When it comes to snacks, some of us just can’t resist an evening snack or dessert. This week, we’re sharing a recipe for peanut butter fudge. Healthy enough to satisfy your craving while keeping you on track, dangerous enough that you’ll probably have to hide it from the rest of your family.
2 cups finely shredded unsweetened coconut
1 cup creamy peanut butter (look for one that’s just peanuts + salt)
1/2 cup melted coconut oil
3-5 Tbsp maple syrup (or other sweetener of choice, i.e. stevia)
1 pinch sea salt (optional // depending on saltiness of PB)
1 tsp pure vanilla extract (optional)
No notes given.
Line a 9x5-inch loaf pan with parchment paper. Set aside.
To a food processor, add shredded coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
Then add peanut butter and melted coconut oil and mix again. Then add maple syrup 1 Tbsp at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a little more melted coconut oil.
Optional: Add sea salt and vanilla and mix again. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
Transfer mixture to your lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top if you wish.
Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21.
Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.