Jump to Recipe

There’s something incredibly satisfying about making your own fudge—especially when it’s this simple, no-bake version that honestly tastes like a decadent treat. This Coconut Cashew Date Fudge is my go-to when I want something sweet, rich, and a little bit fancy, without spending hours in the kitchen. It’s made with just a handful of whole food ingredients, and the texture is magically creamy and firm, almost like a classic fudge but without any refined sugar or dairy. The combination of nutty cashews, sweet dates, and rich coconut creates a flavor that’s complex and deeply satisfying. You’ll notice the aroma of toasted coconut and vanilla as you mix it—it’s honestly heavenly. This isn’t just a recipe; it’s a little moment of kitchen magic that proves healthy treats can be utterly indulgent. Trust me, once you try it, you’ll be making batch after batch.

Recipe Overview

Why You’ll Love This Coconut Cashew Date Fudge

It’s incredibly simple to make. Honestly, if you can operate a food processor, you can make this fudge. There’s no baking, no candy thermometers, and the whole thing comes together in about 15 minutes of active time.
The texture is pure magic. The trick is getting the blend just right—creamy from the cashews, chewy from the dates, with little bursts of coconut texture. It’s firm enough to slice but melts delightfully in your mouth.
It’s made with whole food ingredients. Every component, from the nuts to the natural sweeteners, is something you can feel good about. It’s a treat that nourishes you while it satisfies your sweet tooth.
It’s endlessly customizable. Feel like adding a pinch of sea salt on top? Or maybe a drizzle of dark chocolate? This recipe is a wonderful base for your own creative twists.

Ingredients & Tools

200 g raw cashews
150 g pitted Medjool dates
60 g unsweetened shredded coconut, plus extra for topping
3 tbsp coconut oil, melted
2 tbsp maple syrup (or another liquid sweetener)
1 tsp pure vanilla extract
1/4 tsp sea salt

Tools: 8×4 inch loaf pan, food processor, parchment paper, spatula

Using high-quality, fresh ingredients really makes a difference here. Fresh, soft Medjool dates are key for that perfect sticky sweetness and creamy blend, while raw cashews give it that neutral, buttery base. Don’t skip the salt—it makes all the flavors pop.

Nutrition (per serving)

Calories: 180 kcal
Protein: 3 g
Fat: 11 g
Carbohydrates: 19 g
Fiber: 2 g

Serves: 12 | Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes

Before You Start: Tips & Ingredient Notes

Soak your cashews? If you have a high-powered blender, you can use raw cashews straight from the bag. For a standard food processor, soaking them in hot water for 15-20 minutes first will help you achieve an ultra-smooth, creamy texture without overworking your machine.
The secret to perfect dates. Make sure your Medjool dates are fresh and soft. If they’re a little dry or hard, soak them in warm water for 10 minutes to rehydrate them, then drain and pat dry thoroughly before using. This ensures they blend into a smooth paste.
Don’t skip the chill time. I know it’s tempting to dig in right away, but this fudge needs a solid couple of hours in the fridge to firm up properly. It’s what gives it that classic, sliceable fudge texture we’re after.
Line your pan properly. Using parchment paper with a little overhang on the sides is a game-changer. It makes removing the whole block of fudge so easy and ensures you get clean, beautiful slices.

How to Make Coconut Cashew Date Fudge

Step 1: First, prepare your pan. Take an 8×4 inch loaf pan and line it neatly with a strip of parchment paper. You want the paper to overhang on the two long sides—this will act as your handles to lift the fudge out later. A little spritz of water on the pan before placing the paper can help it stick in place. Set this aside.

Step 2: Now, let’s get blending. Add your raw cashews to the bowl of a food processor. Pulse them for about 30-60 seconds until they’ve broken down into a fine, sandy meal. You’ll notice the sound change from loud crunches to a softer, whirring sound—that’s your cue. Be careful not to over-process at this stage, or you’ll start making cashew butter.

