Ingredient Chocolate & Peanut Butter Freezer Fudge (Vegan & Gluten Free!)1

Anyway, while I’m off in la la property (and perhaps taking a couple of days faraway from blogging), I needed to offer a formula for HEALTHY fudge. It’s real, dreamy and in addition tastes just like the genuine deal. Plus only 4 ingredients are involved!
Tell me: Perhaps you have ever endured a dreamy healthy fudge before?
I’m not sure if you keep in mind, but this past year We made an incredible wedding cake batter fudge made with cashew butter, coconut butter and some other scrumptious items. It was essentially my go to dessert all summer because it just took a few momemts to makeā€¦ and devour.
So a couple of things about this formula:
You will need coconut butter! This is exactly what helps to make the fudge solidify when within the freezer. I am using this coconut butter recently and it’s ridiculously good. Tony adores this version and spreads it on everything in sight. Either brand will continue to work. Another option is you could make your personal – here’s how !
I love that recipe literally will take 5 minutes to make, then you’ll only stick it in the freezer until the fudge hardens a bit – usually this just will take about 10-15 short minutes. Then boom! Dessert is offered. A low glucose, high-protein treat that you will want to make every week. Promise.
Nom. Nom. Nom. Nom. Nom. Nom.
Kinda wish to lick the screen at this time, don’t you?
4-Component Chocolate & Peanut Butter Freezer Fudge (vegan & gluten free of charge!)
Formula type: Gluten Free of charge, Paleo, Grain Free of charge, Dessert, Healthy, Vegan, Dairy products Free
Prep period:
10 mins
Total time:
10 mins
1/2 cup creamy or crunchy drippy peanut butter
1/3 cup coconut butter
For the chocolates layer:
1/3 cup coconut butter
Optional: Coarse sea salt, for sprinkling on top
Collection an 8×4 in . loaf skillet with parchment paper (this makes it easy to eliminate the fudge through the pan later).
To make the peanut butter layer: Within a medium bowl mix together peanut butter, coconut butter and maple syrup. Combine until smooth.
To help make the chocolate layer: Within a medium bowl, combine together peanut butter, coconut butter, cocoa natural powder and maple syrup. Combine until clean and combined.
Add the chocolate fudge coating towards the loaf pan and spread evenly on the sides. Tap the pan within the counter a few times to get any atmosphere bubbles out and to help distribute the layer evenly.
Next increase the peanut butter layer on top. Use a silicone spatula to softly spread over the chocolate layer towards edges from the skillet, being careful not to mix them. You can sprinkle sea salt on top if your PB doesn’t contain salt. I really like the sugary and Place in freezer for 10-15 minutes or until the fudge hardens.
After the fudge has hardened, remove in the pan and invite to sit at area temperature for five minutes before trimming into squares. Usually do not leave out at room temp for a lot more than 10-15 mins at the same time.
How to properly shop fudge: Place cut squares within a Ziploc tote or plastic container and freeze for up to 3 months.
You need to use a peanut butter made out of only peanuts and salt here, or an all-natural brand without additional additives.
Any nut butter should function to use as a replacement for the peanut butter. Although, it is best to use a drippy version.
I use a store bought coconut butter made out of only shredded coconuts. Find above within the paragraph for my suggested brands!