An oaty and chewy nutty flapjack base topped with a creamy and thick peanut butter caramel fudge layer drizzled with delicious chocolate. These easy, no-bake, 7-ingredient slices make a great vegan, gluten-free and refined sugar-free afternoon pick me up – plus they are filled with fibre and protein thanks to one secret ingredient.
I love playing around with raw bakes as they are often more forgiving than baked goods which, as much as they are a work of love, there is also some science involved. So, after a couple of years of this recipe sat in my folders, I am so excited to share this revived and tweaked recipe with you.
To say these taste indulgent is an understatement: peanut butter meets fudge. This sounds like one hefty, rich and moreish bar. And it definitely does taste incredible, but without the sickly-sweet heaviness that perhaps you’d be expecting.
These are heaven in a mouthful with the stickiest gooey fudge layer. I’ve made my bars quite thick, but you can definitely make them thinner if that’s your jam – or fudge. They’ll taste equally as delicious, especially topped with some crunchy nuts, too. For the extra indulgence, serve them with a scoop of thick coconut yoghurt or ice cream and a healthy drizzle of peanut butter.
These Chocolate Nutty Fudge Slices couldn’t be simpler to make – the key is investing in a good blender or food processor to make the dates really jammy and to speed up the process.
The first step is to soak the dates in boiling water which really adds to the jammy sticky texture before blending in some nutty muesli, some peanut butter and salt. This flapjack mix is great eaten on its own but when pressed down into the tin, makes a sturdy and delicious base. Use your favourite muesli as directed or use 100g oats and 40g nuts if you prefer.
The second layer of these Chocolate Nutty Fudge Slices is all about the fudgy texture. And the secret is all in the beans. Similar to chickpea-based cookie dough recipes, this dessert relies on protein and fibre packed beans. I’m quite wary of telling my non–foodie friends that the beans are the key ingredient here as some people would have very negative preconceptions. So, stay quiet about this or tell them afterwards and they probably wouldn’t believe you. I’ve used butter and cannellini beans both with huge success in this recipe as they are soft and blend well. Mixed to a smooth paste with some plump dates and rich peanut butter – this is certainly spoon-able from the blender bowl. The texture is stick-to-the-roof-of-your-mouth delicious and makes these bars super healthy.
This updated version of my recipe adds a third layer to the mix – melted chocolate. Because chocolate and peanut butter are always a good idea – as these recipes prove: Peanut Butter Chocolate Protein Flapjack, Peanut Butter Coffee Crunch Chocolate Slices or Peanut Butter Chocolate Chip Protein Cookies.
A little bit on the health side of things – these bars are sweet enough for a teatime dessert treat thanks to the natural sweetness from the dates, while packing a protein punch (thank you beans and muesli), lots of fibre (oats and beans) plus a good dose of good-for-you and feel-good fats – peanut butter is the star of the show. They are gluten-free – make sure your muesli and/or oats are certified GF – refined sugar-free, soya free and so delicious.
These Chocolate Nutty Fudge Slices are a huge hit with my family although I suggest not telling your friends that they’ve got beans in until after they’ve devoured the entire batch. Serve them with tea or extra peanut butter and ice cream, they make a great dessert.
I hope you will love these easy, no-bake, 7-ingredient bars and if you are looking for more raw baking inspiration how about my Coconut and Cacao Donuts, Raw Ginger and Apricot Crunch Bars or Pink Bounty Bars.
Chocolate Nutty Fudge Slices
An oaty and chewy nutty flapjack base topped with a creamy and thick peanut butter caramel fudge layer drizzle with delicious chocolate. A delicious vegan, gluten-free and healthy dessert or sweet snack.
- Base Layer:
- 130g dates
- 30g peanut butter
- 140g nutty muesli
- Large pinch salt
- Fudge Layer:
- 100g pitted dates
- 1 tin butter beans, drained
- 80g peanut butter
- Pinch of salt
- 1 tsp vanilla
- 200g chocolate
1. Line a tin or Tupperware pot with parchment paper (mine was about 16x10cm).
2. Soak the dates separately in boiling water, drain and reserve the date water after 10 minutes.
3. Place 130g dates for the base layer in a food processor and whizz until jammy. Add in the peanut butter, whizz again and add in the muesli. Pulse to combine but leave it chunky. Pour into the lined tray and press down flat using the back of a spoon. Place into the fridge.
4. Prepare the fudge layer by placing the 100g dates in the food processor (no need to wash out) and blend until jammy. Add in the beans, peanut butter, salt and vanilla and blend until smooth and creamy. Add in 3-4 tablespoons of the reserved date soaking liquid as necessary, scraping down the sides to blend it all together. Pour over the base layer and flatten with a spoon.
5. Place in the freezer. Allow to set for 1-2 hours.
6. Melt the chocolate and put to one side. Remove from the freezer and slice into 12 bars/squares using a sharp knife. Drizzle over the chocolate and then allow to set. Store in an airtight container for up to 1 week in the fridge.
I hope you will love these Chocolate Nutty Fudge Slices; I can’t wait to hear what you think so please leave a comment below and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. Leave your thoughts below, too! You can also find me on Twitter, Facebook and Pinterest – do say hi!
With nutty fudge love x