Fudge is so incredibly more-ish! It is the worst when you’ve made fudge and knowing just how much sugar goes into it, yet for some ridiculous reason I seem unable to stop eating it when it’s put in front of me. And then I end up feeling incredibly unwell and questioning all the life choices that came before me. Slight exaggeration yes, but not necessarily far from the truth! Not with this recipe though: it is clean. So clean in fact, that I think it is almost possible to argue that it has actual health benefits. Yes! Now we’re talking.
Collect (for the fudge)
- 1.5 c peanut butter
- 1/3 c melted coconut oil
- 1/4 c honey
- 1/4 t salt
Collect (for the chocolate swirl)
- 1/2 c reserved peanut butter fudge
- 1/4 c cocoa powder
- 1 T melted coconut oil
- 1 T honey
- dash of salt
- Line a small baking tray with parchment paper.
- In a medium mixing bowl, combine 1.5 c peanut butter, 1/3 c melted coconut oil, 1/4 c honey and 1/4 t salt. Whisk until thoroughly combined. Reserve about 1/2 c of the mixture, and then pour remaining mixture into the baking tray. Make sure it is spread evenly across the tray.
- Transfer the reserved 1/2 c peanut butter mixture back into the mixing bowl. Add 1/4 c cocoa powder, 1 T coconut oil, 1 T honey and a dash of salt. Whisk until thoroughly combined.
- Use a spoon to spread the chocolate fudge onto the peanut butter fudge. Drag the end of the spoon through the mixture to create pretty colour combinations.
- Freeze for at least 1 hour before cutting the fudge into pieces. Store in the freezer.