This is Donna Hay's simple recipe for a better-for-you fudge - only 4 ingredients! You can use another nut butter and mix or match your nuts if you prefer, such as almond, hazelnut, macadamia, pistachios or tahini. It's best to use roasted nuts for flavour. You can also add dried fruit, such as sour cherries or cranberries, but there is already enough dates to make the fudge sweet.

2/3 c cashew butter

400 g fresh pitted dates (medjool are best but you can use any other kind. Dried dates too can work too, just soak in hot water for a few minutes and drain before processing.)

3 tsp vanilla extract

2/3 c roasted unsalted cashew nuts

100g dark chocolate. optional

Line a loaf tin with baking paper so the paper hangs down the sides.

In a food processor blitz the cashew butter, dates and vanilla until a soft ball forms and it comes off the sides.

Transfer to a bowl and mix in cashew nuts with a spatula. Press evenly into the tin with a spatula or damp hands. Place in freezer for at least an hour.

Cut into bars or pieces. The fudge is absolutely delicious as is but you can decorate with melted chocolate if you wish - coat whole pieces, or half dunk in chocolate or drizzle on top.

Store in freezer.