwine.com/recipes/date-and-almond-fudge-sesame-and-coconut (may not work)