Raw, Vegan Peanut Butter Fudge Truffles

Name: Raw, Vegan Peanut Butter Fudge Truffles
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Ingredients: 1 pound pitted dates; 1 cup liquid (water, unsweetened non-dairy milk, or unsweetened juice); 1 cup peanut butter (no salt or sugar); 1 cup date paste; 1/2 cup raw cacao powder; 1/2 cup unsweetened non-dairy milk; 1 Tablespoon alcohol-free vanilla extract; One batch of Chocolate FUNdue; Chopped peanuts or other nuts

By Chef AJ in Desserts

Published on October 31, 2013, last updated on August 13, 2017

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4.75 from 4 votes

Raw, Vegan Peanut Butter Fudge Truffles

These delicious treats come with the healthiest ingredients that could be put into them, so have no fear to have a little extra when you crave some FUNdue!

Course Dessert

Cuisine American

Prep Time 6 hours

Cook Time 30 minutes

Total Time 6 hours 30 minutes

Yield 10 servings

Calories 339 kcal

Author Chef AJ

Ingredients

Date Paste

1 pound pitted dates
1 cup liquid water, unsweetened non-dairy milk, or unsweetened juice

Chocolate FUNdue

1 cup peanut butter no salt or sugar
1 cup date paste
1/2 cup raw cacao powder
1/2 cup unsweetened non-dairy milk
1 Tablespoon alcohol-free vanilla extract

The Truffles

One batch of Chocolate FUNdue
Chopped peanuts or other nuts

Instructions

For the Date Paste:

Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.
In a food processor fitted with the “S” blade, purée the dates and liquid until completely smooth.

For the Chocolate FUNdue:

Place all ingredients except for the milk in a food processor fitted with the “S” blade and process until ingredients are incorporated, scraping down sides if necessary. Slowly add non-dairy milk, a little at a time until desired consistency is reached. You can use/eat this immediately or chill for a firmer texture.

To Assemble the Truffles:

Chill FUNdue until firm
Using a small retractable cookie scoop, drop FUNdue into crushed nuts and roll to coat evenly.
Bananas are also delicious when dipped in FUNdue and rolled in crushed nuts and then frozen.

Recipe Notes

For a lower fat/calorie version of the Chocolate FUNdue, substitute cannellini beans for some of the nut butter.

About the Author

Chef AJ is a chef and culinary instructor in Los Angeles, and former Executive Vegan Pastry Chef at Sante restaurant, specializing in in plant-indulgent food that is free of sugar, oil, and salt. She teaches how to create meals to transform your health, how to deal with cravings and food addiction, and addresses the emotional side of eating. Chef AJ is the author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and The Secrets to Ultimate Weight Loss: A revolutionary approach to conquer cravings, overcome food addiction, and lose weight without going hungry.