Line a small baking sheet with parchment paper and set aside
In the bowl of a processor or blender, combine coconut milk, medjool dates, and coconut oil until smooth. Add remaining ingredients and pulse until fully incorporated.
Using a tablespoon, spoon mixture onto prepared baking sheet and place in the freezer for 1 hour, or fridge for 3.
Once a bit more solid, roll each drop of fudge into a ball and place in a plastic container.
Seal container and return back to freezer until ready to eat.
Notes
I chose cashini and/or coconut butter because they’re harder at room temperature and will help to hold the balls together better than say an almond butter or peanut butter. Although I haven’t tried it, you could try omitting the milk and using ½ cup of the nut butter of your choice.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/03/5-ingredient-no-bake-fudge-drops/