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

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… Desserts Vegan Peanut Butter Cup Fudge European Print Recipe
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 79 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

You may also like

4 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

Leave a Reply to Jill Dalton Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: