Recipes » Desserts » Better-Than-Snickers Fudge Dates
T. Colin Campbell Center for Nutrition Studies


Plant-Based Fudge Sauce

  • 1 ½ cups unsweetened oat milk
  • 2 Tbsp cornstarch
  • ¼ cup cacao powder
  • ⅓ cup date paste
  • ¼ tsp vanilla extract

Fudge Dates

  • 12 pitted Medjool dates
  • ¼ cup natural peanut butter
  • 2 Tbsp Vegan Caramel Sauce (optional)
  • Chopped peanuts
  • Plant-Based Fudge Sauce


  • 1. In a small saucepan, whisk together all fudge ingredients until well combined.
  • 2. Cook over medium heat, stirring occasionally, until thickened. Set aside.
  • 3. Slice the dates open lengthwise and make sure the pits are removed (sometimes not all the pits are removed). Place them on a tray or plate.
  • 4. Using a teaspoon, fill the inside of each date with peanut butter, some caramel sauce (if using), and chopped peanuts.
  • 5. Drizzle the fudge sauce over the dates.
  • 6. Place the stuffed dates in the freezer for at least 30 minutes. The longer they remain in the freezer, the better the consistency.

Cooking Tips

  • 1. Freeze leftovers for an occasional treat.

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