Chocolate Peanut Butter Fudge
- Prep Time: 5-10 min
- Cook Time: Refrigerate 30 mins
- Total Time: 0 hours
- Yield: 15–20 Slices 1x
Ingredients
Units
Scale
330g pitted dates
1/3 cup smooth peanut butter
2 tsp vanilla bean paste
80g of 70% dark chocolate
sea salt flakes to serve
Instructions
Place dates, peanut butter and vanilla in food processor.
Process until smooth and mixture holds together.
Press into a 20cm x 10cm loaf tin lined with baking paper, smoothing the top with the back of a spoon.
Melt the chocolate and drizzle over the base. Sprinkle with sea salt and freeze for 30 mins until firm.
Notes
Stores well in the freezer. Thaw for 30 mins before cutting.
Find it online: https://merridycasson.com/chocolate-peanut-butter-fudge/