No-Bake Coconut Peanut Butter Fudge Bars

• Vegan
• Gluten free

• Condiments

  • 14 tbsp Peanut butter

• Baking & Spices

  • 1/2 cup Cocoa powder
  • 1/2 tsp Sea salt
  • 1/2 cup Sweetening, low carb
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 3/4 cups Coconut, unsweetened toasted
  • 1 cup Nuts

Found on margeauxvittoria.com

Ingredients

• 1 3/4 cups unsweetened toasted coconut
• 1 cup finely chopped nuts (walnuts, pecans, cashews, peanuts, or any combination)
• 1/2 teaspoon sea salt
• 1/3 cup low-carb sweetener of choice
• 6 tablespoons peanut butter
• 1/2 cup peanut butter
• 1/2 cup coconut oil
• 1/4 cup low-carb sweetener of choice
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract

Directions

• Line an 8 square baking pan with foil.
• In a large bowl, stir together all of the bar ingredients. Theyll form a crumbly dough. Press 1/3 of this mixture into pan and freeze for 10 minutes.
• While the crust is in the freezer, make the fudge. Stir together all ingredients, microwaving for 10 seconds if necessary to melt the peanut butter and coconut oil.
• Remove crust from freezer, pour fudge overtop, and sprinkle remaining bar mixture evenly over fudge. Refrigerate or freeze until firm.
• Using the foil as handles, remove the bars from the pan and cut into 16 squares. Store in an airtight container in the refrigerator for up to a week or in the freezer for up to two months.

Nutrition