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Peanut Butter Maple Banana Fudge
Recipe

11 INGREDIENTS • 5 STEPS • 5HRS 15MINS

Peanut Butter Maple Banana Fudge

4.8
4 ratings
Whole food, vegan fudge bars with a nut-date crust and a creamy chocolate filling. Deceptively addictive and completely rich and satisfying. They even have flax seeds!
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Whole food, vegan fudge bars with a nut-date crust and a creamy chocolate filling. Deceptively addictive and completely rich and satisfying. They even have flax seeds!
5HRS 15MINS
Total Time
$0.78
Cost Per Serving
Ingredients
Servings
12
US / Metric
Medjool Dates
11
Large Medjool Dates, pitted
about 1 cup
Almonds
1/4 cup
Walnut
1/4 cup
Walnut
Hazelnuts
1/4 cup
Hazelnuts
Unsweetened Cocoa Powder
1/2 cup
Unsweetened Cocoa Powder
Flaxseeds
1 Tbsp
Flaxseeds
or Ground Flax Seeds
Kosher Salt
2 pinches
Banana
2
Bananas
1 of them frozen, if desired
Creamy Peanut Butter
1/4 cup
Creamy Peanut Butter
Maple Syrup
1/4 cup
Finishing Salt
to taste
Finishing Salt
for topping
Nutrition Per Serving
VIEW ALL
Calories
203
Fat
9.1 g
Protein
4.4 g
Carbs
31.7 g
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Peanut Butter Maple Banana Fudge
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com

Author's Notes

Makes around 16 squares.

Feel free to substitute any other nuts you like.
Cooking InstructionsHide images
step 1
In a food processor, process the Medjool Dates (11), Almonds (1/4 cup), Walnut (1/4 cup), Hazelnuts (1/4 cup), Unsweetened Cocoa Powder (1/4 cup), Flaxseeds (1 Tbsp), and Kosher Salt (1 pinch) for 3 minutes until blended.
step 1 In a food processor, process the Medjool Dates (11), Almonds (1/4 cup), Walnut (1/4 cup), Hazelnuts (1/4 cup), Unsweetened Cocoa Powder (1/4 cup), Flaxseeds (1 Tbsp), and Kosher Salt (1 pinch) for 3 minutes until blended.
step 2
Transfer to a greased 8x8-inch baking dish and press the crust down with the back of a spoon until it is firm and even.
step 2 Transfer to a greased 8x8-inch baking dish and press the crust down with the back of a spoon until it is firm and even.
step 3
Wash out the processor and add Bananas (2), Unsweetened Cocoa Powder (1/4 cup), Creamy Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), and Kosher Salt (1 pinch). Process until smooth and silky.
step 3 Wash out the processor and add Bananas (2), Unsweetened Cocoa Powder (1/4 cup), Creamy Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), and Kosher Salt (1 pinch). Process until smooth and silky.
step 4
Pour over the crust. Smooth it out evenly with a spatula. Cover and place in the freezer for about 5 hours, or until firm.
step 5
Once firm, garnish with the Finishing Salt (to taste) and cut into squares. Serve straight from the freezer, or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer.
step 5 Once firm, garnish with the Finishing Salt (to taste) and cut into squares. Serve straight from the freezer, or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer.
Tags
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Dairy-Free
American
Gluten-Free
Christmas
Shellfish-Free
Vegan
Vegetarian
No-Bake Dessert
Dessert
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