Recently I made the mistake of mentioning to Kel that I needed to pick up some confectioner’s sugar; his eyes narrowed and he asked me what I needed it for… busted. I told him that I had to make fudge for one of my PB & J MoFo recipes and explained that fudge couldn’t be fudge unless it had copious amounts of confectioner’s sugar in it. But isn’t that refined sugar, he asked? He knew the answer; he was just maneuvering me into a trap. Think about how disappointed your readers will be, he added. Think about your integrity, your honor. So I scratched confectioner’s sugar off of my shopping list, grumbled a little, and set about creating a fudge without sugar – and without oil, too.
Have I created a spot-on healthy doppelgänger for fudge? Not quite. But it is creamy and gooey and it gets your fingers sticky just like the real thing. The secret ingredient is oatmeal. The original fudge recipe came in at Number 26 on Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter & Jelly thanks to Chocolate Covered Katie.
TOMORROW: Come back here to enter to win a copy of Natalie Slater’s killer cookbook, Bake & Destroy: Good Food for Bad Vegans. I also get to share with you her recipe for Falafel Waffles – plus lots of yummy photos of other creations I made from her book.
If one layer of fudge is good, then three layers of ooey-gooey, chocolatey, peanut buttery, blueberry vegan fudge is gggggreat!
- 1/2 cup uncooked rolled oats
- 2/3 cup very hot water
- 2 dates, chopped
- 1/3 cup slivered almonds, soaked overnight & drained
- 1–2 tbsp. non-dairy milk
- 1 Tbsp. cacao powder
- 1/2 cup vegan semi-sweet chocolate chips
- 1 tsp. coffee flavor or vanilla extract
- pinch salt, optional
Peanut Butter “Fudge”
- 1 cup uncooked rolled oats
- 1 cup very hot water
- 4–5 dates, chopped
- 1–2 Tbsp. non-dairy milk
- 1 tsp. peanut butter flavor
- 1/2 cup smooth natural peanut butter
- pinch salt, optional
- 1 cup frozen blueberries, thawed
- 1 cup vegan semi-sweet chocolate chips, melted
- 1 tsp. vanilla extract
Make the chocolate “fudge”
- Line a 9″ x 9″ pan with parchment paper. In a small bowl, pour the hot water over the oats and the date and let sit for about 30 minutes.
- In a food processor, combine the soaked oats/dates (no need to drain), the almonds, and the milk and process until nearly smooth. This will take a few minutes. Scrape down the sides every once in a while.
- Meanwhile, carefully melt the chocolate chips in the microwave.
- Add the melted chocolate along with the remaining ingredients and continue to process until the ingredients are completely combined and the mixture is very smooth. Pour the mixture into the prepared pan and spread it to reach the sides and corners. Place the pan in the refrigerator while you prepare the next layer.
Make the peanut butter “fudge”
- In a small bowl, pour the hot water over the oats and dates and let sit for about 30 minutes.
- In a food processor, combine the soaked oats/dates (no need to drain), and the milk and process until nearly smooth. This will take a few minutes. Scrape down the sides every once in a while.
- Add the vanilla extract and the peanut butter and continue to process until the ingredients are completely combined and the mixture is very smooth. Pour the mixture over the chocolate layer and put the pan in the refrigerator while you prepare the final layer.
Make the blueberry”fudge”
- Combine all ingredients in a food processor and process until very smooth.
- Pour the mixture over the peanut butter layer, tap the pan on the counter a few times, and put the pan in the refrigerator to firm for several hours.
- To serve, pop the pan in the freezer for about 30 minutes. Use a knife dipped in water to cut fudge into small piece.
- Serving Size: 16
- Calories: 206
- Sugar: 17
- Sodium: 27
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Protein: 5
- Cholesterol: 0