Oh Fudge! Peanut Butter Sugar & Dairy Free Fudge!

If you haven't realized it by now, I have a serious addiction to peanut butter. Almond butter is great too, so is seed butter, but there is just something about peanut butter that makes my whole universe complete! It can be creamy, chunky, flavored, there are so many varieties it never let's you down! 

There is also a product out called PB2. This is a defatted peanut butter that comes in a powder form and you add water to it. I'm not crazy about the taste on its own to be honest, but I think it's great for adding into baked goods or mixing with other things. You can get PB2 on Amazon, or in a store like Target or Walmart. They have a regular peanut butter and chocolate PB as well. For this recipe I used the regular because it was what I had, but I'm sure the chocolate would taste AMAZING too! (Might have to do a blog update on that. ;)

In order to make this sugarless, I had to use something that could be a sugar alternative, so I choose dates. Dates are high in fiber, no fat, high in potassium, and while they have natural sugar, it is well natural, none of this refined stuff. I bought over 3 pounds worth of pitted dates at Costco for $7.00! 

Let's make this incredible, melt in your mouth fudge! 

Ingredients:

1/2 cup natural peanut butter (creamy or chunky)

1/2 cup PB2

1/4 cup water

2 cups pitted dates

1/2 cup almond or coconut milk

1 teaspoon pure vanilla extract

To Prepare:

1. Measure your dates out into a container and fill the container with water above the dates so they can soak. Soak them until their outer layer looks like it could peel off. 

2. Drain the dates into a bowl to a bowl, allowing you to keep the water from the soaked dates.

3. In a food processor or blender, process the dates and 2 tblsp of water at a time (only use more to reach the right consistency) until you reach the consistency of applesauce. 

4. Mix the 1/2 cup of PB2 with the 1/4 cup of water and stir well.

5. Add the 1/2 cup of peanut butter to the PB2 mixture and continue to store until smooth. 

6. Grease an 8x8 pan by putting coconut oil on a paper towel and wiping the pan down. (You don't want a lot of oil, just enough to coat the inside.)

7. In a medium sauce pan over medium heat, add the almond or coconut milk and the purée dates. (The dates should equal about 1-1/2 cups when puréed.) Continue to stir while you bring it to a boil.

8. Allow the mixture to boil for 2 1/2-3 minutes, then remove it from the heat. 

9. At this time add in the peanut butter mixture and vanilla and continue to stir until evenly blended and mixture starts to thicken. 

10. Pour into the greased pan, and let it cool in the refrigerator for 30-40 minutes.

11. Once the mixture has cooled, cover it with foil or other wrap and put it in the freezer until fully hardened. About 2-3 hours.  

12. Take the fudge out, cut it into squares, and store in an airtight container in the freezer.

Enjoy!