Step 3: It’s time for the sticky stars. Add the pitted Medjool dates, the unsweetened shredded coconut, melted coconut oil, maple syrup, vanilla extract, and sea salt to the food processor with the cashew meal. Now, lock the lid on and let it run. Process for a good 1-2 minutes, stopping to scrape down the sides once or twice with a spatula. The mixture will first look crumbly, then it will start to clump together, and finally, it will form a cohesive, slightly sticky ball that moves around the bowl as one.

Step 4: Press it in, don’t stress it in. Transfer the entire fudge mixture into your prepared loaf pan. It will be quite thick. Use your fingers or the flat bottom of a measuring cup to press it down firmly and evenly into all the corners. The more compact you make it, the better the final texture will be. You want a smooth, uniform surface.

Step 5: Add the finishing touches. Sprinkle the top with an extra tablespoon or two of shredded coconut, gently pressing it down so it adheres. This gives a lovely visual texture and an extra burst of coconut flavor in every bite.

Step 6: The final, most crucial step: patience. Carefully place the pan in the refrigerator. Let it chill for at least 2 hours, or ideally until it’s very firm. This allows the coconut oil to solidify, binding everything together into that perfect fudge consistency. Overnight is even better if you can wait!

Step 7: Time to slice and serve. Once fully set, use the parchment paper handles to lift the entire block of fudge out of the pan. Place it on a cutting board. Using a sharp knife, slice it into 12 even squares or rectangles. For super clean cuts, you can briefly run the knife under hot water and wipe it dry between slices.

Serving Suggestions

Complementary Dishes

A fresh fruit platter — The bright, acidic notes of berries or citrus segments cut through the rich, sweet fudge beautifully, creating a perfect balance on a dessert plate.
A small cup of tangy yogurt or labneh — A dollop of something creamy and slightly sour provides a wonderful contrast that makes each bite of fudge feel even more luxurious.

Drinks

Hot black coffee or a strong espresso — The bitterness of the coffee is a classic partner for sweet, nutty desserts, making for a truly sophisticated little treat.
A glass of chilled oat or almond milk — This keeps the dairy-free theme going and acts as a creamy, neutral palate cleanser between bites of the rich fudge.

Something Sweet

Dark chocolate-dipped orange segments — The combination of bitter chocolate and zesty citrus echoes the complex flavors in the fudge and takes your dessert spread to the next level.
A small bowl of mixed roasted nuts with cinnamon — This continues the nutty theme in a savory-sweet way, offering a different texture and flavor profile to nibble on alongside the fudge.

Top Mistakes to Avoid

Mistake: Using old, hard dates. If your dates aren’t soft and sticky, the mixture won’t bind properly. You’ll end up with a crumbly, dry fudge that falls apart instead of holding its shape.
Mistake: Not processing the mixture long enough. I’ve been impatient here before too. You really need to let the food processor run until the mixture forms a ball. If it’s still sandy and crumbly, it needs more time to release its natural oils and bind.
Mistake: Skipping the chill time. This is non-negotiable. The coconut oil needs time to solidify. If you try to slice it too early, it will be soft, messy, and won’t have that signature fudge texture.
Mistake: Pressing the mixture in loosely. If you don’t compact the fudge firmly and evenly into the pan, it can set with air pockets and a crumbly texture. Really press it down with some force for the best results.

Expert Tips

Tip: Toast your coconut for a deeper flavor. Before you start, spread the shredded coconut on a baking sheet and toast it in a 350°F (175°C) oven for 5-7 minutes, until golden. Let it cool completely before using. This adds a wonderful nutty aroma.
Tip: Warm your knife for perfect slices. For those impeccably clean, professional-looking squares, dip your sharp knife in hot water and wipe it dry before each cut. The heat glides through the firm fudge without dragging or crumbling the edges.
Tip: Get creative with mix-ins. Once the base mixture is ready, you can pulse in a handful of other ingredients. Think cacao nibs for crunch, a tablespoon of orange zest for brightness, or even a pinch of cardamom for a warm, exotic twist.
Tip: For a firmer, longer-lasting fudge, use the freezer. If you prefer a very firm bite or are making this for future gifts, pop the sliced fudge into an airtight container and store it in the freezer. It’s delicious eaten straight from the freezer—almost like a frozen candy bar!

