Vegan Peanut Butter Chocolate Fudge with Date Syrup
mini peanut butter chocolate fudge
For the fudge:
70% cocoa solids
(1/2 cup) smooth natural peanut butter
natural date syrup
Chop the chocolate and put in a bowl.
Add peanut butter, date syrup and salt and melt together in the microwave or over double boiler until everything melts and the mixture is smooth and uniform.
Arrange mini paper crowns in a mini muffin pan.
Pour the mixture into the pan and fill almost to the brim.
Garnish with roasted peanuts at the top and freeze for about an hour.
Keep the fudge in a sealed container in the freezer for up to a month.
Remove the fudge from the freezer 2-3 minutes before serving to soften a bit.
It is important to use natural date syrup with no added sugar to achieve a balanced result sweetness-wise.