peanut butter fudge truffles



Thanks to Chef AJ for providing this delicious vegan recipe. Learn more about Chef AJ and healthy cooking at

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 pound of pitted dates
One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)

Crushed nuts

To make date paste soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In food processor fitted with the “S” blade, process dates and liquid until completely smooth. Store date paste in the refrigerator.

To make the chocolate FUNdue, Place all ingredients in a food processor fitted with the “S” blade and process until ingredients are incorporated, scraping down sides if necessary. Chill FUNdue until firm. Using a small retractable cookie scoop, drop FUNdue into crushed nuts and coat evenly.

Chef’s Note: Bananas are delicious when dipped in FUNdue and rolled in crushed nuts and then frozen. FUNdue can also be made with raw almond butter or tahini. You can substitute cannellini beans for some of the nut butter for a lower fat version.