Peanut Butter Maple Banana Fudge

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!

Total Time

5hr 15min

4.8

4 Ratings

Author: Produce on Parade

Servings:

Ingredients

•

Large Medjool Dates , pitted

•

4 Tbsp

Almonds

•

4 Tbsp

Walnuts

•

4 Tbsp

Hazelnuts

•

1/2 cup

Unsweetened Cocoa Powder

•

1 Tbsp

Flaxseeds

or Ground Flax Seeds

•

2 pinches

Kosher Salt

•

Bananas

•

4 Tbsp

Creamy Peanut Butter

•

4 Tbsp

Maple Syrup

•

to taste

Finishing Salt

Cooking Instructions

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.

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.

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.

Pour over the crust. Smooth it out evenly with a spatula. Cover and place in the freezer for about 5 hours, or until firm.

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.

Author's Notes

Makes around 16 squares.

Feel free to substitute any other nuts you like.

Nutrition Per Serving

CALORIES

203

FAT

9.1 g

PROTEIN

4.4 g

CARBS

31.7 g