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Peanut Butter Fudge Truffles

Photo by Vinita Punjabi

A special “Thanks!” to Chef AJ. This tasty recipe is from her book “Unprocessed”.

NOTE: This recipe requires overnight preparation.


For the Date Paste

  • 1 lb (500 g) pitted dates
  • 1 cup water or unsweetened non-dairy milk (almond milk / soy milk, etc.)

For the Truffles

  • 1 cup ‘salt and sugar’ free peanut butter
  • 1 cup of date paste prepared as above (the rest can be stored in the refrigerator)
  • ½ cup raw cacao powder
  • 1 tbsp alcohol-free pure vanilla extract
  • ½ cup unsweetened non-dairy milk
  • Some chopped roasted peanuts


For the Date Paste

Soak the dates in the water/non-dairy milk, until soft enough to blend. Once soaked, blend in a blender until smooth.

For the Truffles

Place the nut butter, date paste, cacao powder and vanilla in the bowl of a food processor fitted with the “S” blade and process until all the ingredients are incorporated well, scraping down the sides if necessary.

Slowly add in milk, a little at a time until the desired consistency is reached. Chill the mixture in the refrigerator until firm. Place chopped peanuts in a shallow bowl.

Using a small retractable cookie scoop, drop truffles into chopped peanuts and coat evenly.


For a lower fat version, substitute cooked cannellini beans for some of the nut butter.


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