Healthy Chocolate Peanut Butter Freezer Fudge

Name: Healthy Chocolate Peanut Butter Freezer Fudge
Prep time: 5 min
Cook time: 5 min
Yield: 36 pieces
Ingredients: 1/2 cup coconut butter (Make sure to pack it in the same way you would for brown sugar); 1/3 cup creamed coconut (You can buy creamed coconut on it's own, or just place an unopened can of full fat coconut milk in the fridge overnight. Take it out the next morning and gently open. All the coconut cream will have risen to the top and you can scrape it off. Just make sure you're not getting any water!); 1 tablespoon coconut oil; 1 rounded tablespoon cocoa powder; 1 1/2 teaspoons vanilla extract; 1 pinch kosher salt; 1/3 cup maple syrup; 1/4-1/3 cup pure peanuts only peanut butter (The peanut butter measure varies depending on how much you want to swirl into your fudge); 1 pinch flaky sea salt (This is optional, but I like to use Maldon and just sprinkle a bit on the top before freezing)

The more time I spend at home, the more I want to constantly be snacking.

I’m not someone who usually keeps snack foods in the house because they a) are usually pretty unhealthy and b) get devoured very quickly. I’m not very good at spreading out my snacks.

So, I decided that I wanted to try to make my own snacks so that they could be healthier and be made in smaller quantities.

I’ve made a version of this fudge before using this recipe and it was delicious! However, today I wanted something that was more chocolatey. I knew that I could modify the recipe fairly easily, so I decided to go with the winning combination of peanut butter and chocolate and was blown away by how tasty this chocolate peanut butter freezer fudge is!

To me, the fudge is reminiscent of Haagen Dazs chocolate peanut butter ice cream, which is the ultimate treat. It’s rich and chocolaty without being too sweet and has a creamy ribbon of peanut butter running through it.

I call it healthy because it’s refined sugar-free, dairy-free, gluten-free and has a lot of healthy fats in it. Do keep in mind though that it is still a lot of fat so maybe don’t go eating the entire pan in one sitting? I had a hard time doing that because it was so tasty, but it can definitely be done!

This recipe also makes a fairly small quantity so you won’t have a huge pan of fudge that you’re tempted to eat.

I call it freezer fudge because I highly recommend keeping this fudge in the freezer! It stays a lot harder that way which I think makes it more pleasant to eat. You can eat it from the fridge so that it’s not quite as solid, but I wouldn’t recommend keeping at room temperature.

You’ll notice that I didn’t sprinkle any salt on the top of this batch, but as I was eating it I thought that just a small sprinkle of finishing salt like Maldon or Jacobson would be perfect, so think about giving that a try! I also have vanilla and coffee flavoured salts which I think could be really nice to sprinkle on top as well.

So, if you’ve got a chocolate craving like me, give this healthy chocolate peanut butter freezer fudge a try!

Healthy Chocolate Peanut Butter Freezer Fudge

To me, the fudge is reminiscent of Haagen Dazs chocolate peanut butter ice cream, which is the ultimate treat. It's rich and chocolaty without being too sweet, is packed with healthy fats and has a creamy ribbon of peanut butter running through it.

Course

Dessert

Cuisine

Desserts

Keyword

Dessert

Prep Time

5 mins

Cook Time

5 mins

Passive Time

2 hours

Servings

pieces

Ingredients

1/2 cup coconut butter Make sure to pack it in the same way you would for brown sugar
1/3 cup creamed coconut You can buy creamed coconut on it's own, or just place an unopened can of full fat coconut milk in the fridge overnight. Take it out the next morning and gently open. All the coconut cream will have risen to the top and you can scrape it off. Just make sure you're not getting any water!
1 tablespoon coconut oil
1 rounded tablespoon cocoa powder
1 1/2 teaspoons vanilla extract
1 pinch kosher salt
1/3 cup maple syrup
1/4-1/3 cup pure peanuts only peanut butter The peanut butter measure varies depending on how much you want to swirl into your fudge
1 pinch flaky sea salt This is optional, but I like to use Maldon and just sprinkle a bit on the top before freezing

Course

Dessert

Cuisine

Desserts

Keyword

Dessert

Prep Time

5 mins

Cook Time

5 mins

Passive Time

2 hours

Servings

pieces

Ingredients

1/2 cup coconut butter Make sure to pack it in the same way you would for brown sugar
1/3 cup creamed coconut You can buy creamed coconut on it's own, or just place an unopened can of full fat coconut milk in the fridge overnight. Take it out the next morning and gently open. All the coconut cream will have risen to the top and you can scrape it off. Just make sure you're not getting any water!
1 tablespoon coconut oil
1 rounded tablespoon cocoa powder
1 1/2 teaspoons vanilla extract
1 pinch kosher salt
1/3 cup maple syrup
1/4-1/3 cup pure peanuts only peanut butter The peanut butter measure varies depending on how much you want to swirl into your fudge
1 pinch flaky sea salt This is optional, but I like to use Maldon and just sprinkle a bit on the top before freezing

Instructions

Combine all ingredients except for peanut butter and flaky sea salt in a pot over medium heat
Using a whisk, gently stir until all ingredients are melted. Mine started to look a bit curdled and separated, but I just used my whisk and whisked it really quickly and it came right back to a smooth consistency - which is what we're looking for!
Pour your fudge mixture into a parchment-lined loaf pan
Drop dollops of peanut butter all over the surface of the fudge and use a knife to swirl the peanut butter in, being careful not to mix too much because you still want to be able to see the swirls and not combine it completely.
Sprinkle the top of the fudge with flaky sea salt if you want and then freeze for at least 2 hours!
After the fudge has frozen, remove the parchment from the pan (it should just lift out) and place on a cutting board. using a sharp knife, cut into your desired shape. I cut mine into small cubes, but you could do rectangles too or some kind of triangle if you really wanted!

Recipe Notes

I had a few pieces the first day that I made it and they were really good, but the second day in the freezer, they had hardened even more which made for a great texture, so that's what I prefer!

I ate my fudge within 3 days, so I didn't bother transferring it to a container in the freezer. However, if you're going to keep for longer than that, I'd recommend freezing for the initial 2 hours and then cutting it and transferring to an airtight Tupperware container. If you're going to layer the fudge, I'd also recommend a layer of parchment in between layers so it doesn't stick together at all.