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Vegan Peanut Butter Chocolate Fudge with Date Syrup

Servings 20 mini peanut butter chocolate fudge
Author נטלי


For the fudge:

  • 100 grams dark chocolate 70% cocoa solids
  • 120 grams (1/2 cup) smooth natural peanut butter
  • 2 tbsp. natural date syrup
  • Pinch of salt

For decoration:

  • Roasted peanuts chopped


  1. Chop the chocolate and put in a bowl.
  2. 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.
  3. Arrange mini paper crowns in a mini muffin pan.
  4. Pour the mixture into the pan and fill almost to the brim.
  5. Garnish with roasted peanuts at the top and freeze for about an hour.
  6. Serve cold.

Recipe Notes

  • 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.