I grew up on fudge that was made from fluff. You know, marshmallow creme. The white stuff. While I love that ooey gooeyness in a peanut butter and fluff sandwich (it’s a Boston thing), but it’s fake AF and it’s not the healthiest for you.
This fudge is made with coconut oil, just like many recipes that are out there. The trick is to cream the coconut oil with the peanut butter for a long time in order to get that fluffy consistency. The result is a peanut butter and chocolate fudge that melts in your mouth. Oh, and it takes about 5 minutes to prepare and 30 minutes in the freezer... so when you’re craving something sweet and candy like, this should do the trick.
Makes about 20 pieces
- 3/4 cup smooth peanut butter. Use an all natural with two ingredients- peanuts and salt
- 1/2 cup of room temperature coconut oil
- 5 teaspoons of maple syrup (more or less to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon of coarse sea salt plus extra for the topping
- 1/4 cup cacao powder, I love Navitas Naturals
In a food processor, cream the peanut butter and oil until light in color and fluffy. Add the vanilla extract and salt and blend. Next, add one teaspoon of maple syrup at a time until desired sweetness. Layer half the batter in a small 8x8 pan lined with parchment paper. Next, add the cacao powder to the remaining batter and cream until smooth. Layer the remaining chocolate peanut butter batter on top of the plain peanut butter batter. Sprinkle with coarse seal salt and place in the freezer for 30 minutes. Cut into squares. Store the remaining fudge (if you don’t eat it all) in the freezer for a couple weeks.