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Chocolate, Peanut Butter, & Chocolate-Blueberry Fudge

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  • Author: Annie
  • Total Time: 120

Description

If one layer of fudge is good, then three layers of ooey-gooey, chocolatey, peanut buttery, blueberry vegan fudge is gggggreat!


Ingredients

Scale

Chocolate “Fudge”

  • 1/2 cup uncooked rolled oats
  • 2/3 cup very hot water
  • 2 dates, chopped
  • 1/3 cup slivered almonds, soaked overnight & drained
  • 12 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
  • 45 dates, chopped
  • 12 Tbsp. non-dairy milk
  • 1 tsp. peanut butter flavor
  • 1/2 cup smooth natural peanut butter
  • pinch salt, optional

Blueberry “Fudge”

  • 1 cup frozen blueberries, thawed
  • 1 cup vegan semi-sweet chocolate chips, melted
  • 1 tsp. vanilla extract

Instructions

Make the chocolate “fudge”

  1. 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.
  2. 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.
  3. Meanwhile, carefully melt the chocolate chips in the microwave.
  4. 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”

  1. In a small bowl, pour the hot water over the oats and dates and let sit for about 30 minutes.
  2. 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.
  3. 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”

  1. Combine all ingredients in a food processor and process until very smooth.
  2. 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.
  3. To serve, pop the pan in the freezer for about 30 minutes. Use a knife dipped in water to cut fudge into small piece.


Nutrition

  • 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