Kelly the Culinarian: Cooking with Kelly: Healthier Chocolate Peanut Butter Fudge Recipe

Friday, April 19, 2013

Cooking with Kelly: Healthier Chocolate Peanut Butter Fudge Recipe

Sometimes, you just need a treat. I a few items from Erica's blogiversary giveaway, including several varieties of Wild Friends Nut Butter. As if I wasn't already obsessed with peanut butter, this just brought my addiction to a whole new level. I found a new dealer.

It started innocently enough - after dinner, I thought I'd have a frozen banana with some peanut butter and broke into the Honey Pretzel Peanut Butter. I fell in love. It was crunchy, it was creamy, it was salty, it was sweet. It was the perfect taste experience.

I came home thinking of how I could use the peanut butter in a baked item that would showcase the unique textures. I was afraid if I mixed it, it would break down the crunchy pretzels that I so enjoyed within the nut butter. Instead, I started looking at options that would preserve the crunchiness.

I decided I wanted to try a no-bake fudge recipe and see how it goes. And while I was at it, I might as well try a healthier chocolate fudge that incorporates all my favorite flavors: coconut, chocolate and peanut butter.

What I came up with is an easy, no-bake chocolate fudge recipe that's packed with healthy fats, creamy, sweet textures and a crunchy and salty finish.

I present to you a healthier fudge option that anyone can make quickly with a few simple ingredients.

Healthier Chocolate Peanut Butter Fudge Recipe
1/2 cup coconut oil
1/2 cup honey
1/2 cup plus 2 Tablespoons baking cocoa
3 Tablespoons peanut butter, separated
Dash of sea salt (optional)

First, gather your ingredients.

Next, melt the coconut oil and honey together in the microwave, cooking for 30 seconds and then removing it to stir.

Next, add the cocoa and whisk until smooth.

Then, fold in 2 Tablespoons of the peanut butter.

And pour into a loaf pan lined with parchment.

Let the fudge set for about 30 minutes, then spoon 1/2 teaspoon portions of peanut butter on top.

Use a butter knife to swirl the peanut butter, then add the sea salt on top, if you're a salty and sweet treat person like me.

Refridgerate the fudge for 30 minutes or until set. Then, remove from the pan, peel off the parchment and cut into squares using a sharp knife.




6 comments:

Stop Running Dad said...

Please tell me these can be the new "gu packet" replacement!

Alyssa Neiers said...

Thank goodness I'm not at home right now or I would be running to the kitchen to make these. On second though, I'm really sad that I'm not home to make these.

Beth Sheridan said...

Wow, those look incredible!

Beth @ Running with the Sunrise said...

This recipe is really interesting and those fudge pieces look fabulous. I really like that you've used honey to sweeten them. I think I'm going to have to try making them when I get a chance. :) I also love trying new nut butters, so I'm thinking this recipe would be a fun one to play with.

Karen said...

Did you mean half a cup plus two tablespoons cocoa?

Kelly Janowski said...

Oh hell's bells, that's exactly what I meant. Thanks, Karen!