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Cocoa Peanut Butter Fudge ❤️❤️❤️
And sometimes we just *require* a small piece of the most perfect chocolate treat. And this one is fun to make because it’s no-bake and really easy!
You’re either a chocolate + PB person, or you’re REALLY not… I totally get that.
But for the people who are OBSESSED… Chocolate 🍫+ PB 🥜 is the ULTIMATE treat. Would you agree?
If Peanut Butter isn’t your thing, you can use almond butter, or cashew butter, or even sunbutter. So basically, you can try out each of these nutbutters/seedbutter until you find YOUR personal favorite. Sounds like a fun “assignment” to me. 😁
➡️ Leftovers:
Keep stored in an airtight container in the fridge or freezer.
➡️ Serving Size:
A 9 x 6-inch loaf pan was used to make twelve servings. You can use any size loaf pan you have, your fudge will be thicker if your pan is smaller and vice versa. One serving is one square.
➡️ Nut-Free:
Use sunbutter (sunflower seed) or tahini sesame seed butter) and omit the peanut butter.
➡️ Additional Topping Idea:
Top with coarse sea salt.
➡️ No Peanut Butter:
Use almond butter, macadamia nut butter, pistachio butter, cashew butter, or tahini (sesame seed butter) instead.
➡️ Texture:
These fudge bars are a little sticky and need to chill for best results and in order to slice into squares.
Cacao vs. Cocoa
Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high amount of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
What’s the difference between cocoa and cacao?
Sweetness Factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.
12 servings
Ingredients:
- 1/2 cup all-natural peanut butter
- 1/4 cup raw cacao powder or cocoa powder
- 1 Tbsp pure maple syrup or raw honey
- 4 medjool dates, pitted
- 1 tsp vanilla extract
- 1/4 cup unrefined coconut oil, melted
- coarse sea salt if desired
Instructions:
Line a loaf pan with parchment paper for easy release.
In a small food processor, add the peanut butter, cacao powder, maple syrup, dates, and vanilla.
Melt your coconut oil either on the stovetop or microwave. It needs to be hot for this recipe.
Start blending, and pour your hot melted coconut oil in as the blades run.
Blend the mixture until smooth.
Transfer to your prepared loaf pan and freeze for about 30 minutes, or until fully set but not frozen.
Lightly sprinkle with coarse sea salt if desired.
Slice into small squares and serve.
Enjoy!
❤️Rachel
Ingredients
- 1/2 cup all-natural peanut butter
- 1/4 cup raw cacao powder or cocoa powder
- 1 Tbsp pure maple syrup or raw honey
- 4 medjool dates, pitted
- 1 tsp vanilla extract
- 1/4 cup unrefined coconut oil, melted
- coarse sea salt if desired
Instructions
- Line a loaf pan with parchment paper for easy release.
- In a small food processor, add the peanut butter, cacao powder, maple syrup, dates, and vanilla.
- Melt your coconut oil either on the stovetop or microwave. It needs to be hot for this recipe.
- Start blending, and pour your hot melted coconut oil in as the blades run.
- Blend the mixture until smooth.
- Transfer to your prepared loaf pan and freeze for about 30 minutes, or until fully set but not frozen.
- Lightly sprinkle with coarse sea salt if desired.
- Slice into small squares and serve.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1/2 cup all-natural peanut butter
- 1/4 cup raw cacao powder or cocoa powder
- 1 Tbsp pure maple syrup or raw honey
- 4 medjool dates, pitted
- 1 tsp vanilla extract
- 1/4 cup unrefined coconut oil, melted
- coarse sea salt if desired
Instructions
- Line a loaf pan with parchment paper for easy release.
- In a small food processor, add the peanut butter, cacao powder, maple syrup, dates, and vanilla.
- Melt your coconut oil either on the stovetop or microwave. It needs to be hot for this recipe.
- Start blending, and pour your hot melted coconut oil in as the blades run.
- Blend the mixture until smooth.
- Transfer to your prepared loaf pan and freeze for about 30 minutes, or until fully set but not frozen.
- Lightly sprinkle with coarse sea salt if desired.
- Slice into small squares and serve.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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