This creamy and fudgy peanut butter fudge is so quick and easy to make, it feels like cheating!
Line a banana bread baking pan with parchment paper.
Soak the dates in water for 30 minutes. All of them should be completely immersed in water.
Melt coconut oil over low heat in a small saucepan.
Process the dates and melted coconut oil until smooth. (About 30 seconds.)
Add in the peanut butter and process again, for 15 to 30 seconds.
Pour the mixture into the baking pan and spread evenly.
Refrigerate for 3 to 4 hours before cutting into squares.
These fudges are to be kept refrigerated as they will become very soft at room temperature.