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Vegan Chocolate Peanut Butter Fudge Bites
Prep Time
10 mins
Freezer time
1 hr

Easy, raw, gluten free & refined sugar free!

Course: Dessert
Keywords: Peanut Butter Chocolate Squares, Peanut Butter Fudge, Vegan Chocolate Peanut Butter
Servings: 16 squares
For the Chocolate Base:
  • 1 cup medjool dates - lightly packed (approx. 220 grams)
  • 1/2 cup almond meal
  • 1/4 cup cacao powder *or cocoa powder - see note
For the Peanut Butter Fudge:
  • 3/4 cup peanut butter
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • pinch fine salt (only if using unsalted PB)
  1. 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).

  2. Press the base into a 8x8 inch brownie pan lined with baking paper.

  3. 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.

  4. 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.

Recipe Notes

*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 :)