Ingredients
Scale
Crust:
- 15 medjool dates (pitted)
- 1 1/3 cups shredded coconut (toasted)
- 4 tablespoons runny peanut butter
Fudge Layer:
- 1/2 cup runny peanut butter
- 1 cup vegan dark chocolate (melted)
- 1/2 tablespoon coconut oil (for melting the chocolate)
Instructions
- Begin by toasting the coconut. Use an air fryer or oven; I prefer the air fryer for its quickness. Air fry shredded coconut at 350°F for 4-5 minutes, watching closely to prevent burning.
- In a food processor, blend pitted dates until smooth and creamy. Add toasted coconut and 4 tablespoons of peanut butter; blend until well combined.
- Press this mixture firmly into an 8×8 baking dish lined with parchment paper, covering all corners.
- Melt dark chocolate with 1/2 tablespoon of coconut oil, either in the microwave or on the stovetop.
- Combine melted dark chocolate and peanut butter; pour over the crust, spreading evenly. Freeze for about 4 hours until the top hardens completely.
- Optionally, sprinkle with sea salt, then cut into squares and enjoy!
Notes
- Cut into bite-sized pieces for a quick snack or dessert.
- Use soft, gooey dates for the best texture. If your dates are hard, soak them in hot water for 10-15 minutes to soften them up.
- For smooth chocolate, melt in the microwave with coconut oil in 30-second increments, stirring well each time.