These thick, fudgy bars stack three layers without ever going near an oven: a rich cacao butter fudge, a generous layer of peanut butter, then fudge again. Cacao butter and coconut oil set in the cold and give that firm texture that slices cleanly, while the dates carry all the sweetness on their own. The ashwagandha and reishi powders are purely optional: they add an earthy note that some people love, but the recipe works perfectly without. This is the kind of dessert you put together the night before without thinking about it, and cut the following day.
Fudgy chocolate and peanut butter bars
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Ingredients
- 55 g cacao butter
- 55 g coconut oil
- 1 tbsp coconut sugar
- 140 g pitted dates
- 1/8 tsp sea salt
- 1/2 tsp vanilla powder
- 1 tsp ashwagandha powder (optional)
- 1 tsp reishi mushroom powder (optional)
- 60 ml coconut milk, or more if needed
- 85 g unsalted peanut butter, or your favourite nut butter
Method
- Gently melt the cacao butter and the coconut oil in a small pan, over very low heat, just until they turn liquid.
- Blend this melted mixture with all the other ingredients except the peanut butter, adding the coconut milk little by little until you have a thick, creamy texture.
- Spread half of this fudge in a small tin lined with baking paper.
- Spread the peanut butter over it in an even layer, then cover with the rest of the fudge.
- Sprinkle with a little salt if you like. Leave to set in the fridge overnight, then cut into slices.
Tip
Cacao butter is what sets these bars apart from a simple date fudge: it firms up sharply below 30 °C and gives that clean snap under the tooth. Do not overheat it, it loses its perfume above 45 °C. If your peanut butter is thick and stiff, loosen it for a minute over a warm bain-marie before spreading, and you will get an even layer rather than a pile of lumps. These bars keep for a good week in the fridge, in an airtight box.
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FAQ: your questions about fudgy chocolate and peanut butter bars
What is the recipe for fudge with cacao?
A cacao fudge rests on three elements: a fat that sets in the cold, something sweet, and cacao. In a raw version, you use cacao butter and coconut oil for the hold, blended dates for the sweetness, and raw cacao powder for the flavour. Blend it all into a thick paste, spread it in a tin, and leave it to set for several hours in the fridge before cutting.
What is chocolate fudge?
Fudge is a confection of Anglo-Saxon origin, halfway between soft caramel and ganache. Its texture is dense, melting and slightly grainy, quite unlike a bar of chocolate. The classic version is cooked with sugar, milk and butter, to a precise temperature. Raw versions like this one reproduce the texture by relying on fats that set in the cold, without ever reaching for a saucepan.
What is the recipe for the best fudge?
There is no single recipe, but a balance to find. Too much fat and the fudge melts in your fingers, too little and it turns brittle. Too many dates and it sticks, too few and it lacks binding. The most reliable marker is the texture before chilling: the mixture should be thick, glossy, and fall slowly off the spatula. Salt, even in a tiny quantity, is what keeps the whole thing from becoming cloying.
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