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Delicious Walnuts Fudge that's bitten in a corner.

Healthy Delicious Walnuts Fudge

Prep Time: 20 mins
Cook Time: 0 mins
Fridge Time 6 hrs
Servings: 9 cookies
Author: Marcel Corbeanu
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This small cookie is creamy and sweet and comes with a nutty flavor that will make you fall in love with it from the first bite. It’s low-carb and gluten free, plus it’s loaded with healthy fats, vitamins and minerals. Did I mention it’s also vegan and raw?


  • 200 g walnuts
  • 40-50 g cacao butter
  • 8-10 dried dates (seedless)
  • 3-4 tsp extra virgin coconut oil
  • 1 big cup cranberries or blueberries
  • pinch of Himalayan salt
  • a few tbsp fresh coffee (optional)


  • Start by adding your nuts into a food processor or blender. Use the pulse function for about 20 seconds or until the nuts have been transformed into small pieces. If you pulse too much, you risk transforming them into nut butter and that’s something we want to avoid for now.
  • Continue by adding half of the dried dates and the salt into your food processor. Pulse again for 20 seconds, until the dates have combined with the nuts, forming the batter.
  • Move the content into a medium-sized bowl and continue there.
  • In a double boiler, melt cacao butter together with coconut oil. Add this on top of the nuts and dates mix.
  • Using a spatula, mix everything together until well combined. This is your main cookie batter.
  • In case your cookie batter turned out a bit too solid, you need to use a bit of liquid to make it softer. Try adding a few tsp of fresh coffee or a bit more coconut oil. Mix again until you reach the desired consistency.
  • Once your batter is ready, add it into a ceramic tray (flat bottom). That is the main layer of your cookie.
  • Now it’s time to add all those things on top: dates and berries.
  • Let’s start with the dates: take the leftover dates, slice them and gently place them on top of your cookie. They should soak a bit into the main cookie layer.
  • Finish by adding the berries, slowly placing them on top of the dates. Add as many berries as you can because their taste will compensate for the fatty flavor of the cookie.
  • Transfer in the fridge for a few hours or until everything has solidified.
  • Once solid, remove from fridge and cut into squared shape cookies.
  • That was it! Store in the fridge and remove before serving.


If you end up with a batter that’s solid and hard to mix, just add a bit of cold coffee or a bit more coconut oil.
For the berries layer, make sure to use only fresh berries. If you plan on using frozen berries, let them defrost and remove excess water before using them.
Those dried dates will add plenty of sweetness to this recipe so there’s no need to use any other sweetener. In fact, if you don’t like your cookie too sweet use fewer dates.
This cookie tends to melt pretty quickly so I advise you to store it in the fridge and remove it just before consuming.
No need to panic if the cookie has melted, just place it back into the fridge until it solidifies again.
Course: Breakfast, Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Raw Food, Sugar-Free, Vegan
Keywords: berries, cacao butter, dates, fat bombs, low-carb fudge, vegan dessert, walnuts