I remember many times going into stores and buying fudge. They had all sorts of kinds and they usually offered some free samples. I never was obsessed with fudge, but my brother really was! But if I ever got fudge it always involved some sort of peanut butter. What’s better than peanut butter and chocolate?
Fast forward to now and I really love anything that has to do with chocolate (and peanut butter in general). Can you tell by my latest posts? But I think it’s something than when you are eating healthy you can eat very easily because there are a lot of unsweetened varieties. Unsweetened chocolate and cocoa powder. Don’t forget about cocoa powder. There’s almost endless options to do with cocoa powder. I feel like I am trying to make an exhaustive list of cocoa powder recipes. I guess bear with me, or enjoy with me as I go about all of these chocolate posts.
This recipe is reminiscent of my peanut butter cup recipe. It has a lot of the same ingredients, but in a different and easier way. The fudge is more creamy and doesn’t have as much of a peanut butter taste. I think it is because it blends with the coconut oil in just the perfect way. Plus, you can make this whole recipe in 15-20 minutes (almost including clean-up time!). So it is something that is made easily and tastes great. You can refrigerate it or freeze it for later.
1 cup organic peanut butter (creamy or crunchy)
3/4 cup coconut oil
2 tablespoons birch xylitol, powdered
1 teaspoon Stevita stevia, powdered
1/3 cup cocoa powder
1/4 teaspoon salt
2 Tablespoons vanilla extract
- Line an 8×8 baking pan with parchment paper
- Add 1 cup of water to a small saucepan and put it over medium heat. You are going to use this as a double boiler to make the fudge. I find it much easier to heat everything up so it melts together well. It also dissolves the xylitol and stevia so you don’t get a crunch from the crystals
- In a stainless steel bowl or thick glass bowl add the peanut butter and coconut oil and set on top of the saucepan. This will be your double boiler. It heats it more evenly and doesn’t scald the fudge as it could if you just put it directly on the stove
- Add the sweeteners (I powdered the stevia and xylitol together in a coffee grinder) and cocoa powder and salt and stir to combine. I used a whisk because it breaks up the little bits of the ingredients until they melt together
- Once everything is all mixed together take off of the heat and add the vanilla, stir one more time
- Pour the fudge into the pan and put in the refrigerator to harden for 1-2 hours (it can sit in there longer though)
- Cut with a sharp knife and serve. Store in the refrigerator or freezer
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