Chocolate Peanut Butter Fudge - Winter 2020

Vegan + Gluten-Free

Believe us, this fudge is delicious AF and healthy! With no cane sugar, this is a great option for a holiday treat without the sugar high.

1 cup of pitted or rolled dates

1/2 cup tahini (sesame butter)

1/2 cup salted peanut butter

1/2 cup raw cacao powder

1/3 cup melted coconut butter

• You can substitute the peanut butter for any nut butter

• You can use 1 full cup of any nut butter instead of mixing with tahini

Peanuts, macadamia nuts, pistachios, walnuts, sesame seeds, cacao nibs

1. If using pitted whole dates, start by chopping them into a paste texture.

2. Place the dates, tahini, and peanut butter in your food processor. Mix until incorporated together.

3. Add the cacao powder and slowly pulse until you can blend together at full speed.

4. Slowly add the melted coconut butter until a pliable, fudge-like texture forms.

5. Line a baking pan with parchment paper and add the mixture to the pan.

6. Use a silicone spatula to spread the fudge, creating a smooth and even surface.

7. Add any additional toppings like nuts, seeds, or cacao nuts.

8. Place in the freezer for 30-40 minutes, or until firm.

9. Slice and serve.

Keeps in the freezer for a month or fridge for a week, but we can’t keep it around for more than a few days.

Recipes, Fall 2020Marti MartinNovember 30, 2020