Peanut Butter Chocolate Fudge
Grain-Free Lasagne
August 9, 2018
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.
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.)
Roast your own peanuts to avoid the vegetable/seed oils often used on bought roasted peanuts.
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.
PrintPeanut Butter Chocolate Fudge
What happens when you want to make chocolate but you have no cacao butter, so you use butter instead? FUDGE!! This fudge was a delicious accident, and we couldn’t be happier with the result! Use whatever nut butters and nuts you prefer – we thought we’d revisit our childhood with this peanut butter version. The honey is added at the end after the cooking time to maximise the nutritional benefits of raw honey.
- Prep Time: 5 mins
- Total Time: 5 mins
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.
13 Comments
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
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!! 🙂
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