In one of my usual bursts of kitchen creativity, I threw together the most deliciously chewy vegan peanut butter fudge.
The idea for this fudge was planted in my head a couple of weeks ago. I bought some fudge at a vegan shop in town and upon tasting it I instantly started plotting how to recreate it. So typical me.
Related: Brownie Peanut Butter Fudge
You might be thinking that regular old fudge isn’t something that needs to be “figured out”. There’s a million recipes for it, right? Ah, but this wasn’t classic “cream-n’-sugar” fudge. This was – for lack of a better word – a “healthy” version of fudge using ingredients like coconut oil, dates, and agave syrup.
So, I acquired some medjool dates, fired up the food processor and freakin’ nailed it!
This fudge is chewy, nutty, and sweet. Make it, eat it, and enjoy it. Not because it’s “healthy” but because you can whip it up faster than traditional fudge, and we both know when that fudge craving hits, you don’t want to to have to wait around for it.
Tip: if you’ve got a nut allergy you can replace the nut butter with tahini or other seed based butter.
Chewy Peanut Butter Fudge
12 large medjool dates
2 heaping tablespoons peanut butter (or other nut butter such as cashew or almond)
1 heaping tablespoon coconut oil (not melted)
A generous pinch of sea salt
1 teaspoon liquorice powder, optional
A handful of chopped nuts, optional
- Remove the pits from the medjool dates and place them along with the remaining ingredients in a food processor. Process on high until you’ve got a smooth “dough-y” batter.
- Press into a small square form lined with parchment paper, smoothing evenly into the form.
- Freeze for 1-3 hours and then cut into squares and devour.
Store in an airtight container in the freezer or fridge.
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