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SideChef
Recipes
Dairy-Free
Peanut Butter Maple Banana Fudge

11 INGREDIENTS • 5 STEPS • 5HRS 15MINS

Peanut Butter Maple Banana Fudge

Recipe
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
4 Tbsp
Almonds
Walnut
4 Tbsp
Walnuts
Hazelnuts
4 Tbsp
Hazelnuts
Unsweetened Cocoa Powder
1/2 cup
Unsweetened Cocoa Powder
Flaxseeds
1 Tbsp
Flaxseeds
or Ground Flax Seeds
Kosher Salt
2 pinches
Kosher Salt
Banana
2
Bananas
1 of them frozen, if desired
Creamy Peanut Butter
4 Tbsp
Creamy Peanut Butter
Maple Syrup
4 Tbsp
Maple Syrup
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 (4 Tbsp), Walnuts (4 Tbsp), Hazelnuts (4 Tbsp), Unsweetened Cocoa Powder (4 Tbsp), 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 (4 Tbsp), Walnuts (4 Tbsp), Hazelnuts (4 Tbsp), Unsweetened Cocoa Powder (4 Tbsp), 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 (4 Tbsp), Creamy Peanut Butter (4 Tbsp), Maple Syrup (4 Tbsp), and Kosher Salt (1 pinch). Process until smooth and silky.
step 3 Wash out the processor and add Bananas (2), Unsweetened Cocoa Powder (4 Tbsp), Creamy Peanut Butter (4 Tbsp), Maple Syrup (4 Tbsp), 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
Dessert
Vegan
Vegetarian
No-Bake Dessert
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