Raw peanut butter fudge. Even better than regular peanut butter fudge because you don’t have to wait for it to cook!

Raw peanut butter fudge via www.clairekcreatkons.com

Raw peanut butter fudge

When I was little there were several things I used to eat by the spoonful straight from the jar or container. I’m embarrassed to say that icing sugar was one of them. I loved the way I could empty a scoop onto my tongue and close my mouth and feel it dissolve away in sweet goodness.

My other favourite was peanut butter. The way it coated my mouth with peanuty deliciousness was irresistible.

Raw peanut butter fudge via www.clairekcreations.com

Today, peanut butter straight from the jar is still a sneaky treat I indulge in every now and then but something that is a little bit classier and just as delicious is raw peanut butter fudge. This fudge has just four ingredients and takes literally minutes to make.

Raw peanut butter fudge via www.clairekcreations.com

The texture was almost just like a smooth fudge. I think if I’d processed it a little longer it would have been pretty hard to spot the difference between this and the naughty original. I know I seem totally obsessed with dates at the moment and I am. I really am. They’re so versatile and so very yummy.

Raw peanut butter fudge via www.clairekcreations.com

I enjoyed my as a morning tea treat with a cup of tea and some of them as an after dinner treat. Enjoy!

You might also like to take a peep at my Red Velvet Fudge reciepe too 

What about you? What did you used to eat by the spoonful when you were little?

Raw peanut butter fudge via www.clairekcreations.com

Raw peanut butter fudge

Raw peanut butter fudge

Yield: 20
Prep Time: 15 minutes
Total Time: 15 minutes


  • 5 tbsp peanut butter
  • 5 medjool dates, seeds removed
  • 1/2 tsp vanilla bean extract
  • a pinch of salt


  1. Place all the ingredients in the food processor and process until it all sticks together and there are no big lumps.
  2. Press into a mini muffin tin or chocolate mould and refrigerate until firm.
  3. Turn out of the mould and keep refrigerated until serving.




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