Hello and welcome to stressville. Our house offer was accepted this weekend and we’re in the midst of coordinating inspections, lawyer charges and contracts. I’m really excited though and for the most part I’ve been handling it like I normally would aka baking all the things and forgetting all about my real world responsibilities.
Anyway, while I’m off in la la property (and possibly taking a couple of days faraway from blogging), I needed to offer a recipe for HEALTHY fudge. It’s true, dreamy and in addition tastes just like the real deal. Plus just 4 ingredients are participating!
Tell me: Have you ever had a dreamy healthy fudge before?
I’m uncertain if you remember, but this past year I made an incredible wedding cake batter fudge made with cashew butter, coconut butter and a few other scrumptious points. It was fundamentally my go to dessert all summer season because it just took a few momemts to make… and devour.
So a couple of things about this recipe:
You will need coconut butter! This is what really helps to make the fudge solidify when in the freezer. I am using this coconut butter lately and it’s ridiculously great. Tony loves this version and spreads it on everything around the corner. Either brand will work. Another option is you could make your very own – here’s how !
I love that this recipe literally will take 5 minutes to make, then you’ll just stick it in the freezer until the fudge hardens a little – usually this only requires about 10-15 short minutes. Then increase! Dessert is offered. A low sugars, high-protein treat that you will want to make weekly. Promise.
Nom. Nom. Nom. Nom. Nom. Nom.
Kinda want to lick the display right now, don’t you?
4-Component Chocolate & Peanut Butter Freezer Fudge (vegan & gluten free of charge!)
Recipe type: Gluten Free of charge, Paleo, Grain Free of charge, Dessert, Healthy, Vegan, Dairy products Free
Prep time:
10 mins
Total period:
10 mins
Ingredients
1/2 cup creamy or crunchy drippy peanut butter
1/3 cup coconut butter
For the delicious chocolate layer:
1/3 cup coconut butter
Optional: Coarse sea salt, for sprinkling at the top
Instructions
Line an 8×4 inches loaf pan with parchment paper (this makes it easy to eliminate the fudge through the pan later).
To help make the peanut butter layer: Within a medium dish mix jointly peanut butter, coconut butter and maple syrup. Combine until smooth.
To make the chocolate layer: Within a medium bowl, blend collectively peanut butter, coconut butter, cocoa natural powder and maple syrup. Combine until easy and combined.
Add the chocolate fudge level towards the loaf pan and spread evenly for the sides. Tap the pan on the counter a few times to obtain any atmosphere bubbles out and also to help distribute the coating evenly.
Next insert the peanut butter layer on top. Use a plastic spatula to softly spread on the chocolates layer on the edges of the pan, being careful never to mix them. It is possible to sprinkle sea sodium on top if your PB doesn’t contain salt. I really like the nice and Place in freezer for 10-15 a few minutes or until the fudge hardens.
After the fudge has hardened, remove through the pan and allow to sit at room temperature for five minutes before cutting into squares. Usually do not omit at room temperature for a lot more than 10-15 a few minutes at the same time.
How to properly store fudge: Place cut squares within a Ziploc bag or plastic container and freeze for up to 3 months.
You need to work with a peanut butter made out of only peanuts and salt here, or an all-natural brand without additional additives.
Any nut butter should function to use as a replacement for the peanut butter. Although, it is best to work with a drippy version.
I use a shop bought coconut butter made out of only shredded coconuts. Find above within the paragraph for my recommended brands!
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I don’t even experience guilty approximately getting delicious chocolate wasted with these bad boys.