Ingredients
The following ingredients have 12 Servings
- 250 g / 9 oz / approx. 10 Medjool dates*, more to taste
- 4 tbsp / ¼ cup coconut cream (I scoop mine from a tin of chilled full fat coconut milk)
- 240 ml / 1 cup smooth peanut butter (I used this brand)
- 110 g / ½ cup roasted or unroasted** peanuts
- 100 g / 3 oz vegan dark (70%) chocolate
- 120 ml / ½ cup mild coconut oil
- 35 g / 1/3 cup raw cacao powder
- 30-45 ml / 2-3 tbsp maple syrup
Instruction
- Pit the dates and chop them roughly. Put them in a food processor and process until a fairly smooth paste forms. Add the coconut cream at this point, especially if the date mixture appears too dry to blend well.
- Add the peanut butter, process until just combined. Take care not to process it for too long as it may release peanut butter oil, making the mixture greasy.
- Line a baking tin or a tupperware box (I used a baking tin of the following dimensions 12 cm / 4.5" x 22 cm / 8.5") with a piece of baking paper. Press the peanut mixture into the box neatly. Place in the freezer for 20 minutes to firm up.
- Gently melt the chocolate over a double boiler. Alternatively melt coconut oil over a double boiler but do not let it get hot. Once melted, whisk in the cacao powder and maple syrup. Allow the chocolate layer to cool down so that it isn't warm to the touch, but remains pourable.
- Sprinkle a layer of peanuts on top of the chilled fudge and embed them into the mixture by applying light pressure with your hand or the bottom of a glass.
- Pour the chocolate layer over the top, even the layer out and place it in the freezer for a few hours (I tend to keep it in the freezer overnight), until set.
- Cut into pieces with a heated-up knife - if you have a gas stove, simply warm the knife on a burner. Sprinkle the top with coarse salt if using. Store in an air-tight container in the freezer.
