Healthy Chocolate Peanut Butter Fudge (vegan, gluten-free, grain-free with paleo and nut-free options

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 3/8 cup Maple syrup

• Baking & Spices

  • 5/8 cup Cocoa powder, Dutch-process
  • 1 Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Refined coconut oil

• Dairy

  • 1/2 cup Peanut butter or sunflower seed butter, natural

Found on texanerin.com

Ingredients

• 1/2 cup (113 grams) refined coconut oil1 (if you eat dairy, I think butter would work just as well)
• 1/2 cup (128 grams) natural peanut butter or sunflower seed butter (the kind with just nuts and salt)
• 1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder
• 1 teaspoon vanilla extract
• salt to taste (be sure to add this! It really brings out the peanut flavor)
• 1/3 cup + 2 teaspoons maple syrup
• if using sunflower seed butter: coconut sugar to taste (I used 5 teaspoons)

Directions

• Melt the coconut oil in a small pot or pan over low heat. Add the nut butter, cocoa powder, vanilla extract and salt and stir together. When it’s completely smooth, take it off the heat and add the maple syrup and stir until well combined.
• If using sunflower seed butter, add coconut sugar to taste. Put the pot back on the burner and set to the lowest setting. Stir until the coconut sugar is dissolved.
• If using peanut butter, you dont need additional sugar. Once the maple syrup is combined, immediately pour the fudge into a silicone mold or into the liners.
• Place in the refrigerator until set. Mine took a few hours. If you’re in a hurry, stick them in the freezer. If using a silicone mold, remove the set candy from the mold so that the fudge doesnt take on the taste of the mold.
• Store in the refrigerator or freezer.