Say hello to your new favorite (naturally sweetened, incredibly rich, salty-sweet) dessert.
Chocolate Peanut Butter Freezer Fudge made with just 4 ingredients, in 30 minutes, and 1 bowl (food processor)! Shall we?
This recipe was inspired by simplicity.
I’ve made fudge I adore in the past, but some people tend to have trouble with their food processors being able to make coconut butter – a central ingredient in that recipe. So I wanted to come up with a variation that would be a little easier to tackle. And thus, freezer fudge was born!
This recipe is made entirely in the food processor. First, dates are processed until a paste or ball forms. Then peanut butter is blended in. Next comes cacao powder for that rich, chocolaty flavor. And lastly, coconut oil makes everything creamy and smooth.
Just look at that dreamy goodness. I could hardly keep my spoon out of the bowl!
Simply transfer to a parchment-lined dish, freeze, slice into squares, and you’re golden.
Share this fudge with everyone – friends, family, neighbors. They won’t believe that it’s made with simple ingredients and naturally sweetened! It’s kind of incredible!
We hope you LOVE this fudge! It’s:
Easy to make
& Perfectly delicious
Keep this fudge on hand for a healthier treat to indulge in throughout the week. Or make a batch to bring to dinners, gatherings, or parties. We can almost guarantee that it will be the most popular dessert on the table.
If you’re into chocolate-peanut buttery things, check out our Peanut Butter Cup Cookies, Peanut Butter Chocolate Chip Granola, White Chocolate Peanut Butter Eggs, Peanut Butter M&Ms, Chocolate Peanut Butter Banana Shake, and Double Peanut Butter Chocolate Chip Cookies.
If you try this recipe, leave a comment, rate it, and tag a photo #minimalistbaker on Instagram. Cheers, friends!
Chocolate Peanut Butter Freezer Fudge
- To a food processor, add pitted dates and mix until a fine paste or a small ball forms.
- Remove lid and add peanut butter. Blend once more to combine.
- Add cacao powder and blend once more to combine.
- Add melted coconut oil, starting with the smaller measurement and working your way up as needed until a fudgy paste is formed. It’s OK if it looks a little clumpy at this point (see photo). You mostly just want to make sure it’s not dry, so add more oil as needed. (You shouldn’t need more than the recommended amount of coconut oil.) If it’s clumpy or a tad grainy, that’s OK. You can smooth it out in the next step.
- Transfer to a parchment-lined loaf (or 8×8-inch) pan and spread with the back of a spoon until a smooth, even surface is achieved. Top with roasted salted peanuts and/or cacao nibs for texture (optional).
- Transfer to freezer and freeze until firm to the touch – about 20 minutes or more as needed. Then remove from freezer and slice into desired squares. If it has trouble slicing, let thaw for a few more minutes and/or run your knife under hot water to ease cutting.
- Enjoy! Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. This fudge does best when kept refrigerated. If it sits out for too long in a warm environment, it can soften.
*The type of peanut butter that works best in this recipe is one made with two ingredients: peanuts and salt. Other additives and sweeteners can make the fudge too thick or gummy. Our favorite brand at the moment is Wild Friends (not sponsored, just love the brand).
*Nutrition information is a rough estimate for 1 square calculated with the lowest amount of oil (which, as the recipe is written, is 1/4 cup or 60 ml).