Chocolate Peanut Butter Fudge Bites
Servings: 12 squares
These chocolate peanut butter fudge bites are creamy, rich, and naturally sweetened with Medjool dates for a wholesome twist. A silky peanut butter base pairs perfectly with a drizzle of chocolate and a sprinkle of flaky sea salt. It’s an easy no-bake dessert you can whip up in minutes and keep stocked in the freezer for anytime cravings.
Equipment
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 chocolate chips
- 1 tablespoon coconut oil, unrefined
- sea salt, unrefined coarse
Instructions
- Combine fudge ingredients in a high speed blender and blend until super creamy.
- Pour the fudge mixture into silicone ice cube tray.
- Freeze for 20 minutes, until the fudge has hardened slightly.
- Remove from freezer and set on counter.
- Gently melt the coconut oil and chocolate chips over stovetop on low, stirring constantly.
- Lightly drizzle melted chocolate on the cold fudge for instant hardening effect.
- Add chopped mini peanut butter cups on top and press gently to 'set'.
- Sprinkle coarse sea salt lightly over top.
Notes
- To keep this recipe vegan, make sure you use natural peanut butter, vegan chocolate chips, and vegan peanut butter cups.
- Swap cashew butter or almond butter for the peanut butter. Note that this will change the texture.
- Feel free to add any toppings you want, or mix in nuts as desired to the fudge before it sets in the freezer.
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