This milk chocolate caramel fudge is everything a good fudge should be. It has a super smooth texture, a rich chocolate caramel flavour and just the right amount of fudginess.

It’s super easy to make. Simply melt the coconut oil then throw all the ingredients into a blender. Blend on high until smooth, pour into a pan and chill to set.

Best of all? It’s completely plant based/vegan, dairy, gluten and refined sugar free.

The inspiration for this milk chocolate caramel fudge recipe came from two of my previous recipes for salty chocolate peanut butter fudge and fudgey raw chocolate with sour cherries. I wanted to create an even simpler, much more creamier version using dates as the whole food sweetener. I chose Medjool dates in particular for this recipe because of their beautiful caramel flavour, but if you don’t have them regular dates work equally well.

Some people get worried when they see dates in a recipe due to their high fructose content. But it’s worth remembering that dates are in their whole form, which means the fructose is wrapped up alongside all their natural fibres, vitamins and minerals. This means the absorption of the fructose is much slower than any of the free forms like high fructose corn syrup or fruit juice, and won’t cause those unwanted blood sugar spikes.

Of course, this fudge and any other sweet treat is just that, a treat. It’s definitely not something you should eat every day or all in one sitting.

Less is definitely more, and a great way to avoid eating it all in one go is to divide it into several small containers and pop them in the freezer. This way you can bring out one container at a time and you won’t be tempted to scoff the lot! 



Milk Chocolate Caramel Fudge

Makes: 1 small tray, approximately 16 pieces
Prep time: 10 minutes Set time: 20 minutes

2/3 cup coconut oil
1 cup coconut milk (I used Little Island’s drinking coconut milk but any plant based milk will work)
1/3 cup raw cacao powder
6 (100g) Medjool dates
1/2 tsp pink Himalayan salt

Prepare a small brownie tin approximately 20cm x 20cm by lining with a piece of baking paper.

Gently melt the coconut oil by placing it in a heat proof bowl set over a bowl of steaming water with the heat turned off.

In a food processor or blender combine the coconut milk, raw cacao powder, dates, salt and melted coconut oil and blend on high until smooth.

Pour the mixture into the prepared tin and spread evenly with a spatula then place in the fridge or freezer to set.

When the fudge is set, lift out of the tin and cut into squares.

Store the fudge in a sealed container in the fridge for a couple of weeks or in the freezer up for 2 months.