Raw Caramel Fudge Recipe with Dates and Macadamias - Eating Vibrantly (2024)

23 Jul 2013 • Updated 9 Aug 2020

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You’re either going to curse me or bless me for sharing this recipe for raw caramel fudge with you.

You’ll bless me because this would have to be one of the simplest recipes ever. (Short of eating a macadamia stuffed in a date, that is.)

And you won’t believe just how magnificent two simple ingredients can taste. (Think warm tingly glow from your head to your toes.)

Or how easy it easy to clean out of the blender. (It practically falls out.)

And you’ll love how impressed everyone is with your culinary prowess. (I like the sound of that, “culinary prowess”. Yes, I’ll have some of that.)

On the other hand, you’ll curse me once you realise just how addictive this stuff is.

And how quickly it disappears from the freezer, moments after you finish making it. (“Hey, it’s not even frozen yet!”)

And because you can’t use the “I’m too busy” excuse any more.

And once you realise just how easy it is to keep eating more. (“Just one more piece. Oh maybe just one more. One more won’t hurt…”)

Does that make me cruel, sharing a recipe with you that will create so much internal conflict?

Maybe. But you’re an adult. I know you can handle it.

Besides, how could I deny you the magic of this raw caramel fudge with just two ingredients?

Just two. Dates. Macadamias.

That’s it. Nothing more.

Equal amounts of both.

It’s so easy it barely justifies writing it down.

But I will. Just for you.

I dare you to stop at just one piece.

Tips

• If you want something a little lighter in fat, you could try using cashews instead of macadamias. I haven’t tried this yet, but I plan to, sometime, eventually…
• You could probably also try figs instead of dates in this recipe, which would of course change the flavour, but in a good way, I’m sure.
• I was a bit hesitant about making something so solid in my blender – I’m more used to making smoothies, dips, cheeses, and other “runnier” dishes – but you have to trust me when I say that this really works in the blender (I use a Vitamix). And it comes out SO cleanly, you’d almost think you hadn’t used the blender, so nothing goes to waste either.
• This can be a bit tricky to get out of a container, even after it’s frozen, so you may want to line your tin/container with baking paper (or something) to make it easier to get out.
• You can eat this amazing raw caramel fudge straight from the freezer. It can be quite firm though, so smaller pieces tender to be gentler on your teeth.

My inspiration

I honestly can’t remember how I stumbled onto this recipe. Maybe I was looking for caramel recipes. Or maybe someone wonderful shared it with me. Sometimes I just find stuff by magic.

Regardless, this recipe was gifted to us by the lovely Bianca, over at Wholefood Simply.

She also shared a nut-free version using tahini (plus an amazing raw vegan caramel slice recipe I might just have to try one day), so head over to her blog and check it out.

And have an awesome day!