Date Butter Fudge

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:

Equipment:

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.

date butter fudge

date butter fudge

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 6×6 Tupperware container.

date butter fudge

date butter fudge

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!

date butter fudge

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.

date butter fudge

A few of my other favorite sweet eats:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Date Butter Fudge

date butter fudge

 

Print Recipe
5 from 1 vote

Date Butter Fudge

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.
Prep Time2 hrs
Cook Time10 mins
Resting Time1 d
Total Time1 d 2 hrs 10 mins
Food Type: Candy, Dessert, Snack
Cuisine: American
Diet Preference: Candy, Desserts, Egg-Free, Gluten-Free, Nightshade-Free, Nut-Free, Pastry, Snack
Servings: 12 small squares

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

Ingredients

  • 1/2 cup grass-fed ghee (or butter)
  • 1/4 cup raw milk (ASHLEY20 for 20% off); Note: pasteurized milk will work fine
  • 1 cup pitted Medjool dates
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt (ASHLEYR for 15% off)

Instructions

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:

Sweet Beef Bark

Blueberry Pancake Cookies

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

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!

Follow:
Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

Share:

3 Comments

  1. Meredith
    August 9, 2022 / 6:54 pm

    5 stars
    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!

  2. Anne
    November 15, 2022 / 9:03 pm

    I’m excited to try these! Could you use heavy cream in place of milk?

    • Ashley Rothstein
      Author
      November 16, 2022 / 6:52 pm

      Yes!

Leave a Reply

Your email address will not be published.

Recipe Rating