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Raw, Vegan Peanut Butter Fudge Truffles

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


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


For the Date Paste:

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

For the Chocolate FUNdue:

  1. 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:

  1. Chill FUNdue until firm
  2. Using a small retractable cookie scoop, drop FUNdue into crushed nuts and roll to coat evenly.
  3. 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.