• 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!