Vegan Peanut Butter Cup Fudge

by Jill Dalton

As a kid, one of my favorite candies was Reeces Peanut Butter Cups. Since going Plant Based Vegan I have tried many of the store bought vegan copy cat peanut butter cups. The problem with the store bought versions is that they are still full of refined sugars and oils. We came up with our own version which is free of refined sugars and oils. Only whole food plant based vegan ingredients in these delicious fudge squares.

Vegan Peanut Butter Cup Fudge

Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 91 voted )

Ingredients

Peanut Butter Layer

4 medjool dates
1/3 cup oil free, sugar free peanut butter
1/2 cup almond meal
1/2 tsp vanilla
1 - 2 tsp water if needed

Chocolate Layer

16 medjool dates
2/3 cup almond meal
2/3 cup cocoa powder
1 tsp vanilla

Instructions

  1. Add the peanut butter layer ingredients into a food processor and blend until mixture sticks together
  2. If it isn't sticking together, add water 1 tsp at a time until it does
  3. Pour mixture into a bowl and set aside
  4. Add chocolate layer ingredients into a food processor and blend until mixture sticks together
  5. If is isn't sticking together, add water 1 tsp at a time until it does
  6. Take half of the chocolate mixture and press it into a silicone baking dish or a parchment paper lined dish
  7. Pour all of the peanut butter mixture onto the chocolate layer and press on top of the chocolate layer
  8. Press the remaining chocolate mixture onto the top of the peanut butter layer
  9. Place in the fridge for a couple hours
  10. Turn the pan over to get the fudge out of the container
  11. Cut into squares, the size of your choosing
Did You Make This Recipe?
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10 comments

Kaitlin Weber June 3, 2020 - 6:26 pm

Hello! Is there a substitute that would work for the almond meal here? We have a nut allergy. Thanks!

Reply
Jill Dalton June 3, 2020 - 7:03 pm

You could probably try rolled oats. I haven’t tried it but I think it would work.
Jill

Reply
Catherine September 19, 2020 - 11:15 pm

This looks great and I’m super excited to try it. To clarify, does the peanut butter filling portion call for 1/2 cup or 2/3 cup almond meal?
In the video you said 1/2, then corrected it to 2/3, but the printable recipe also states it as 1/2 cup.
Thank you!

Reply
Jill Dalton September 21, 2020 - 4:36 pm

I kind of depends on your peanut butter. If it is the more runny kind then 1/2 cup will be fine. If it is more dry then 2/3. When it is mixing if it doesn’t stick together with just 1/2 cup then you can add a little more.

Reply
Lana Fitzpatrick November 7, 2020 - 9:24 pm

How should this be stored and for how long?

Reply
Jill Dalton November 8, 2020 - 9:20 am

It’s best to store it in the fridge and it will be good for a couple weeks.

Reply
Nora January 15, 2021 - 11:53 am

I just bought your cookbook “plant based cooking made easy”- I had my husband look through the desserts and this is the recipe he chose for his birthday treat! His birthday is Feb 17th! I’m sure it will be delicious! I love your “mother of all gluten free breads” recipe! Thank you so much for all of your creations!

Reply
Jill Dalton January 16, 2021 - 10:28 am

Fantastic! I hope he enjoys the bread and has a wonderful Birthday!

Reply
Susan January 19, 2021 - 2:17 pm

My friend turned me on to using dates and nuts in sweets and this is a recipe after our own heart. Easy and quick to make, pretty to look at, delicious…

Tip: I found that wetting my hands made it much easier to press the batters into the dish.

To make a good thing good-er next time I will add in one or more of the following: coconut, chopped nuts, instant coffee powder, orange peel, cocoa nibs, or chopped dried fruit.

Reply
Stu February 26, 2021 - 12:58 am

After getting your book recently this recipe caught my eye as I love the combination of peanut butter and chocolate. Well, I made it this morning and its absolutely gorgeous.
Thank you for this recipe its definitely one I shall be doing again and again.

Reply

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