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Peanut Butter Chocolate Fudge
Sometimes a recipe takes a lot of work to come together, and involves research and development that can take weeks. Sometimes a recipe happens by chance – a serendipitous occurrence due to someone experimenting with the ingredients they have on hand, which surprises everyone by its awesomeness!
This recipe is a combination of the two methods… It’s based on one of my recipes which has evolved and been perfected over many years, but with a random tweak that changed it into something new, and just as delicious.
Fouad’s sister-in-law wanted to make my Nutty Chocolate from our Life-Changing Food cookbook, but she didn’t have any cacao butter or almond butter. So she used butter and peanut butter instead, and the result was a delicious, melt-in-your-mouth peanut butter chocolate fudge! Fouad called me to rave about how good it was, and I burst out laughing, because I had just been making almost the exact same recipe, adapted from a recipe of Elyse Comerford’s: Five Ingredient Fat Bombs (so yum!) – using peanut butter instead of tahini and almond butter!
We played with our recipe a little more (and taste-tested it a few times just to be sure…😉), and VOILA – here it is! The perfect Peanut Butter Chocolate Fudge. 💗
Thank you to Berenike and Elyse for the inspiration! We hope you all enjoy it. (And if you haven’t tried the Nutty Chocolate from Life-Changing Food, we highly recommend that one as well.)
Recipe Notes:
– For Dairy Free: swap the 250g butter for 200g coconut oil.
– For peanut free: use any other nuts and nut butter, or tahini or sunflower seed butter for nut free.
– We mix in the honey after the cooking time to preserve the nutritional value of the raw honey.
– Cut down on the sugars by halving the honey or syrup and adding a pinch of stevia powder (to taste).
– We roasted our own peanuts, as the bought roasted peanuts all seem to contain vegetable or seed oils.
– Store in the fridge or freezer, as it gets quite soft at room temp.
Note: You can get Fine sea salt and Dutch Cocoa Powder for this recipe from my online store!
Peanut Butter Chocolate Fudge
2020-02-20 11:02:55
Ingredients
- ½ cup raw peanuts*
- 250g smooth, natural peanut butter (salted or unsalted)
- 250g unsalted butter
- 60g cacao powder or Dutch cocoa
- ½ tsp vanilla powder or extract
- Pinch of salt (omit if using salted peanut butter)
- 100g raw honey or pure maple syrup, or to taste
Instructions
- Preheat oven to 180C. Prepare a small rectangular baking dish by lining with baking paper.
- Place peanuts on a baking tray and bake in oven for 10-15 mins, or until beginning to lightly brown. Remove from oven and tip the peanuts onto a large tea towel. Rub peanuts in towel to loosen skins, and pick out the peanuts. Chop peanuts roughly and set aside.
Thermomix Method for Fudge
- Place peanut butter, butter, cacao/cocoa powder, vanilla and salt into TM bowl and cook 5 mins/50C/speed 2. Scrape down sides of bowl.
- Cook another 2 mins/50C/speed 2, or until smooth.
- Add honey or maple syrup and mix 20 sec/speed 3. Check that honey/syrup is completely mixed through, and mixture is smooth. Don’t over mix or mixture will split. Taste, and adjust salt and honey if needed.
- Pour into prepared dish. Sprinkle with chopped nuts. Place into freezer to set for approx 30 mins, then cut into small cubes. Store in fridge or freezer.
Conventional Method for Fudge
- Place peanut butter, butter, cacao/cocoa powder, vanilla and salt into a heavy-based saucepan and simmer 5 mins over low heat until melted and smooth, stirring occasionally. Remove from heat.
- Add honey or syrup and stir in until well combined. (Don’t mix vigorously, or it can split.) Taste, and adjust salt and honey if needed.
- Pour into prepared dish. Sprinkle with chopped nuts. Place into freezer to set for approx 30 mins, then cut into small cubes. Store in fridge or freezer.
Notes
- *You can use pre-roasted, unsalted peanuts, but check that they are not cooked with vegetable oils or cottonseed oil, as these are inflammatory.
Quirky Cooking https://www.quirkycooking.com.au/
Comments 27
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absolutley hit the spot!!! I swapped the honey for 1/4 cup Natvia (as I’m doing keto) and it worked perfectly. thanks Jo
Glad it hit the spot Helen! xx
Made this today and the whole family loved it. Halved the honey and added stevia and it is so yummy. Thanks Jo.
Yay Corrie-Lyn…glad you all loved it! 🙂 xx
How much stevia did you use?
Do you have the macronutrients for this yummy recipe? TIA x
No, sorry Kathie. 🙂
Can I replace the butter with coconut butter?
Hi Bridget, this should work or you could use coconut oil instead. 🙂
What are the options for a butter substitute??
Hi Kelly! You could use coconut oil instead. 🙂
Yum! I left out the honey, halved the rest of the ingredients to make half a batch. Used one drop of liquid stevia. Perfect and delicious. Used nut butter instead of peanut butter and sprinkled pumpkin seeds on top instead of nuts. Thank you Jo for another winner!
Awesome Leanne!! 🙂
I didn’t have enough peanut butter so used what I had – 150g. And used coconut oil instead of butter. I put raw almonds and chia seeds on the top. It was still delicious! Thanks for your inspiration Jo. I’ve been following you for years and love cooking your receipes ❤
Aww, thanks Carolyn!! 🙂 Glad you loved the fudge and thanks for sharing your changes. xx
Soooooo good with cashew butter and roasted cashews & goji berries on top. Winner 🌟 thanks Jo!
I made this topped with a Paleo Museli and was delish! Thankyou Jo!
Glad you enjoyed it 🙂
Made this for a lunch part of 20. There was enough for all and they think I am a genius!
Made sure you and thermomix got the credit though. They all want the link to the recipe.
My daughter can’t have cocoa. Do u think this would work with carob powder??
One of the best receipe, craving….Thaks for sharing.
This recipe is sensational
I stumbled across it randomly and loved it. Popped it in freezer to stop eating so much it was even better frozen. Wonderful recipe 🙏
Thank you Jo for yet another absolutely delicious healthy treat.
Do you have any idea how long it will keep in fridge or freezer (provided I can manage to hide it, that is)?
I’ve made it for Easter (2 weeks early) and hope it will last in the fridge as my freezer is full. Worst case, we will just have to eat it and hope I have time to make another batch.
You can store in an airtight container for up to 4 months in the freezer 😄