Home › Recipes › Vegan peanut and date fudgeVegan peanut and date fudge Vegan peanut and date fudge made with soft Medjool dates, peanut butter and coconut oil. A very rich raw dessert with no refined sugar, for anyone with a sweet tooth.
At a glance Serves 8 Prep time: 15 min No cooking needed Total time: 15 min Calories: 251 kcal per serving Protein: 6 g Fat: 17 g Carbs: 23 g Ingredients 200g Medjool dates 150g peanut butter 50g coconut oil 2 tbsp cacao nibs 1 pinch of sea salt Method You’ll need: saucepan · food processor · chopping board · knife
Stone the dates and put them in the food processor with the peanut butter. Melt the coconut oil in a small saucepan over a low heat until just liquid, and pour it over the dates. Blend everything on the highest setting until the mixture is sticky and forms a ball. Fold in the cacao nibs and a generous pinch of coarse sea salt with a spoon, without blending any further. Press the mixture into a tin lined with baking paper and put it in the freezer for at least 2 hours. Good to know This fudge needs no condensed milk and no icing sugar at all. The texture is like soft caramel and melts straight away on your tongue.
Swaps Peanut butter → almond butter (if you have a peanut allergy or prefer a milder flavour; contains tree nuts).
Cooking tips If you can't get soft Medjool dates, soak ordinary dates in hot water for ten minutes and squeeze them out well before blending.
Storage Always keep the cut fudge in the freezer. The coconut oil in it softens very quickly at room temperature.
Allergens Contains peanuts. Completely dairy-free, gluten-free and vegan.
Frequently asked questions Can you freeze peanut and date fudge? Always keep the cut fudge in the freezer.
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