FAQs

Can I use a different type of nut?
Absolutely! Almonds work wonderfully here, though they will give a slightly grainier texture and a more pronounced nutty flavor. Macadamia nuts would be incredibly rich and decadent. Just make sure whatever nut you use is raw and unsalted so you can control the flavor and texture of the final fudge.

How long does this fudge keep?
Stored in an airtight container in the refrigerator, this fudge will stay fresh and delicious for up to two weeks. It also freezes beautifully for up to three months. Just layer the squares between parchment paper in a freezer-safe container to prevent them from sticking together. Thaw in the fridge for an hour or so before serving.

My mixture isn’t forming a ball. What did I do wrong?
This usually means one of two things: your dates were too dry, or you simply didn’t process it long enough. First, try processing for another 30-60 seconds. If it’s still crumbly, add another teaspoon of melted coconut oil or a tiny splash of water (just a teaspoon at a time) to help it bind. It should come together!

Can I make this without coconut oil?
The coconut oil is crucial for helping the fudge set firm. While another neutral oil might work for flavor, it won’t solidify in the fridge, so your fudge will remain soft and sticky. If you must substitute, using cacao butter would be your best bet for a similar firming effect.

Is this considered a raw food recipe?
Yes, it can be! As long as you use raw cashews and don’t toast your coconut, this recipe is completely no-bake and raw. It’s a fantastic option for anyone following a raw food diet or just looking to incorporate more uncooked, whole-food desserts into their routine.

Coconut Cashew Date Fudge

Cost Level $$

Category Healthy Holiday Treats

Difficulty Medium

Cuisine Dessert, global

Servings 12

Total Time 135 minutes

Dark Mode

Keep Screen On

Make this easy, no-bake Coconut Cashew Date Fudge with just 7 ingredients! A healthy, dairy-free dessert ready in 15 minutes. Get the recipe now!

Ingredients

For the Ingredients

200 g raw cashews
150 g pitted Medjool dates
60 g unsweetened shredded coconut
3 tbsp coconut oil (melted)
2 tbsp maple syrup (or another liquid sweetener)
1 tsp pure vanilla extract
1/4 tsp sea salt

Instructions

01
First, prepare your pan. Take an 8x4 inch loaf pan and line it neatly with a strip of parchment paper. You want the paper to overhang on the two long sides—this will act as your handles to lift the fudge out later. A little spritz of water on the pan before placing the paper can help it stick in place. Set this aside.
02
Now, let's get blending. Add your raw cashews to the bowl of a food processor. Pulse them for about 30-60 seconds until they’ve broken down into a fine, sandy meal. You’ll notice the sound change from loud crunches to a softer, whirring sound—that’s your cue. Be careful not to over-process at this stage, or you’ll start making cashew butter.
03
It’s time for the sticky stars. Add the pitted Medjool dates, the unsweetened shredded coconut, melted coconut oil, maple syrup, vanilla extract, and sea salt to the food processor with the cashew meal. Now, lock the lid on and let it run. Process for a good 1-2 minutes, stopping to scrape down the sides once or twice with a spatula. The mixture will first look crumbly, then it will start to clump together, and finally, it will form a cohesive, slightly sticky ball that moves around the bowl as one.
04
Press it in, don't stress it in. Transfer the entire fudge mixture into your prepared loaf pan. It will be quite thick. Use your fingers or the flat bottom of a measuring cup to press it down firmly and evenly into all the corners. The more compact you make it, the better the final texture will be. You want a smooth, uniform surface.
05
Add the finishing touches. Sprinkle the top with an extra tablespoon or two of shredded coconut, gently pressing it down so it adheres. This gives a lovely visual texture and an extra burst of coconut flavor in every bite.
06
The final, most crucial step: patience. Carefully place the pan in the refrigerator. Let it chill for at least 2 hours, or ideally until it’s very firm. This allows the coconut oil to solidify, binding everything together into that perfect fudge consistency. Overnight is even better if you can wait!
07
Time to slice and serve. Once fully set, use the parchment paper handles to lift the entire block of fudge out of the pan. Place it on a cutting board. Using a sharp knife, slice it into 12 even squares or rectangles. For super clean cuts, you can briefly run the knife under hot water and wipe it dry between slices.