Stress Reducing Peanut Butter Fudge Bars

May 17, 2017
Serves 8-9 bars
Prep time
Cook Time
1h 30m


  • 1
    heaping cup dates, pitted
  • 1 Cup
    hot water, not boiling
  • 1 Tablespoon
    coconut oil, melted
  • 2 Teaspoons
    Mellow Mood Herb Mix
  • 1/8 Teaspoon
    pink salt
  • 1 Cup
    almond flour
  • 1 Cup
    shredded coconut
  • 1/3 Cup
    peanut butter, smooth or crunchy
  • 3 Tablespoons
    coconut oil
  • 1/4 Cup
    maple syrup
  • 1/8 Teaspoon
    pink salt
  • 1/4 Cup
    coconut oil
  • 1/4 Cup
    cacao powder, scant measurement
  • 1/4 Cup
    maple syrup, scant measurement
  • 1/4 Cup
    nut milk, I used almond
  • pink salt


  1. For the Crust: In a large bowl, pour hot water over dates and coconut oil and let sit for 10-15 minuites.

    Then add everything for the crust ingredients including the water into a food processor and blend everything into a smooth thick paste.

    It will resemble a thich cookie dough recipe.

    Press into the bottom of a small lined bread pan. Put in the freezer.

  2. For the Peanut Fudge layer put all ingredients into a small suace pan over low heat and using a whisk stir everything together.

    Pour this over the crust layer and put in the freezer to cool. It should take about 15-20 minutes.

  3. Chocolate Layer: Put all ingredients except the milk in the same sauce pan used for the peanut layer and heat over low heat. Whisk everything into a smooth mixture.

    Slowly stir in the milk. Once peanut layer has cooled, pour the chocolate on top and sprinkle with some pink salt if desired. Leave the in fridge for an hour or over night.

    Slice and serve.

    It probably keepss well in the freezer for a long time, but I wouldn't know because I ate them all in a week... Opps.