Peanut Butter Fudge

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This Peanut Butter Fudge is sugar-free and full of protein! It’s easy to make, and stores in the freezer for up to months at a time.

Prep Time: 5 min.
Cook Time: 5 min.
Total Time: 10 min.
Yield: 12+ 1x

Ingredients

16 ounces Peanut Butter or Sunbutter -use sunbutter for a paleo option
1 tablespoon green leaf stevia -may add up to 2 additional teaspoons until desired sweetness is reached
1 teaspoon vanilla extract
6 tablespoons extra virgin coconut oil
2 tablespoons coconut flour

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Instructions

Beginning with coconut oil, place all ingredients except for coconut flour in a saucepan (we love Xtrema), and place on medium heat on the stovetop. Stir until liquid has thinned, and ingredients are thoroughly mixed together (this should take around 5 minutes).
Add in coconut flour, and stir to combine until fully dissolved.
Pour mixture into a parchment lined baking sheet or cake pan (I suggest around 14×10 inch for fudge that is easy to bite through).
Place in freezer for around 1 hour, remove, and slice into pieces. Place back on parchment.
Return pan to freezer for an additional 2 hours, or until fudge is completely frozen.
Once completely frozen, remove, and store in an air-tight container of choice for up to around 3 months in the freezer (see notes).
Enjoy!

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Notes

This Peanut Butter Fudge is made to be stored in the freezer, and enjoyed immediately upon removing a serving. Fudge quickly melts as it nears room temperature.

Find it online: https://cleancuisine.com/peanut-butter-fudge/

Kitchen Favorites

Peanut Butter Fudge

Ingredients

Instructions

Notes