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Another Holiday Treat… Chocolate Peanut Butter Fudge

Chocolate Peanut Butter FudgeI made this fudge last night to add to the treats box the girls gave their 1st grade teacher. The box included Sugar Plums, this Chocolate Peanut Butter Fudge, and Frosted Nutmeg Logs

This fudge recipe is from Mindy at The Purposed Heart and she adapted it from Kimi’s Chocolate Fudge recipe at The Nourishing Gourmet. Kimi adapted her recipe from Sally Fallon’s recipe in Nourishing Traditions, which uses butter instead of coconut oil. So if you don’t have coconut oil or really don’t like coconut oil for whatever reason, you can try substituting butter in this recipe.  It needs to be a fat that is basically a solid at room temp, but let’s not use shortening or something like that, OK?

Mindy made her fudge cups larger than mine, as her recipe yields 10.  I used the mini-muffin papers in my mini-muffin pan and got 19, but could have squeezed out 20, if I had really scraped the bowl.  I used a 1 Tablespoon measure to pour the fudge into each paper.

Chocolate Peanut Butter Fudge
from The Purposed Heart

  • 1/2 cup coconut oil (at room temperature)
  • 1/2 cup unsweetened cocoa powder (not hot cocoa mix)
  • 1/2 cup natural peanut butter
  • 1/4 cup honey
  • pinch of sea salt
  • 1/2 tsp real vanilla extract
  1. Prepare a mini-muffin pan with 20 mini-muffin liners.
  2. Put all ingredients except vanilla in a microwave safe bowl.
  3. Microwave bowl for like 10-15 seconds.  Stir mixture with whisk.  Microwave another 5 seconds.  Stir mixture again.  Do this until the coconut oil is melted, but not hot.  In the summer, your coconut oil may already be melted in your house depending on how cool you keep it as the melting point of coconut oil is 76 °F. 
  4. Stir with whisk until everything is smooth and nicely combined; it will be very liquidy.  Stir in vanilla extract.
  5. Pour the liquid fudge into the prepared muffin liners dividing evenly between them.  I used a 1 Tablespoon measuring spoon to scoop them out.   There will be about 1/2 inch of fudge in each mini-muffin liner.
  6. Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened.  Or, you can use the freezer to make it even faster.
  7. Remove the muffin liners from the pan and store in the refrigerator or freezer.
  8. Another liner-less option is to pour the fudge into the compartments of an ice cube tray and freeze it. They should pop right out when frozen!

Here are the nutrition stats on the fudge from About.com’s Recipe Analyzer.  Note the low amount of carbs/sugar in a fudge.  The calories mainly come from fat, but it is what many consider good fats, coconut oil and peanuts. 

– Stacey

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