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Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge

Chocolate and Peanut Butter Oh My! This is one of my favorite flavor combinations by far and this recipe reminds me of a Reese Peanut Butter Cup!

 

 

Most of you who know me well know that I have a sweet tooth & chocolate is my weak spot. The rich, bitter chocolate from raw cacao is one of my favorite flavors to use in any recipe. Raw cacao has so many wonderful health benefits. Cacao is rich in antioxidants which aid in fighting off free radicals in the body. Cacao is said to support health health by on heart health by reducing blood pressure and improving blood flow to the heart as well as the brain. The antioxidants found in cacao have also been shown to reduce bad cholesterol and boost visual activity. The possibilities are truly endless with this super food.

This recipe was inspired by a challenge from one of my favorite brands, Navitas Organics. For #yearofcacaorecipecontest and in honor of Year of Cacao, I was sent 3 different cacao products: Cacao powder, cacao butter, and cacao nibs. All of which I have used in recipes before and are familiar with but not all at the same time in one recipe. The challenge was to make something super simple and easy and I was 100% up for the challenge.

Here is how to make my 10 minute Chocolate Peanut Butter Freezer Fudge. 

 

 

 

Equipment needed: Food processor, sauce pan, parchment paper, baking pan (6-6, 7-7, and 8-8 all work depending on thickness of the fudge you are looking for. For a thicker fudge, use a smaller pan).

 

Ingredients:

1 cup peanut butter

3/4 cup melted cacao butter

1/4 cup cacao powder

2 tbsp + 1 tbsp cup cacao nibs

1/4 cup maple syrup

pinch of pink salt

1 tsp vanilla extract

 

Directions:

Melt the cacao powder over a low heat. Meanwhile, add all remaining ingredients to a food processor (reserving about 1 tbsp of the cacao nibs for another step).

Once cacao butter has melted, add that to the food processor as well. Cover and pulse a few times before letting it mix on a low setting for about 30 seconds. The cacao nibs may break a bit but should still stay somewhat intake to provide crunch.

Pour mixture over a baking pan lined with parchment paper. Sprinkle cacao nibs over the fudge mixture & put in the freezer to form for 5-8 minutes dependent on thickness. *Optional: before freezing you can swirl in some raw peanut butter. Less is more here because the fudge already has the peanut butter flavor, but it does look pretty. 

Remove from the freezer and cut into 1 inch squares. Store in the fridge for perfect fudge like consistency or in the freezer for later use!

 

 

 

 

 

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