If you’re like me, sometime you just have a deep unbridled craving for some creamy, dreamy fudge.  The thing is, most fudge is basically and a dairy and sugar bomb that won’t leave you feeling so hot.  The other problem with fudge?  It takes FOREVER to make.

Enter: my Chocolate Peanut Butter Freezer fudge made from seriously good-for-you ingredients.   Your body uses the coconut oil as energy and is actually considered a great metabolism booster.  Peanuts are cacao are both super high in antioxidants.  And the natural sugar won’t spike your blood sugar like processed white sugar.

I know.  Too good to be true, right?

Do something good for your body and make a  batch of this freezer fudge ASAP.  Experiment with some of the flavor profiles and let us know what   you think in the comments below!

Chocolate Peanut Butter Freezer Fudge

Servings: 20-30
Time: 5 minutes

  • 1 ¼ cup of coconut oil
  • 1/2 cup peanut butter
  • 3/4 cup maple syrup or agave nectar (really depends on how sweet you like it, maple syrup can be strong and overpowering so you can start with less and add more, to taste)
  • 3/4 cup raw cacao powder (If you love dark and bitter chocolate, you can add more)
  • A pinch of good quality sea salt, or more… because salt + chocolate is awesome!
  • Optional: a pinch of a nice, warming spice such as cinnamon, cardamom, chili poweder, cayenne… (I recommend a ¼ teaspoon of cardamom)

Directions

Create a double boiler by putting water in a pot, bring that to a boil, and fitingt a heat safe glass bowl on top.  Mix your coconut oil and nut butter in that upper bowl until they are fully melted together and incorporated, but be careful not to over mix (the oil will appear soapy if you have over mix).

Pour in the maple syrup and mix again, finally add the cacao powder, salt and any other spices then mix to perfection.

Once it looks good and uniform, taste it and make any adjustments.  Then spoon the mix into silicone candy or muffins cups (or silicone ice cube trays work too) and throw them in the freezer.

You will never have to defrost it, just peel away the silicone mold and enjoy!  But you do need to store them in the freezer, because the coconut oil will melt at room temperture.

About the Author


This recipe was cooked up by Quinn Asteak, the owner of Health Coach Quinn and a co-founder of {Healthy} Cooking Camp, which both aim to teach people that cooking with whole foods can be easy, enjoyable and totally forking delicious. She is incredibly passionate about showing our Bella Beauties how to kill it in the kitchen, all with your health in mind. Want to ask Quinn a question about one of her recipes? Leave her a comment below and she will make sure you have all the cooking confidence you need! To learn more about Quinn Asteak or to connect with her further, visit her Bella Life profile here.

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