Recipe from Modern Baking by Donna Hay
Chocolate and peanut butter date fudge is really delicious and not something I would normally do. It’s actually really easy and doesn’t use too many ingredients. There isn’t any added sugar, only what is in the chocolate. These aren’t to sweet, with the dates being the only sweetener, so they are a bit better for you. The fudge is quite dense so I recommend small pieces and going back for seconds (these are a bit addictive). I am in love with these peanut butter fudges made with dates and sprinkled with sea salt, absolutely scrumptious.
- 16 soft fresh dates (320g), pitted
- 1/3 cup (95g) smooth natural peanut butter
- 2 teaspoons vanilla bean paste or vanilla extract
- 80g 70% dark chocolate
- 1 teaspoon sea salt flakes (optional), to serve
Lina a 10x20cm loaf tin with non-stick baking paper. Place the dates, peanut butter and vanilla i a food processor for 2-3 minutes or until smooth and the mixture comes together. Using the back of a spoon, press the mixture into the tin and smooth the surface.
Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted. Pour the chocolate over the fudge and smooth the top. Sprinkle with the sea salt flakes and freeze for 30 minutes or until firm.
Remove the fudge from the tin and use a hot knife to cut into pieces to serve. Makes 32