Wait till you try this Chocolate Peanut Butter Fudge!! Once again, I cannot tell you how much I love the combo of peanut butter and dark chocolate! Our family has a favorite candy store in Stone Harbor, NJ called the Fudge Kitchen. They make some of the best homemade candy but none of it fits into my anti-inflammatory guidelines. Enter this recipe…Gluten and refined sugar free, it’s clean, healthy and delicious, AND this fudge is sure to satisfy any sweet craving! The best part, it’s super rich, so you only need a small piece;-)
I have to give credit to my daughter, Ellis, who helped me create and make this recipe. It’s always more fun to get your kids involved and cook with them in your kitchen!
2 bags dark chocolate chips (I like Lilly’s or Enjoy Life)
1 cup coconut milk (canned, full fat)
1/4 cup coconut palm sugar
2 tsp vanilla
1 tsp kosher or sea salt
1 tablespoon coconut oil
1 cup smooth natural peanut butter (only ingredients should be peanuts and salt), divided into 1/2 cup portions
Line an 8×8 pan with parchment paper. In a medium saucepan over medium heat, combine chocolate chips, coconut milk, 1/2 cup peanut butter, and coconut palm sugar. Stir to combine and continue to stir till the chocolate is melted and all ingredients are smooth. Add the coconut oil, vanilla and salt. Pour the fudge into the prepared pan. Add remaining 1/2 cup of peanut butter by the tablespoon onto the top of the fudge and swirl with a toothpick.
Place the fudge in the freezer and let set for 1-2 hours. Remove parchment paper from pan and cut into squares. Enjoy!