Who doesn’t love a bite of chocolaty, creamy, melt in the mouth fudge? I had fudge for the first time around 6 years ago and fell in love with it, if you’re a chocolate lover you’ll know what I mean. I searched for the recipe and after looking at the ingredients (heavy cream, condensed milk, sugar, corn syrup, etc.) I never reached out for fudge again. I have always been passionate about recreating my favorite dessert with a healthy spin using healthy ingredients and super-foods. Today’s recipe of chocolate peanut butter fudge is no different – there is no heavy cream or sugar or corn syrup, instead it is loaded with some amazing flavors from cayenne, raw cacao powder, cacao nibs, cinnamon and orange. It is creamy, decadent, dangerously delicious and addictive.
P.S. I used a 9 X 5 loaf pan to set the fudge and it was perfect for the quantity below. The recipe can be easily doubled.
Please use all organic ingredients.
1/4 Cup Virgin Coconut Oil
2 Tablespoons Peanut Butter (or nut butter of choice)
1 Tablespoon Shredded Unsweetened Coconut
2 Tablespoons Carob Powder/Cocoa Powder
2 Tablespoons Raw Cacao Powder*
1 Teaspoon Cacao Nibs
2 Tablespoons Pure Maple Syrup
2 Teaspoons Pure Vanilla
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper
Zest and Juice of 1 Small Orange
Pinch of Himalayan Sea Salt
- Line a 9 X 5 pan with parchment paper and set aside.
- Using a hand held mixer beat the coconut oil and nut butter until smooth and creamy. Add carob/cocoa and cacao powders and mix well.
- Now add the remaining ingredients and beat until everything is well combined. Taste the mixture and adjust the sweetness by mixing more maple syrup if needed.
- Spread the mixture evenly into the prepared loaf pan and freeze for at least an hour.
- Once the fudge has solidified, cut into squares of desired size and dig in. It can be stored in a covered container for few days but I am sure you won’t have any leftovers.
* Can be substituted by carob or cocoa powder