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Quirky Cooking

Peanut Butter Chocolate Fudge

QuirkyJo by QuirkyJo
August 18, 2018
in Chocolate, Desserts, Egg Free, Favourites, Featured, GAPS, Gluten Free, Grain Free, Naturally Sweetened, Nuts, Paleo, Snacks, Thermomix, Wholefood
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Peanut Butter Chocolate Fudge, Quirky Cooking
Peanut Butter Chocolate Fudge – photos by Arwen Genge

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.

Peanut Butter Chocolate Fudge, Quirky Cooking

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.)

Peanut Butter Chocolate Fudge, Quirky Cooking
Roast your own peanuts to avoid the vegetable/seed oils often used on bought roasted peanuts.

 

Peanut Butter Chocolate Fudge, Quirky Cooking
Chill in freezer for 30 mins to set, then slice and store in fridge or freezer

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
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Ingredients
  1. ½ cup raw peanuts*
  2. 250g smooth, natural peanut butter (salted or unsalted)
  3. 250g unsalted butter
  4. 60g cacao powder or Dutch cocoa
  5. ½ tsp vanilla powder or extract
  6. Pinch of salt (omit if using salted peanut butter)
  7. 100g raw honey or pure maple syrup, or to taste
Instructions
  1. Preheat oven to 180C. Prepare a small rectangular baking dish by lining with baking paper.
  2. 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
  1. 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.
  2. Cook another 2 mins/50C/speed 2, or until smooth.
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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
  1. *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/
Tags: chocolatedessertsEgg FreegapsGluten FreeGrain FreeNaturally SweetenednutspaleoSnacksThermomix
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Comments 27

  1. helen says:
    4 years ago

    absolutley hit the spot!!! I swapped the honey for 1/4 cup Natvia (as I’m doing keto) and it worked perfectly. thanks Jo

    Reply
    • QuirkyJo says:
      4 years ago

      Glad it hit the spot Helen! xx

      Reply
  2. Corrie-Lyn says:
    4 years ago

    Made this today and the whole family loved it. Halved the honey and added stevia and it is so yummy. Thanks Jo.

    Reply
    • QuirkyJo says:
      4 years ago

      Yay Corrie-Lyn…glad you all loved it! 🙂 xx

      Reply
    • Karen Misuraca says:
      3 years ago

      How much stevia did you use?

      Reply
  3. Kathie says:
    4 years ago

    Do you have the macronutrients for this yummy recipe? TIA x

    Reply
    • QuirkyJo says:
      4 years ago

      No, sorry Kathie. 🙂

      Reply
  4. Bridget says:
    4 years ago

    Can I replace the butter with coconut butter?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Bridget, this should work or you could use coconut oil instead. 🙂

      Reply
  5. Kelly O'Hagan says:
    4 years ago

    What are the options for a butter substitute??

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Kelly! You could use coconut oil instead. 🙂

      Reply
  6. Leanne Bier says:
    4 years ago

    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!

    Reply
    • QuirkyJo says:
      4 years ago

      Awesome Leanne!! 🙂

      Reply
  7. Pingback: 25 Sweet Thermomix Recipes To Make For A School Fete or Cake Stall | FAYI
  8. Carolyn says:
    4 years ago

    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 ❤

    Reply
    • QuirkyJo says:
      4 years ago

      Aww, thanks Carolyn!! 🙂 Glad you loved the fudge and thanks for sharing your changes. xx

      Reply
  9. Kirsty says:
    3 years ago

    Soooooo good with cashew butter and roasted cashews & goji berries on top. Winner 🌟 thanks Jo!

    Reply
  10. Renai says:
    3 years ago

    I made this topped with a Paleo Museli and was delish! Thankyou Jo!

    Reply
    • QuirkyJo says:
      3 years ago

      Glad you enjoyed it 🙂

      Reply
  11. Oonagh says:
    3 years ago

    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.

    Reply
  12. Jodie says:
    3 years ago

    My daughter can’t have cocoa. Do u think this would work with carob powder??

    Reply
  13. Wok N Toss says:
    3 years ago

    One of the best receipe, craving….Thaks for sharing.

    Reply
  14. Erin says:
    3 years ago

    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 🙏

    Reply
  15. Pingback: Gut-Healthy Chocolate Caramel Slice - Quirky Cooking
  16. Kirsty B says:
    1 month ago

    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.

    Reply
    • QuirkyJo says:
      1 month ago

      You can store in an airtight container for up to 4 months in the freezer 😄

      Reply
  17. Pingback: Grain-Free Carrot Cake - Quirky Cooking

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✨Potato Bake✨

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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