March 25, 2013

Chocolate Peanut Butter Fudge

If you haven't already figured it out, my main motivation for keeping this blog is a selfish reason. It's a fairly easy way to record recipes I have tried and makes it so easy to find them later (recipe index or search is so much faster then sorting through a hodge podge of papers). I also like sharing recipes, so it's convenient to refer people to my blog for recipes.

But I do sometimes have something to say, and though probably not too many are listening, it's fun to think maybe someone will read what I have written. I have had so many food thoughts lately and have dreamed of writing poignant blogposts. But that's not happening. I haven't even been keeping up with posting so many recipes I've made recently that I don't want to lose track of. I try to accomplish the most important things each day, and sometimes it feels that I'm not successful with even that. But I do also try to unwind every day with activities that are purely for my enjoyment. Blogging would fall in that category. Hopefully I will get fairly caught up soon.

This delightful recipe was one I discovered today, made today, and am posting today! It's so good I couldn't wait to share it. This is sugar-free, rich, delicious, chocolately candy. Yes, you read that correctly. I was somewhat skeptical this formula could make something just as enticing as traditional candy, but I was so wrong. Try it and see if you don't like it, as these morsels are amazing.

Variations: Try mini-muffin liners and pans for a smaller version. I'm thinking almond butter would taste scrumptious in place of the peanut butter.

UPDATE 5/16/13: I tried these with almond butter and maple syrup instead of peanut butter and honey, and they were indeed scrumptious. Also I used a silicone muffin pan without liners, and the candies popped out very nicely.



Chocolate Peanut Butter Fudge
adapted from Creating Naturally

1/2 cup coconut oil (slightly melted, but not hot)
1/2 cup cocoa powder
1/2 cup natural peanut butter or almond butter
1/4 cup mild-flavored raw honey or maple syrup
1/2 tsp pure vanilla extract

Prepare a muffin pan with 10 muffin liners OR use a silicone muffin pan with no liners.

Add ingredients to a large bowl and whisk until blended and smooth. The heat from the coconut oil will help melt the peanut butter and honey. Pour the liquid fudge into the prepared muffin liners dividing evenly between them. There will be about a half inch of fudge in each muffin liner.

Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. Remove fudge from muffin pan and store in the refrigerator in an air-tight container.

1 comment:

Carolyn said...

They look yummy!