Several squares of peanut butter bars topped with ganache on a plate.

Peanut Butter Fudge Slice
Recipe: (Makes 8-12) Print it Here

Base:
1 Cup Almonds
½ Cup Pitted Dates
2 Tbsp. Ground Flax
1 Tbsp. Water, or as needed
A Pinch of Sea Salt
¼ tsp. Vanilla

Filling:
6 Tbsp. Natural Peanut Butter, or nut butter of choice (If you want your bars to be raw, be sure to choose a raw nut butter)
1 Cup Pitted Dates
2 Tbsp. Coconut Oil, melted 

Topping:
4 Tbsp. Coconut Oil, melted
4 Tbsp. Carob Powder (or Cacao Powder, if I didn't sway you towards carob) 
1 Tbsp. Liquid Sweetener or Choice
A Pinch of Sea Salt

Procedure:

1. Firstly, pulse the dates, almonds, flax, salt, and vanilla until the mixture is ground. Add a splash of water if needed to help the base hold together. Press evenly into a parchment lined loaf pan. Set aside.

2. For the filling, puree the dates with the peanut butter until smooth. Add the melted oil and combine. Spread this mixture over the base, making it as smooth as possible.

3. Finally, melt the oil with the carob powder, sweetener, and salt, and pour over the filling. Set the pan in the freezer to set. Once firm, sliced the bars with a hot, dry, knife. They can be enjoyed right away or transferred to a airtight container and kept in the freezer for several weeks. If you can, let the bars soften up for a few minutes before digging in. The flavours come out so much more when room temp!

31 Comments

  1. Hi Sophie! Sorry for the late reply. It should be perfectly fine to make it a day or two ahead of time. I suggest that you just don't leave it out of the fridge for too long, as the coconut oil might start to melt at room temperature. I would just serve them chilled, if possible.
    I'm short on snaps of myself, but I'm working on a new website, so hopefully there will be some new photos of my usual goofy smile.

  2. Hi Sophie! Sorry for the late reply. It should be perfectly fine to make it a day or two ahead of time. I suggest that you just don't leave it out of the fridge for too long, as the coconut oil might start to melt at room temperature. I would just serve them chilled, if possible.
    I'm short on snaps of myself, but I'm working on a new website, so hopefully there will be some new photos of my usual goofy smile.

  3. Hello Christine,

    I'm so happy I could bring back some warm memories - Lisbon is such a magical place, what a lovely honeymoon destination. The yogurt I had was a French brand called Sojada. It was head and shoulders above anything I can get at home. I don't know why we can't get it right in North America. As far as carob goes, I too have had some terrible batches. Firstly, carob comes in raw and toasted. I love the toasted version (nutty and sweet), but I don't care much for raw carob (I really wan't to like it, but to me it tastes, well, a little too earthy). As far as brands go, I like Bob's Mill for toasted or Foods Alive for a raw brand. To help extend the shelf life it should be stored in an airtight container in a cool, dry, dark place for up to twelve months. I hope your next bag of carob is better!
    All the best,
    Sophie

  4. Hello Christine,

    I'm so happy I could bring back some warm memories - Lisbon is such a magical place, what a lovely honeymoon destination. The yogurt I had was a French brand called Sojada. It was head and shoulders above anything I can get at home. I don't know why we can't get it right in North America. As far as carob goes, I too have had some terrible batches. Firstly, carob comes in raw and toasted. I love the toasted version (nutty and sweet), but I don't care much for raw carob (I really wan't to like it, but to me it tastes, well, a little too earthy). As far as brands go, I like Bob's Mill for toasted or Foods Alive for a raw brand. To help extend the shelf life it should be stored in an airtight container in a cool, dry, dark place for up to twelve months. I hope your next bag of carob is better!
    All the best,
    Sophie

  5. Hello Ashley! Thank you so much for this honour! I am thrilled to be a part of this and can't wait to sit down and answer your great questions <3 Your blog is beyond beautiful! I can't stop drooling over your photos.

    Much love,

    Sophie

  6. Hello Ashley! Thank you so much for this honour! I am thrilled to be a part of this and can't wait to sit down and answer your great questions <3 Your blog is beyond beautiful! I can't stop drooling over your photos.

    Much love,

    Sophie

  7. Wish I had a couple of the fudge bars to devour right now - they looks seriously delicious. As a massive peanut butter fan, you can definitely consider I will be recreating the recipe. Pinned!

  8. Wish I had a couple of the fudge bars to devour right now - they looks seriously delicious. As a massive peanut butter fan, you can definitely consider I will be recreating the recipe. Pinned!

  9. I'm making this for my work friends!
    Do you think if I make it the night before, refrigerate overnight, and then bring it in...it can sit out (at room temperature for the whole day: 8am - 4pm?)
    Also...why do you look so sad in your picture? 🙁

  10. I'm making this for my work friends!
    Do you think if I make it the night before, refrigerate overnight, and then bring it in...it can sit out (at room temperature for the whole day: 8am - 4pm?)
    Also...why do you look so sad in your picture? 🙁

  11. I basically squealed when I read your description of Lisbon. I went to Portugal and Spain for my honeymoon, and loved that city so much. We found a really fantastic healthfood store which is where I found lots of unknown-to-me gluten free and vegan foods. I found a seriously amazing vegan yogurt too, I wonder if it was the same one? Do you have any tips for a good brand of carob? I purchased one from a good company, but I think it was rancid - it tasted and smelled horrible, but I've eaten carob cookies before that were really delicious. I think I just purchased a bad bag and these bars make me want to give it another go. Your photos have me reminiscing about my trip ... so wonderful.

  12. I basically squealed when I read your description of Lisbon. I went to Portugal and Spain for my honeymoon, and loved that city so much. We found a really fantastic healthfood store which is where I found lots of unknown-to-me gluten free and vegan foods. I found a seriously amazing vegan yogurt too, I wonder if it was the same one? Do you have any tips for a good brand of carob? I purchased one from a good company, but I think it was rancid - it tasted and smelled horrible, but I've eaten carob cookies before that were really delicious. I think I just purchased a bad bag and these bars make me want to give it another go. Your photos have me reminiscing about my trip ... so wonderful.

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