Treats with three layers usually look delicious, but they also look a bit daunting and time consuming.. These on the other hand, were such a joy and breeze to make, I immediately got excited about sharing them with you guys!
The base was inspired by a brownie, so it’s super chocolatey with a good amount of crunch (I’ve always loved my brownies with some nuts in them for texture) Its also naturally sweetened, completely raw, and the ingredients list is loaded with powerful antioxidants like cacao, cacao nibs, almonds and pecans.
This isn’t traditional fudge, but rather a smooth silky one, It reminds me of a fudge/ganache hybrid and it’s a fusion that I love!Its also refined sugar free, and I don’t make use of any butter or margarine, a lot healthier than they look right?! They taste amazing though and nobody would ever know that a few healthy swaps were made!
These slices are very rich and “buttery” so keep that in mind when you are slicing them up. Although they are decadent and filling, they are not at all sickly sweet, and usually leaves me wanting more 😜 which is always a winner in my books.
Double Fudge Slice
1 cup dates (if using dry, soak in hot water for 10 minutes then drain)
1/2 cup pecans/walnuts
1/2 cup whole raw almonds
1/4 cup raw cacao powder
2 tbsp cacao nibs
2 tbsp water
1 tsp vanilla essence
Pinch of sea salt
1 1/2 cups peanut butter
1/2 cup maple syrup
6 tbsp coconut oil
2 tsp vanilla essence
3 tbsp coconut flour
1/4 cup cacao powder
80 g chocolate ( I use the honest chocolate with zero added sugar)
2 tbsp milk of choice
For the base:
Line baking pan with cling wrap, allowing the sides to overhang for easy removal later (20X20 square dish works great for this recipe)
In a food processor, pulse nuts and set aside in a bowl. Next add all the remaining ingredients and blend until you have a raw dough (add more dates if not sticking together yet) Add chopped nuts back into the mixture and process everything until combined.
Using your hands or a spatula, tightly press brownie mix into prepared pan. Move to freezer and gets started on the fudge.
For the fudge layers:
Add peanut butter, maple syrup, coconut oil, vanilla and salt to a pot. Whisk over medium heat until combined.
Add the coconut flour and whisk for about 2 minutes until smooth.
Pour half the mixture over brownie base and allow to chill in freezer while finishing the chocolate layer.
For the chocolate layer, melt the chocolate and milk in 20 sec increments until smooth. Add this to the remaining fudge mixture along with the cacao and whisk until no lumps remain ( return to heat if your havign trouble combining the two)
Pour over the peanut butter fudge layer and smooth top with a spatula. If your feeling fancy, dollop extra spoon fulls of peanut butter onto chocolate and swirl with a butter knife to create a marble effect.
Chill in freezer for 1 hour until firm. Using a warm, sharp knife, Slice into squares or rectangles.
Keep Stored in an airtight container in the fridge, and remove just before serving.
Note- They will keep up to a week in the fridge, plus they freeze great and can also be eaten frozen ( just give a few minutes to thaw slightly )
This is a really quick and easy recipe, and it basically tastes like a Reeses peanut butter cup, but without all that added sugar, and the addition of a delicious toffee like date. This is s great healthy treat that’s perfect to keep in the fridge for when those sweet cravings come knocking!
Vegan Peanut Butter Dates (Makes 10)
70 g peanut butter
1 tbsp maple syrup (honey if not vegan)
1/2 tsp vanilla essence
2-3 tbsp coconut flour
Finely Chopped nuts of choice
80 ml coconut oil, melted
80 ml cacao powder
40 ml maple syrup
1. In a small bowl, combine peanut butter, maple syrup, vanilla and coconut flour (start with less and add more if needed) mix until you have a thick play dough like paste.
2. Roll into sausages roughly shaped to fit into the dates.
3. Cut long slits into the side of the dates and remove pips.
4. Sprinkle some chopped nuts into the dates and top with peanut butter mixture. Mould the date so it’s mostly enclosing the filling and Place in freezer for 15 minutes while making the coating.
1. Combine the cacao powder, melted coconut oil and maple syrup in a bowl and stir until combined. If it’s very hot Allow to cool down for 5 mins.
2. Skewer the top side of the date with a toothpick/sosatie stick and dip into chocolate. Once dipped, Twirl around to allow excess chocolate to drip off.
3. Remove stick and place on parchment lined plate ( double dip for thicker coating although I find one plenty) sprinkle each one with extra nuts as you go.
4. Place the finished dates in the refrigerator to firm. 5. Serve cold, or bring to room temperature before serving for a softer,chewier bite.
These squares were inspired by one of my favourite snacks, loads of good old peanut butter on a piece of toasted seed loaf bread! I had so much fun creating these, and after a few failed attempts I finally nailed it. I hope you will enjoy them as much as I do, I’m sure once you’ve tried them, they will become one of your go to snacks too!
Crunchy seeds, creamy dreamy peanut butter AND silky chocolate, whats not to love?
I chose a mixture of seeds that I enjoy, however the recipe will work just as well with whatever you have in your pantry as a substitute. These are pretty rich, so when you are making your slices, just bear that in mind, a little goes a long way here. Enjoy and let me know what you think!
Vegan Seedy Peanut Butter Squares
½ cup oats
½ cup heaped pitted dates (if dried, soak for 25 mins in boiling water then drain)
¼ cup sunflower seeds
¼ cup pumpkin seeds
1 tbs chia seeds
2 tbsp sesame seeds
1/8 cup peanut/almond butter
1/8 cup maple (use honey if your not vegan)
Peanut butter layer:
1 cup peanut butter
6 tbsp maple syrup (honey)
½ cup coconut flour
120 g chocolate ( I use Honest chocolates 70% slab)
½ cup coconut milk
1 tbsp coconut oil
Heat up a pan over medium heat and toast the oats until golden, then set aside in a medium mixing bowl. Next add all the seeds to the pan and toast until fragrant (keep an eye on them, they can burn easily) Add to the bowl and allow to cool.
In a blender, process the dates until it’s all chopped up, transfer to the bowl with oats and seeds.
Pour maple syrup and peanut butter into a heatproof mug, and microwave in 20 sec increments, stirring until smooth.
Add the peanut butter mix to the oats, seeds and dates, and mix until it’s all incorporated and deliciously sticky.
Pour the mixture into a prepared baking tray ( with parchment paper going all the way up and over the sides, I used a large bread loaf tin) and smooth with a wet spatula. Make sure to get it nice and tightly packed, you want the base to hold together well.
Chill in freezer for at least 30 mins to harden while preparing next layer.
Peanut butter layer:
Add the peanut butter, coconut flour and maple syrup to a bowl. Fold with spatula until you have a very thick mixture that clumps together (it should almost resemble a sturdy cookie dough)
Once the mixture is combined, spread onto the seed layer with a spatula, and once again press down well.
Place back in the freezer while you make your last layer. Almost there!
Chop up the chocolate and put in a heatproof bowl with the coconut milk and coconut oil. Microwave in 20 sec increments, stirring until melted and combined (don’t microwave it for longer stretches, because the mixture could split)
Pour over the peanut butter layer and garnish with chopped peanuts and a sprinkling of flaky sea salt if desired. Leave in refrigerator to set for at least 4 hours.
Lift out the parchment paper, and slice into squares or slices using a dry hot knife. Enjoy!
*Notes: Once set, you can keep these in the fridge, or store in an airtight container in a cool dry place.