Chef AJ’s Peanut Butter Fudge Truffles are a no-bake dessert that the entire family will love! You will learn how to prepare your own homemade Date Paste, which is combined with peanut butter and a few other basic ingredients to make a rich Chocolate FUNdue. Once chilled, just roll into balls and coat with peanuts. YUM! This simple and sweet dessert is completely sharable, making it the ideal offering to take along to parties and gatherings this holiday season.
Peanut Butter Fudge Truffles
1 batch Chocolate FUNdue
Peanuts, roasted, oil-free, salt-free, chopped
2 cups Medjool dates, pitted, soaked
1 cup liquid (water, Homemade Nut Milk or store-bought plant-based milk, or juice, unsweetened)
Prepare Date Paste by soaking dates in chosen liquid overnight or for several hours, until much of the liquid has been absorbed, then adding dates and liquid to food processor and processing with S blade until completely smooth. Store in the refrigerator.
Prepare Chocolate FUNdue by placing all ingredients except milk in food processor and processing with S blade until incorporated, scraping down the sides as needed, then adding Homemade Nut Milk incrementally and processing until desired consistency is reached. Place in a glass bowl and chill until firm.
Remove Chocolate FUNdue from the refrigerator. Scoop out and form into balls then roll in chopped peanuts. Freeze until firm.
Chef AJ has followed a plant-based diet for over 36 years. She is a chef, culinary instructor, professional speaker, and author. She is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. The book is half confessional memoir, half delectable recipes. It chronicles her journey from junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that heal the body. Many of her recipes can be seen on her YouTube cooking show The Chef and the Dietitian.