4-Ingredient Chocolate & Peanut Butter Freezer Fudge (vegan & gluten free!)

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Hello and welcome to stressville. Our house offer was accepted this weekend and we’re in the midst of coordinating inspections, lawyer fees and contracts. I’m really excited though and for the most part I’ve been handling it like I normally would aka baking all the things and forgetting all about my real world responsibilities.

Anyway, while I’m off in la la land (and possibly taking a few days off from blogging), I wanted to give you a recipe for HEALTHY fudge. It’s real, dreamy and also tastes like the real deal. Plus only 4 ingredients are involved!

Tell me: Have you ever had a dreamy healthy fudge before?

I’m not sure if you remember, but last year I made an amazing cake batter fudge made with cashew butter, coconut butter and a few other scrumptious things. It was basically my go to dessert all summer because it only took a few minutes to make… and devour.

Layered Chocolate & Peanut Butter Freezer Fudge made with only 4 ingredients: peanut butter, coconut butter, maple syrup and cocoa powder! Gluten free & vegan.

So a few things about this recipe:

You’ll need coconut butter! This is what helps to make the fudge solidify when in the freezer. I’ve been using this coconut butter lately and it’s ridiculously good. Tony loves this version and spreads it on everything in sight. Either brand will work. Another option is that you can make your own —here’s how!

Layered Chocolate & Peanut Butter Freezer Fudge made with only 4 ingredients: peanut butter, coconut butter, maple syrup and cocoa powder! Gluten free & vegan.

I love that this recipe literally takes 5 minutes to make, then you’ll just stick it in the freezer until the fudge hardens a bit — usually this only takes about 10-15 minutes. Then boom! Dessert is served. A low sugar, high-protein treat that you’ll want to make every week. Promise.

Nom. Nom. Nom. Nom. Nom. Nom.

Kinda want to lick the screen right now, don’t you?

Layered Chocolate & Peanut Butter Freezer Fudge made with only 4 ingredients: peanut butter, coconut butter, maple syrup and cocoa powder! Gluten free & vegan.If you make this recipe, please leave a comment below to let me know how it turned out for you. You can also tag #ambitiouskitchen on Instagram so I can see your creations! xo.

4-Ingredient Chocolate & Peanut Butter Freezer Fudge (vegan & gluten free!)
Nutrition Information
  • Serves: 18 squares
  • Serving size: 1 square
  • Calories: 150
  • Fat: 12.5g
  • Saturated fat: 5.9g
  • Carbohydrates: 6.4g
  • Sugar: 2.3g
  • Fiber: 2.5g
  • Protein: 3.8g
Recipe type: Gluten Free, Paleo, Grain Free, Dessert, Healthy, Vegan, Dairy Free
Prep time: 
Total time: 
Print
Layered Chocolate & Peanut Butter Freezer Fudge made with only 4 ingredients: peanut butter, coconut butter, maple syrup and cocoa powder! Gluten free, low carb & vegan!
INGREDIENTS
  • For the peanut butter layer:
  • 1/2 cup creamy or crunchy drippy peanut butter*
  • 1/3 cup coconut butter
  • 1 tablespoon pure maple syrup (or coconut palm syrup)
  • For the chocolate layer:
  • 1/2 cup creamy or crunchy drippy peanut butter
  • 1/3 cup coconut butter
  • 1 tablespoon unsweetened cocoa powder (or raw cacao powder)
  • 1 tablespoon pure maple syrup (or coconut palm syrup)
  • Optional: Coarse sea salt, for sprinkling on top
INSTRUCTIONS
  1. Line an 8×4 inch loaf pan with parchment paper (this makes it easy to remove the fudge from the pan later).
  2. To make the peanut butter layer: In a medium bowl mix together peanut butter, coconut butter and maple syrup. Mix until smooth.
  3. To make the chocolate layer: In a medium bowl, mix together peanut butter, coconut butter, cocoa powder and maple syrup. Mix until smooth and combined.
  4. Add the chocolate fudge layer to the loaf pan and spread evenly towards the sides. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly.
  5. Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer towards the edges of the pan, being careful not to mix them. You can sprinkle sea salt on top if your PB doesn’t contain salt. I love the sweet and Place in freezer for 10-15 minutes or until the fudge hardens.
  6. Once the fudge has hardened, remove from the pan and allow to sit at room temperature for 5 minutes before cutting into squares. Do not leave out at room temperature for more than 10-15 minutes at a time.
  7. How to properly store fudge: Place cut squares in a Ziploc bag or plastic container and freeze for up to 3 months.
NOTES
Notes:
*It’s best to use a peanut butter made with only peanuts and salt here, or an all-natural brand without additional additives.
Any nut butter should work 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 with only shredded coconuts. See above in the paragraph for my recommended brands!

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