Chocolate Peanut Butter Fudge
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  1. 330g pitted dates
  2. 1/3 cup smooth peanut butter
  3. 2 tsp vanilla bean paste
  4. 80g of 70% dark chocolate
  5. sea salt flakes to serve
  1. Place dates, peanut butter and vanilla in food processor.
  2. Process until smooth and mixture holds together.
  3. Press into a 20cm x 10cm loaf tin lined with baking paper, smoothing the top with the back of a spoon.
  4. Melt the chocolate and drizzle over the base. Sprinkle with sea salt and freeze for 30 mins until firm.
  1. Stores well in the freezer. Thaw for 30 mins before cutting.
Merridy Casson