Chocolate and peanut butter. What a combo. On a scale of junky to healthy, these definitely sit more towards the healthy end, but without compromise on taste – they are DELICIOUS!
This vegan chocolate peanut butter fudge bite recipe will seriously take you about 10 minutes to prepare.
The base ingredients go into a food processor to make a fine crumb (a blender could work too but the base ingredients are a little more dry so this job is better handled by a processor).
Then the peanut butter fudge layer ingredients go into a blender until silky smooth. This mixture is then poured and swirled over the base…
Into the freezer it goes for an hour, then use a warm sharp knife to slice them into squares and voilà! Your vegan chocolate peanut butter fudge bites are ready to enjoy.
If you prefer, you can leave them in the fridge to defrost for an hour before eating them – they’ll be a little softer and more “melt-in-your-mouth” this way. Straight out of the freezer they have a bit more of a chewy texture.
Cacao or cocoa powder… what’s the difference?
Cacao powder is well known these days as a raw superfood, and that it is. It’s a natural mood-booster, super high in antioxidants and rich in minerals such as magnesium (which is hard to come by in food these days), iron, calcium, zinc and copper.
COCOA is just cacao that’s been roasted at really high temperatures. This changes the flavour profile, taking away some of the ‘bitterness’ of cacao to allow for that smooth chocolate flavour. But it also reduces some of the nutritional content.
So if you care more about the health benefits, choose cacao. If you’d rather a smoother chocolate flavour and don’t mind that these treats won’t be technically “raw”, choose cocoa powder. Isn’t it nice to have choices!
Things you’ll love about these peanut butter fudge squares:
- No fuss, no-bake recipe
- Gluten free
- Refined sugar-free
- Melt-in-your-mouth vegan peanut butter chocolate goodness!
These goodies will store in the fridge for up to a week, or the freezer for up to 8 weeks in the freezer.
And one more thing – if you’re all about the peanut butter and can’t be bothered with the chocolate base, just skip it! Then you’ll just have straight up vegan peanut butter fudge!
Whip these up for your next party – or lunchbox snack, I don’t judge – and let me know what you think!
Easy, raw, gluten free & refined sugar free!
- 1 cup medjool dates - lightly packed (approx. 220 grams)
- 1/2 cup almond meal
- 1/4 cup cacao powder *or cocoa powder - see note
- 3/4 cup peanut butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- pinch fine salt (only if using unsalted PB)
Add the chocolate base ingredients to a food processor for a minute or so on the highest speed till a crumbly dough forms (see picture in recipe intro above).
Press the base into a 8x8 inch brownie pan lined with baking paper.
Place the peanut butter fudge ingredients into a blender and blend until silky smooth, then pour over the prepared base. Smooth with the back of a spoon then use the spoon to make soft swirl patterns in the fudge.
Freeze for an hour (make sure it's on a flat surface!) then remove and cut into 16 pieces. Eat frozen or return to fridge for an hour for softer squares. You can also let them defrost at room temperature for 10 minutes before enjoying.
*Cacao powder is a better choice from a health perspective and essential if you want to keep this recipe raw. Cocoa powder is basically just cacao powder but it's roasted at high temperatures, making it not raw. Some nutritional value is lost in this process but cocoa powder will give a less bitter, more "chocolaty" flavour 🙂