This mouthwatering chocolate peanut butter freezer fudge is vegan, refined sugar-free, and easy to make. It’s so convenient to freeze fudge and then grab a piece for a quick and nutritious dessert.
This frozen fudge is made from simple, nutrient dense ingredients such as natural peanut butter. Be sure to use peanut butter with no added sugar or salt. The only ingredient listed on the jar should be peanuts.
If you need to avoid peanuts you can substitute almond butter, cashew butter, or tahini. The texture and taste will be different but any of those options work well.
This recipe calls for extra virgin olive oil. The olive oil gives this fudge a luscious, satisfying texture. You can substitute other oils if you prefer, such as liquid coconut oil or avocado oil.
This refined sugar-free fudge is sweetened with date paste. Date paste is made from dates that have been soaked and then blended to a purée consistency. See my date paste recipe for precise instructions. If you don’t have any dates you can substitute maple syrup or raw honey (but the texture will be slightly different).
This freezer fudge gets its chocolaty flavour from unsweetened cocoa powder. There are two main types of cocoa powder – the first is dutch process cocoa powder and the second is natural cocoa powder. When using cocoa powder in baked goods it often matters which type of cocoa powder you choose, but in raw or frozen recipes it doesn’t really matter so you can use either type.
The last key ingredient in this recipe is salt. The salt enhances all the other flavours in the fudge and gives it that perfect balance of sweet and salty. If you’re on a low sodium diet you can omit or reduce the salt and the results will still be tasty.
Store this freezer fudge in an airtight container in the freezer for up to six months. To serve, simply cut into squares and eat them frozen. Or allow them to thaw a little if you prefer a softer, gooey fudge texture.
If you want to kick up the flavour and texture in this fudge even more, you can sprinkle some chopped nuts or dairy-free chocolate chips on top before freezing the fudge.
More gluten-free treats
- These chocolate dipped dates are easy to make and so delicious.
- These caramelized spiced almonds have the perfect balance of sweet and salty flavours.
- These chocolate coated blackberries are perfect for entertaining.
- Food processor or high powered blender.
- 1 cup date paste (see my date paste recipe for instructions)
- 1 cup natural smooth peanut butter
- 1/2 cup extra virgin olive oil (or substitute your preferred oil)
- 4 tablespoons cocoa powder
- 1/2 teaspoon salt
- Add the date paste, peanut butter, olive oil, cocoa powder, and salt to a food processor or high powered blender.
- Process or blend until all the ingredients are combined and a dough like texture forms.
- Press the “dough” into a parchment lined 8 inch dish so that an even layer is formed.
- You can smooth the top of the fudge with a spatula to achieve a nice flat surface.
- Freeze for at least 4 hours before serving.
- Store this fudge in the freezer to maintain the ideal consistency.
- Makes approximately 20 servings of chocolate peanut butter freezer fudge.
- Store in an airtight container in the freezer for up to six months.
- Optional additions: sprinkle chopped nuts or dairy-free chocolate chips on top of the fudge before freezing.