I tend to think of fudge as a treat for the holidays, but this easy chocolate peanut butter fudge recipe from Danielle is much healthier than my holiday fudge recipes and can be indulged in any time.
I made the recipe using almond butter so my husband could enjoy it. It turned out perfectly, and my husband loved it! I imagine sunflower seed butter would work too if you can’t have any nuts.
Keep in mind that coconut oil melts at 76 degrees, which means that handling it very much will melt the outside. That’s why using paper liners in a mini muffin pan is a great way to go. You can keep the fudge piece in the liner as you eat it and have less mess. It’s totally worth any mess, though!
This is a guest post by my friend Danielle McKinney.
This fudge is quick and perfect for summer because there is no heating required! It is also much healthier than traditional fudge as dairy is replaced with coconut oil and there are no processed sugars.
- ½ cup coconut oil, melted
- ½ cup cocoa powder, sifted
- ½ cup smooth natural peanut butter or other nut butter
- ¼ cup honey
- ½ tsp vanilla
- Line 2 mini muffin pans with paper liners (you’ll need about 18-20).
- Combine all ingredients and whisk until smooth. (A 4-cup liquid measuring cup is a good size and makes it easy to pour.)
- Fill the muffin liners with the chocolate mixture. Refrigerate 30 minutes or until firm. Be sure to store in the refrigerator as the coconut oil tends to make the fudge get soft quickly.
- Makes about 20 mini fudge cups.
Danielle is married to Ryan and is the happy mom of baby Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!