Ingredients

For the Fudge

1 cup raw almonds
1 cup raw walnuts
1 cup raw cacao
4 to 8 medjool dates (pitted)
agave (how much will depend, see the directions)

For the Caramel

1/3 cup almond butter
1/3 cup coconut oil
1/2 cup maple syrup
1 teaspoon vanilla
a dash of salt

Other Ingredients

Shredded coconut for the top

Directions

Place the almonds and walnuts for the fudge in a food processor fitted with the ‘S’ blade. Pulse until finely ground. Add in the raw cacao, and turn the processor on until the nuts and cacao are well-blended and are a fine powder.

Add in at least 4 and no more than 8 dates, depending on your taste. Process until uniform and the dates are fully incorporated into the mixture.

Now, turn the food processor on, and start slowly drizzling in agave through the feed tube in the top until the mixture comes together and forms a solid ball of dough. You want it to have the consistency of playdough.

Line a loaf pan with waxed paper or plastic wrap, and press the fudge into the bottom of the pan. Cover the top of the fudge with the waxed paper or plastic wrap, and refrigerate while you make the caramel. Don’t wash the food processor, you are about to use it again!

Put all of the ingredients for the caramel in the food processor, and process it until it turns into liquidy, gooey, delicious caramel.

The caramel may have become quite warm, so put it in the refrigerator to cool.

While the caramel is cooling, remove the fudge (which should be firm now), and cut it into pieces.
Remove the caramel from the refrigerator, and frost each piece of fudge with some caramel.

Now top each piece with shredded coconut, and enjoy! You can also lightly toast your coconut first, if you prefer toasted coconut (which is less traditional, but very yummy)!

Gluten-Free Vegan German Chocolate Fudge