Chocolate Peanut Butter Freezer Fudge

cutting Peanut Butter Freezer Fudge into squares

Hello and welcome to stressville. Our area offer was once accepted this weekend and we’re in the course of coordinating inspections, attorney charges and contracts. I’m truly excited regardless that and for probably the most part I’ve been dealing with it like I typically would aka baking all the issues and forgetting all about my actual world tasks.

Anyway, while I’m off in l. a. la land (and perhaps taking a few days off from blogging), I wanted to provide you with a recipe for HEALTHY fudge. It’s actual, dreamy and likewise tastes like the actual deal. Plus best Four substances are involved!

Peanut Butter Freezer Fudge on marble next to a knife

Tell me: Have you ever had a dreamy healthy fudge prior to?

I’m not positive for those who remember, however ultimate 12 months I made a fantastic cake batter fudge made with cashew butter, coconut butter and a couple of other delicious issues. It was once basically my cross to dessert all summer time because it handiest took a few mins to make… and devour.

This version calls for coconut oil as an alternative of coconut butter. It’s easy to make and mainly tastes like a peanut butter cup.

two stacks of Peanut Butter Freezer Fudge

I like that this recipe actually takes Five minutes to make, then you definitely’ll simply stick it in the freezer till the fudge hardens a bit — usually this handiest takes about 10-15 minutes. Then growth! Dessert is served. A low sugar, high-protein treat that you’ll wish to make each week. Promise.

Nom. Nom. Nom. Nom. Nom. Nom.

Kinda wish to lick the display at the moment, don’t you?

pyramid of Peanut Butter Freezer Fudge

If you are making this recipe, please depart a comment beneath to let me understand how it became out for you. You too can tag #ambitiouskitchen on Instagram so I will see your creations! xo.

More healthy no bake treats to check out:

No Bake Salted Tahini Cookie Dough Fudge

Paleo No Bake Cookie Dough Truffles

Salted Dark Chocolate Coconut Almond Protein Candy Bars

No Bake Superfood Brownie Energy Bars + video

Feel Good Vegan Cherry Cheesecake Bars

Chocolate Peanut Butter Freezer Fudge (vegan & gluten free!)

5 from 5 votes

Prep Time 15 mins

Total Time 15 minutes

Layered Chocolate & Peanut Butter Freezer Fudge made with most effective Four elements: peanut butter, coconut butter, maple syrup and cocoa powder! Gluten loose, low carb & vegan!

  • For the peanut butter layer:
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted coconut oil
  • 1 tablespoon natural maple syrup (or coconut palm syrup)
  • For the chocolate layer:
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted coconut oil
  • 1 tablespoon unsweetened cocoa powder (or raw cacao powder)
  • 1 tablespoon natural maple syrup (or coconut palm syrup)
  • Optional: Coarse sea salt, for sprinkling on most sensible
  1. Line an 8x4 inch loaf pan with parchment paper (this makes it simple to take away the fudge from the pan later).

  2. To make the peanut butter layer: In a medium bowl combine in combination peanut butter, coconut oil and maple syrup. Mix until clean.

  3. To make the chocolate layer: In a medium bowl, combine together peanut butter, coconut oil, cocoa powder and maple syrup. Mix till easy and mixed.

  4. Add the chocolate fudge layer to the loaf pan and unfold calmly against the sides. Tap the pan at the counter a few times to get any air bubbles out and likewise to help distribute the layer lightly. Freeze for 10 minutes.

  5. Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer, towards the perimeters of the pan, being careful to not combine them. You can sprinkle sea salt on most sensible if your PB doesn’t contain salt. Place in freezer for 15-10 minutes or till the fudge hardens.

  6. Once the fudge has hardened, take away from the pan and lower into 18 squares. Do now not pass over at room temperature for greater than 10 minutes at a time.

  7. How to correctly retailer fudge: Place lower squares in a plastic container and freeze for up to Three months.

*It’s absolute best to make use of a peanut butter made with most effective peanuts and salt here, or an all-natural emblem without additional additives.

Any nut butter must paintings to use as a substitute for the peanut butter. Although, it is best to make use of a drippy version.

I use a shop purchased coconut butter made with most effective shredded coconuts. See above in the paragraph for my really helpful manufacturers!

Nutrition

Servings: 18 squares

Serving measurement: 1 square

Calories: 150kcal

Fat: 12.5g

Saturated fat: 5.9g

Carbohydrates: 6.4g

Fiber: 2.5g

Sugar: 2.3g

Protein: 3.8g

Recipe via: Monique Volz // Ambitious Kitchen

Photography by: Sarah Fennel // Broma Bakery

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