No-Bake Chocolate Peanut Butter Fudge Bites
Servings: 12 squares
This chocolate peanut butter fudge starts with Medjool dates, creamy peanut butter and coconut oil blended into a silky base, studded with mini peanut butter cups and topped with chocolate and flaky sea salt. Set the bites in the freezer and keep a stash ready.
Ingredients
- ½ cup coconut oil, unrefined melted
- ½ cup peanut butter creamy
- 5 Medjool dates
- 1 teaspoon pure vanilla extract
Toppings
- 1 cup mini peanut butter cups I use Justin's
- 3 tablespoon dark chocolate chips
- 1 tablespoon coconut oil, unrefined
- sea salt, unrefined coarse
Instructions
- Blend the melted coconut oil, peanut butter, dates and vanilla in a high-speed blender until very creamy.
- Pour the mixture into a silicone ice cube tray and freeze until slightly firm, about 20 minutes.
- In a small saucepan over low heat, melt the chocolate chips and coconut oil, stirring constantly.
- Drizzle the melted chocolate over the cold fudge. Top with chopped mini peanut butter cups, pressing gently so they stick, and sprinkle lightly with coarse salt.
Notes
- Vegan Swap: Use natural peanut butter, vegan chocolate chips and vegan peanut butter cups.
- Nut Butter Swaps: Almond or cashew butter can replace the peanut butter, though the texture will change slightly.
- Mix-Ins: Stir chopped nuts into the fudge before freezing, or use any toppings you like.
- Freezing: Store in an airtight container in the freezer for up to 3 months. The coconut oil softens quickly at room temperature, so serve them cold.
Nutrition
Serving: 1square, Calories: 222kcal, Carbohydrates: 15g, Protein: 3g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 2mg, Potassium: 140mg, Fiber: 2g, Sugar: 12g, Vitamin A: 15IU, Calcium: 22mg, Iron: 1mg
