Are you a sweet-sweet person or a salty-sweet person? Growing up, I was a sweet-sweet person. I didn’t want any of those peanuts or pretzels mingling in the party with my chocolate chips or M and M’s, no siree. My mom on the other hand, has always been a huge fan of mixing together a sweet salty mix. I have childhoof memories of her grabbing a small bowl from the kitchen cabinets and pouring in equal parts chocolate and peanuts, blending the perfect balance of sweet and salty dessert combination. It was only until later in my 20’s that I also started appreciating the perfect mix of salty peanuts and sweet chocolate chips. Plus, there’s no added sugar and the dates give the peanut butter layer a caramel flavor, seriously, this is one of my favorite desserts to date.
I can’t even tell you how long it’s taken to finally get around to doing this recipe justice. My recipe idea list always seems to include some variation on the super awesome/classic chocolate and peanut butter combination. Mostly because I always have both of those ingredients on hand and also because, chocolate and peanut butter usually create no-fail dessert recipes, each and every time. The first time I tried to make this recipe I baked the bottom peanut butter layer and came out with a more of a crumbly, cookie situation, which wasn’t what I was really going for. The second time I tried the recipe, the cookie part was flat and just kind of sad, also, not what I was going for (who wants a sad bar cookie?). I decided to scrap the whole baked cookie layer and go for more of a freezer fudge, streamlining the process a bit. In the end, easy and no-bake won out over trying to make a cookie layer, layering on a chocolate layer, and then waiting for them to firm up in the freezer. This is best prepared the night before and setting it out for a few minutes before cutting and serving.
Peanut Butter Chocolate Pretzel Fudge (No Bake, Vegan)
- For the peanut butter layer:
- 1 cup peanut butter
- 6-8 dates soaked in warm water and drained if they are dried out
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- For the chocolate layer:
- 1 1/2 cup semi-sweet chocolate chips
- 1-2 tablespoons coconut oil
- 1 cup pretzels crushed
Lightly grease an 8x8 square pan and set aside.
In a high-powered blender or food processor, pulse together the peanut butter, dates, vanilla extract and almond milk until smooth. You may need to add more almond milk to keep the mixture going. Press the mixture into the bottom of the pan and place in the freezer while you prepare the chocolate layer.
In a small bowl, combine the chocolate chips and coconut oil. Melt in the microwave for 1 minute, until chocolate can be stirred until smooth. Remove the pan from the freezer and spread the chocolate layer on top. Sprinkle with the crushed pretzels. Let set in the freezer for at least 3-4 hours, or until firm.