Peanut Butter Fudge Truffles

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.

Ingredients

  • Peanut Butter Fudge Truffles
  • 1 batch Chocolate FUNdue
  • Peanuts, roasted, oil-free, salt-free, chopped
  • Date Paste
  • 2 cups Medjool dates, pitted, soaked
  • 1 cup liquid (water, Homemade Nut Milk or store-bought plant-based milk, or juice, unsweetened)
  • Chocolate FUNdue
  • 1 cup Date Paste
  • 1 cup peanut butter, roasted, oil-free, salt-free
  • 3/4 to 1 cup Homemade Nut Milk or store-bought plant-based milk
  • 1/2 cup cacao powder, raw
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon caramel extract (optional)
  • PREP TIME 30
  • COOK TIME 0
  • Serves 12

Directions

  1. 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.
  2. 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.
  3. Remove Chocolate FUNdue from the refrigerator. Scoop out and form into balls then roll in chopped peanuts. Freeze until firm.