Peanut Butter Fudge Truffles by Chef AJ


Recipe comes from The China Study All-Star Collection by Leanne Campbell, PhD

Peanut Butter Fudge Truffles by Chef AJ

Makes about 3 dozen truffles

for the date paste
1 pound pitted dates
1 cup liquid (water, unsweetened nondairy milk, or unsweetened juice)

for the chocolate fundue
1 cup date paste
1 cup peanut butter (no salt or sugar)
1/2 cup raw cacao powder
1/2 cup unsweetened nondairy milk
1 tablespoon vanilla extract
Crushed peanuts

Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.
In a food processor, process dates and liquid until completely smooth. You can store date paste in the refrigerator.
Place all ingredients for Chocolate FUNdue in a food processor and process until ingredients are incorporated, scraping down sides if necessary. Chill FUNdue until firm.
Using a small retractable cookie scoop, drop FUNdue into crushed peanuts and coat evenly.

Substitute cannellini beans for some of the nut butter for a lower-fat version.

The FUNdue is also delicious when made with raw almond butter or tahini.

Try dipping bananas in the FUNdue, rolling them in crushed nuts, and then freezing for a tasty treat.


I met her back in January 2014 at the New Year New You Health Fest in Marshall, Texas.

Check out the video.


Can you name all the vegan chefs from The China Study All-Star Collection?
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