Chocolate Peanut Butter Freezer Fudge
User Reviews
4.8
Chocolate Peanut Butter Freezer Fudge
Description
This freezer fudge uses pitted dates pureed into a paste to serve as a natural sweetener and binder. Mixing with creamy peanut butter, preferably with just peanuts and salt, creates a smooth, flavorful base. Unsweetened cacao powder contributes deep chocolate notes while coconut oil softens the mixture, yielding a moist, dense texture that becomes firm when chilled.
The fudge is pressed into a parchment-lined pan, smoothened, and optionally topped with crunchy peanuts or cacao nibs to contrast the creamy interior. Freezing solidifies the fudge while retaining softness for easy slicing.
Ideal for those who prefer no-bake chocolate peanut butter sweets without refined sugars, this fudge provides a convenient, rich treat that keeps well in the freezer. Using minimal coconut oil helps control texture, preventing greasiness. The recipe allows some variability in oil amount to achieve desired fudginess.
Ingredients
- 1 cup date pitted // measured after pitted, packed
- 1 cup peanut butter or other nut/seed butter, creamy, salted
- 1/2 cup cacao powder or unsweetened cocoa powder, unsweetened
- 1/4-1/2 cup coconut oil melted
- peanuts chopped // optional, roasted, salted
- cacao nibs (optional)
Instructions
- To a food processor, add pitted dates and mix until a fine paste or a small ball forms.
- Remove lid and add peanut butter. Blend once more to combine.
- Add cacao powder and blend once more to combine.
- Add melted coconut oil, starting with the smaller measurement and working your way up as needed until a fudgy paste is formed. It's OK if it looks a little clumpy at this point (see photo). You mostly just want to make sure it's not dry, so add more oil as needed. (You shouldn't need more than the recommended amount of coconut oil.) If it's clumpy or a tad grainy, that's OK. You can smooth it out in the next step.
- Transfer to a parchment-lined loaf (or 8x8-inch) pan and spread with the back of a spoon until a smooth, even surface is achieved. Top with roasted salted peanuts and/or cacao nibs for texture (optional).
- Transfer to freezer and freeze until firm to the touch - about 20 minutes or more as needed. Then remove from freezer and slice into desired squares. If it has trouble slicing, let thaw for a few more minutes and/or run your knife under hot water to ease cutting.
- Enjoy! Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. This fudge does best when kept refrigerated. If it sits out for too long in a warm environment, it can soften.
Notes
- Use about 1 cup of packed pitted dates, which is approximately 20 medjool dates.
- Choose peanut butter made only from peanuts and salt for best texture; additives may cause a gummy consistency.
- Adjust coconut oil quantity between 1/4 and 1/2 cup to get a fudgy but not dry texture.
- This fudge stays firm when frozen and can be sliced after chilling for 20 minutes or longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15(squares)
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1Squares | |
| Calories | 184 | 9% |
| Carbohydrates | 14.8g | 5% |
| Protein | 6.3g | 13% |
| Fat | 12.9g | 20% |
| Saturated Fat | 5.1g | 26% |
| Cholesterol | 0mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 87mg | 2% |
| Fiber | 3.1g | 12% |
| Sugar | 9.5g | 19% |
| Calcium | 80mg | 8% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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