Peanut Butter Chocolate Freezer Fudge

Is there any better combination than peanut butter and chocolate? I think not. This recipe can be made with any nut or seed butter, and since I ran out of peanut butter, ended up making it with a combination of peanut, cashew and almond butter. It's SOOO yummy!!!

Nut allergy? Use sunflower seed butter.

Prep Time:

5

Cook Time:

5

Total Time:

10

Serves:

24

Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup peanut butter
  • 1/4 cup almond butter
  • 1/2 cup cashew butter
  • 1/4+1/8 cup maple syrup
  • 1/2 cup raw cacao powder
  • 2 cup coconut flakes 

For the drizzle on top:

  • 1 TBSP coconut oil
  • 2 TBSP nut butter of choice

Directions

  1. In a medium pot, melt the coconut oil over low heat.
  2. Mix in the nut butters and stir or whisk until they are fully melted.
  3. Add the maple syrup and raw cacao powder and keep mixing.
  4. Place the coconut flakes in a food processor and blend until they are almost a flour like consistency.
  5. Add into the pot and continue mixing well.
  6. Line a loaf pan with parchment paper and pour the mixture into the loaf pan.
  7. Then, if you want to add the nut butter swirl on the top, melt the TBSP of coconut oil and 2 TBSP nut butter and mix together.
  8. Pour over the top and using a toothpick, make swirl patterns on top. (This part is optional.)
  9. Freeze overnight.
  10. Before you cut them, thaw for 10-15 minutes and use a sharp knife. You can run the knife under hot water and that will help cut them better.
  11. Store in the freezer.

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