4-Ingredient Chocolate & Peanut Butter Freezer Fudge (vegan & gluten free!

• Vegan
• Gluten free

• Condiments

  • 2/3 cup Coconut butter
  • 1 cup Drippy peanut butter, creamy or crunchy
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tbsp Cocoa powder, unsweetened

Found on ambitiouskitchen.com

Description

Ingredients

• For the peanut butter layer:
• 1/2 cup creamy or crunchy drippy peanut butter*
• 1/3 cup coconut butter
• 1 tablespoon pure maple syrup (or coconut palm syrup)
• For the chocolate layer:
• 1/2 cup creamy or crunchy drippy peanut butter
• 1/3 cup coconut butter
• 1 tablespoon unsweetened cocoa powder (or raw cacao powder)
• 1 tablespoon pure maple syrup (or coconut palm syrup)
• Optional: Coarse sea salt, for sprinkling on top

Directions

• Line an 8x4 inch loaf pan with parchment paper (this makes it easy to remove the fudge from the pan later).
• To make the peanut butter layer: In a medium bowl mix together peanut butter, coconut butter and maple syrup. Mix until smooth.
• To make the chocolate layer: In a medium bowl, mix together peanut butter, coconut butter, cocoa powder and maple syrup. Mix until smooth and combined.
• Add the chocolate fudge layer to the loaf pan and spread evenly towards the sides. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly.
• Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer towards the edges of the pan, being careful not to mix them. You can sprinkle sea salt on top if your PB doesn’t contain salt. I love the sweet and Place in freezer for 10-15 minutes or until the fudge hardens.
• Once the fudge has hardened, remove from the pan and allow to sit at room temperature for 5 minutes before cutting into squares. Do not leave out at room temperature for more than 10-15 minutes at a time.
• How to properly store fudge: Place cut squares in a Ziploc bag or plastic container and freeze for up to 3 months.

Nutrition