The Whole Food Plant Based Cooking Show
Vegan Peanut Butter Cup Fudge
Calories: 171kcal
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.
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Equipment
Ingredients
Peanut Butter Layer
- 4 deglet dates or 2 medjool dates
- ⅓ cup peanut butter oil free, sugar free
- ½ cup almond meal
- ½ tsp vanilla
- 1 - 2 tsp water if needed
Chocolate Layer
- 16 deglet dates or 8 medjool dates
- ⅔ cup almond meal
- ⅔ cup cocoa powder
- 1 tsp vanilla
Instructions
- Add the peanut butter layer ingredients into a food processor and blend until mixture sticks together
- If it isn't sticking together, add water 1 tsp at a time until it does
- Pour mixture into a bowl and set aside
- Add chocolate layer ingredients into a food processor and blend until mixture sticks together
- If is isn't sticking together, add water 1 tsp at a time until it does
- Take half of the chocolate mixture and press it into a silicone baking dish or a parchment paper lined dish
- Pour all of the peanut butter mixture onto the chocolate layer and press on top of the chocolate layer
- Press the remaining chocolate mixture onto the top of the peanut butter layer
- Place in the fridge for a couple hours
- Turn the pan over to get the fudge out of the container
- Cut into squares, the size of your choosing
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Nutrition
Calories: 171kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 24mg | Potassium: 294mg | Fiber: 4g | Sugar: 21g | Vitamin A: 45IU | Calcium: 44mg | Iron: 1mg
