Vegan MoFo 18: Chocolate, Peanut Butter, and Chocolate-Blueberry Fudge. Gluten-free.

Chocolate PB & Chocolate Blueberry Fudge by An Unrefined VeganRecently 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 doppelgΓ€nger 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.

Chocolate PB Blueberry Fudge An Unrefined Vegan

Chocolate PB Blueberry Fudge An Unrefined Vegan

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.

Chocolate PB Blueberry Fudge An Unrefined Vegan

Chocolate, Peanut Butter, & Chocolate-Blueberry Fudge
Serves 16
If one layer of fudge is good, then three layers of ooey-gooey, chocolatey, peanut buttery, blueberry vegan fudge is gggggreat!
Write a review
Print
Total Time
2 hr
Total Time
2 hr
206 calories
26 g
0 g
11 g
5 g
4 g
82 g
27 g
17 g
0 g
7 g
Nutrition Facts
Serving Size
82g
Servings
16
Amount Per Serving
Calories 206
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrates 26g
9%
Dietary Fiber 3g
14%
Sugars 17g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chocolate "Fudge"
  1. 1/2 cup uncooked rolled oats
  2. 2/3 cup very hot water
  3. 2 dates, chopped
  4. 1/3 cup slivered almonds, soaked overnight & drained
  5. 1-2 tbsp. non-dairy milk
  6. 1 Tbsp. cacao powder
  7. 1/2 cup vegan semi-sweet chocolate chips
  8. 1 tsp. coffee flavor or vanilla extract
  9. pinch salt, optional
Peanut Butter "Fudge"
  1. 1 cup uncooked rolled oats
  2. 1 cup very hot water
  3. 4-5 dates, chopped
  4. 1-2 Tbsp. non-dairy milk
  5. 1 tsp. peanut butter flavor
  6. 1/2 cup smooth natural peanut butter
  7. pinch salt, optional
Blueberry "Fudge"
  1. 1 cup frozen blueberries, thawed
  2. 1 cup vegan semi-sweet chocolate chips, melted
  3. 1 tsp. vanilla extract
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.
beta
calories
206
fat
11g
protein
5g
carbs
26g
more
an unrefined vegan http://anunrefinedvegan.com/

Chocolate PB Blueberry Fudge An Unrefined Vegan

 

Vegan MoFo 2013 Logo

46 thoughts on “Vegan MoFo 18: Chocolate, Peanut Butter, and Chocolate-Blueberry Fudge. Gluten-free.

  1. Bramdiming

    Any post that begins with the word chocolate gets my attention and um, no you definitely don’t need confectioners sugar or oil!! I created a fudge recipe with no confectioners sugar and only 3 ingredients!!! It most definitely doesn’t need confectioners sugar and it took 10 minutes to make and wowed all my non-vegan friends! I’m loving the blueberry addition here..yummy!! They look really beautiful too πŸ™‚

    Reply
  2. tearoomdelights

    Your dedication is astonishing. You say this fudge will feed multitudes, but I expect that depends on who they are. I can think of one or two people who would probably overindulge if left with a tray of your fudge.

    Reply
  3. coconutandberries

    This might just be my favourite recipe of yours yet this MoFo!! It looks phenomenal and I’m so pleased that you didn’t go down the refined sugar route πŸ˜€ I think I’ll have to make a small batch as this could be dangerous to have around!

    Reply
  4. Sophie33

    Waw! I am speechless by just looking at them! Your husband was right: no refined sugars, no oil in here, Anne! xxx

    These triple healthy fudge bars look fantastic, fabulous even! xxx

    You rock my taste buds, Anne! xxx πŸ™‚

    Reply
  5. Poppy

    Who would have thought oats can make fudge? Genius as always Annie and I’m so pleased you stayed unrefined! I can’t believe the work you’ve put in to this MoFo, you truly inspire me.
    πŸ™‚

    Reply
      1. Poppy

        They are, so versatile, but wow, I never realised just how versatile that they could make fudge!!
        I’m sure you will be glad when it’s over but we won’t! We will just have to make more of the recipes…:D

  6. Angela @ Canned Time

    Just brilliant! I’m not a big fudge lover cause its just too sweet for me after a little bite but this one has great potential for me ;0
    What would you think of Organic Palm Sugar that was home ground into Confectioner’s Sugar? Of course there’s still the carbs but any healthier?
    No rub on your peanut butter for sure, but the blueberry would be my first choice here β™₯

    Reply
    1. An Unrefined Vegan

      Here, here! I was never into fudge. Too sugary, which is amazing considering the sweet tooth I once had. Also agree with you on the blueberry layer. It could stand alone, for sure!
      Would be interesting to try grinding the OPS. It’s an unrefined sugar, right :-)??

      Reply
  7. biggsis

    Kudos. I agree traditional fudge is too sweet, and I too used to walk around munching atomic fire balls and jawbreakers and other balls of sugar. I much prefer a less sweet fudge and this looks really amazing.

    Reply
  8. Sandra

    These look so yummy. I have so many fudge recipes saved on pinterest, but I don’t think any have oatmeal. So I think these have got to be the first to try.

    Reply
  9. thepeacepatch

    Blueberry fudge…goodgolly why have I never thought of that before? Now my head is spinning with fudg-abilities…pomegranate fudge comes to mind right away. Thanks for the recipe and the inspiration! πŸ™‚

    Reply
      1. Jessica Noelle Glitterpony

        Nice!! I love cherries and chocolate together and might have to experiment a bit! Thank you so much for sharing the recipe and for the great inspiration to bake treats that are good for the body (and taste good, too!). πŸ™‚

  10. annesturetucker

    Anniee you are an endless source of healthy delicious inspiration!!! A true creative soul – thank you!!! I ADORE these chocolate-peanut-butter-blueberry-divine- fudge – could bite into one right now!

    Reply
  11. Pingback: 29. Sunday Storm – Favorieten van Vegan MoFo 2013 | De Groene Keuken

  12. Pingback: 29. Sunday Storm – Vegan MoFo 2013 Favorites | The Green Cuisine

  13. Pingback: Vegan MoFo Day 30 – Rice & Lentils (GF) | Reis & Linsen (GF) | VGNGF*

  14. Lynn in MD

    Wow – thanks for the great recipe! One question. What is peanut butter flavor? Is that like PB2? Or is it some kind of extract? Any clues on where to find it in the store?

    Reply
    1. An Unrefined Vegan Post author

      Hi Lynn! PB flavor is like an extract and you can get it via King Arthur Flour, and probably on Amazon. Hope you like the recipe!

      Reply
  15. Pingback: Peanut Butter & Jelly Day!

  16. Pingback: Healthy Vegan Friday #63: Pumpkins and Kabochas - Clean Eating Kitchen

Fill in the Blank: