No Bake Peanut Butter Fudge {Sweetened with Dates}

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This 4 Ingredients Peanut Butter fudge recipe is made with raw cashews and sweetened by medjool dates only. It is delicious and easy to make.

Prep Time10

Total Time10

Course: Desserts

Cuisine: American

Diet: Vegan

Keyword: gluten free dessert, healthy dessert, keto dessert, no bake dessert, peanut butte, peanut butter fudge, raw dessert, vegan dessert

Servings:

Calories: 314kcal

Soak the raw cashews in a jar with warm water (enough to fully cover the cashews) and a pinch of salt overnight. Drain and rinse a couple of times. Then add soaked cashews to a food processor.
Add pitted Medjool dates to the food processor. Blend well until combined (no chunk of dates left).
Add peanut butter and a pinch of salt. Pulse in a food processor until smooth.
Add coconut flour. Blend again.
Scrape the wall of the food processor a few times to make sure all the ingredients are blended well (Repeat step 4 and 5 if adding more coconut flour).
Press the peanut butter fudge base in a parchment paper-lined 9x5 loaf pan. Add a handful of chocolate chips on top (optional, but is chocolate optional though?).
Let the loaf pan sit in the freezer for at least half an hour to set.
Cut it into bars. Store in the freezer. Enjoy!

**If the mixture appears to be too wet, add more coconut flour, 1 tbsp at a time.

Storage: Best stored in the freezer.

Nutrition facts may vary depending on the type of peanut butter and chocolate you choose to use.