Ingredients
- 1 cup pitted medjool dates, packed
- 1 cup Georgia Grinders pecan butter (it’s my favorite)
- 1 scoop collagen peptides (optional)
- 1 tsp cinnamon
- ½ cup cacao powder
- ¼ cup melted coconut oil
- ½ cup halved pecans
Instructions
- In a food processor, blend the dates until a sticky ball forms.
- Remove the top, and add the pecan butter, collagen peptides, cinnamon, and cacao powder
- Blend well until ingredients are incorporated, but some consistency remains.
- Slowly pour in the melted coconut oil, until everything is fully incorporated.
- Transfer contents to a parchment lined loaf pan or an 8x4 dish, and use a spatula to ensure the fudge is spread evenly.
- Next, add chopped pecans.
- Freeze for at least 30 minutes before slicing into 8 - 12 squares.
- Enjoy!
Calories: 2845kcal | Carbohydrates: 191g | Protein: 69g | Fat: 235g | Saturated Fat: 62g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 107g | Sodium: 31mg | Potassium: 3758mg | Fiber: 57g | Sugar: 112g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 1072mg | Iron: 17mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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