Hello and thanks for visiting stressville. Our house offer was recognized this weekend and we’re in the midst of coordinating inspections, lawyer fees and agreements. I’m really thrilled though and for the most part I’ve been managing it like I normally would aka cooking all the things and forgetting all about my real life responsibilities.

Anyway, while I’m off in la la property (and perhaps taking a couple of days faraway from blogging), I wanted to give you a formula for HEALTHY fudge. It’s actual, dreamy and in addition tastes just like the genuine deal. Plus just 4 ingredients are participating!

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

I’m not sure if you remember, but last year I made an incredible cake batter fudge made out of cashew butter, coconut butter and some other scrumptious issues. It was basically my head to dessert all summer months because it just took a few momemts to make… and devour.

So a couple of things about this formula:

You will need coconut butter! This is what helps to make the fudge solidify when in the freezer. I am by using this coconut butter lately and it’s ridiculously good. Tony enjoys this version and spreads it on everything around the corner. Either brand will work. Another option can be that you can make your own – here’s how !

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

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

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

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

Recipe type: Gluten Free of charge, Paleo, Grain Free of charge, Dessert, Healthy, Vegan, Dairy Free

Prep time:

10 mins

Total period:

10 mins


1/2 cup creamy or crunchy drippy peanut butter

1/3 cup coconut butter

For the chocolate layer:

1/3 cup coconut butter

Optional: Coarse sea salt, for sprinkling at the top


Line an 8×4 in . loaf pan with parchment paper (this allows you to eliminate the fudge from the pan later).

To help make the peanut butter layer: Inside a medium bowl mix jointly peanut butter, coconut butter and maple syrup. Blend until smooth.

To help make the delicious chocolate layer: In a medium bowl, mix collectively peanut butter, coconut butter, cocoa powder and maple syrup. Mix until easy and combined.

Add the chocolate fudge coating towards the loaf pan and spread evenly towards the sides. Tap the pan within the counter several times to get any atmosphere bubbles out and also to help distribute the coating evenly.

Next insert the peanut butter layer on top. Use a plastic spatula to softly spread on the chocolate layer for the edges of the skillet, being careful never to combine them. If you treasured this article so you would like to get more info relating to healthy turkey stuffed zucchini boats please visit our own web site. You can sprinkle sea salt on top if your PB doesn’t contain sodium. I love the lovely and Place in fridge for 10-15 minutes or before fudge hardens.

After the fudge has hardened, remove from the pan and allow to sit at area temperature for 5 minutes before slicing into squares. Do not omit at room temp for a lot more than 10-15 a few minutes at a time.

How to properly store fudge: Place cut squares within a Ziploc tote or plastic container and freeze for up to 3 months.

It’s best to work with a peanut butter made out of only peanuts and sodium here, or an all-natural brand without additional chemicals.

Any nut butter should work to use as a replacement for the peanut butter. Although, it is advisable to use a drippy version.

I take advantage of a store bought coconut butter made with just shredded coconuts. Discover above in the paragraph for my suggested brands!