Blend nuts in a food processor for 1-2 minutes until combined well (should start clumping together). Add dates and continue to process for 1 minute.
Mix in the pink salt, molasses, and maple syrup. Continue processing until a dough starts to form, but be careful not to over process- at some point the nuts will release their natural oils, creating oily fudge. If this happens, dab your fudge with a paper towel (after transferring) to soak up any excess liquid.
Transfer fudge dough to an 8 x 8 square baking dish. Pop in freezer for 15 minutes. Cut fudge into squares. Enjoy!