I have a confession to make…
I am a peanutbutteraholic.
The nutty taste, the creamy texture (because who really eats crunchy PB, right?), and the way it squashes hunger make peanut butter my favourite food. Seriously, I can’t get enough.
I’m always on the lookout for new recipes that call for PB, and I want to share a real winner with you today. This PB chocolate fudge is a “health-ified” version of Reese’s Peanut Butter (or should I say “Better?”) Cups. It’s easy to make, tastes great, and is perfect treat to take to a party, although I guarantee you won’t be taking any back home with you … these will go quickly!
- ½ cup coconut oil (only slightly melted)
- ½ cup pure cocoa powder (no sugar, higher quality is better)
- ½ cup natural peanut butter (you can also use almond butter)
- ¼ cup raw honey or agave nectar
- ½ tsp pure vanilla extract
- Prep a muffin pan with liners.
- Put all ingredients into your food processor (I use a Ninja) and pulse several times until it is smooth. It will be a liquid texture, but try not to over-mix.
- Take the mixture and pour it into the muffin liners. There should be just less than ½ an inch in each liner.
- Place the muffin pan in the freezer for minimum 10 minutes (although 60 minutes is ideal)
- Remove the muffin liners from the pan and enjoy your delicious, healthy fudge! Makes 12, store in fridge or freezer.
Do you have any favorite holiday treats? Be sure to share the recipe in the comments! —Dave