Prep time: 2 hrs Cook time: 10 mins Rest time: 24 hrs Total time: 1 day 2 hrs 10 mins
Macronutrients per batch: 114g fat | 2g protein | 227g carbohydrates
Makes: 12 small squares
This animal-based date butter fudge is made with just five nutrient-dense ingredients – dates, raw milk, ghee (or butter), sea salt, and vanilla – and has a texture similar to classic fudge.
What you need to make Date Butter Fudge
Ingredients:
- Grass-fed ghee (or butter)
- Raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
- pitted Medjool dates
- Vanilla extract
- Sea salt (ASHLEYR for 15% off)
Equipment:
- 8″ cast iron pan (or other cooking pan)
- Blender
- Parchment paper
- Setting container for the fudge to form and rest; I used a 6×6 Tupperware container
Substitutions
Pasteurized milk will work in place of raw milk.
Deglet dates will work in place of Medjool dates, but I recommend using Medjool dates with this recipe due to their maple-y flavor.
How to make Date Butter Fudge
Prepare the dates.
Soak the pitted dates for 1-2 hours in a bowl with water.
Make the fudge batter.
In your 8″ cast iron pan (or small cooking pan), pour the raw milk (ASHLEY20 for 20% off), add the ghee (or butter) and vanilla, and bring to low-medium heat.
Stir until the ghee (or butter) is fully melted, about 3-4 minutes.
Add the soaked/pitted dates to your blender along with the ghee-milk-vanilla mixture and sea salt (ASHLEYR for 15% off).
Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
Blend until smooth.
Before pouring the fudge into your setting container, place a piece of parchment paper down.
Note: Do not skip this step as the fudge – even when fully frozen – is sticky. It will likely stick to the container if you don’t use parchment paper.
Pour the fudge batter into your setting container (on top of the parchment paper) and smooth out the top. I used a 6×6 Tupperware container.
Allow the fudge to set and firm up in the freezer for 24 hours.
This fudge took longer than I expected to firm up in the freezer. You may be tempted to eat it right away. This is totally fine, but it will be soft and won’t have that firm fudge-like texture right away.
To maintain its fudge-like texture, this fudge needs to be permanently stored in the freezer and consumed almost immediately. If left out a room temperature, it softens and gets sticky quickly. Enjoy!
Tips to make the best Date Butter Fudge
- Make sure you add parchment paper to the bottom of your setting container. The fudge – even when fully frozen – is sticky. It will likely stick to the container if you don’t use parchment paper.
- To maintain its fudge-like texture, this fudge needs to be permanently stored in the freezer and consumed almost immediately. If left out a room temperature, it softens and gets sticky quickly.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Date Butter Fudge
Date Butter Fudge
Equipment
- Setting container for the fudge to form and rest; I used a 6×6 Tupperware container
Ingredients
- 1/2 cup grass-fed ghee (or butter)
- 1/4 cup raw milk
- 1 cup pitted Medjool dates
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Prepare the dates.
- Soak the pitted dates for 1-2 hours in a bowl with water.
Make the fudge batter.
- In your 8" cast iron pan (or small cooking pan), pour the raw milk (ASHLEY20 for 20% off), add the ghee (or butter) and vanilla, and bring to low-medium heat.
- Stir until the ghee (or butter) is fully melted, about 3-4 minutes.
- Add the soaked/pitted dates to your blender along with the ghee-milk-vanilla mixture and sea salt (ASHLEYR for 15% off).
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Blend until smooth.
Pour the fudge batter into your setting container.
- Before pouring the fudge into your setting container, place a piece of parchment paper down. Note: Do not skip this step as the fudge - even when fully frozen - is sticky. It will likely stick to the container if you don't use parchment paper.
- Pour the fudge batter into your setting container (on top of the parchment paper) and smooth out the top. I used a 6x6 Tupperware container.
Allow the fudge to set and firm up in the freezer for 24 hours.
- This fudge took longer than I expected to firm up in the freezer. You may be tempted to eat it right away. This is totally fine, but it will be soft and won't have that firm fudge-like texture right away.
- To maintain its fudge-like texture, this fudge needs to be permanently stored in the freezer and consumed almost immediately. If left out a room temperature, it softens and gets sticky quickly. Enjoy!
What I used for this recipe:
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
These were super easy to make and such a delicious treat! I’ve made them two times now and they will continue to be in my rotation!
I’m excited to try these! Could you use heavy cream in place of milk?
Author
Yes!
Okay what?! I honestly was not expecting this recipe to be THAT good! Such simple ingredients, so fast to make it and it tastes like cookie dough! Yum! Doubling… maybe quadrupling the recipe next time! 😉
I never ever leave comments on recipes…but this is the exception! These are SO DELICIOUS. I have made them 3 times in the last month. I am a hardcore lover of caramels and I don’t miss them with these fudge bites. I also highly recommend making your own ghee instead of buying it. I think the homemade stuff just smells and tastes more caramelly than the store bought ghee (also cheaper, wow). Oh and if you buy dates in those little square containers, keep the container and line it with parchment paper and freeze your dates in it! I didn’t have a 6×6 Tupperware container and the medjool dates container worked great!
I have made the fudge and it’s amazing. However, I was curious to try adding some beef protein isolate protein powder to it. Should I add more milk to absorb the protein powder?
Author
I’d add the protein powder first. If the texture doesn’t change much, it’s probably okay. If it becomes a little dry, add 1/2 tbsp of milk until it regains the texture.