Raw Chocolate Fudge with Peanut Butter

Desserts

18 mini chocolate fudge bars

mixing bowl (or small food processor), baking dish, baking paper

Preparation: 10 minutes - Cooling time: 1h - Keeps until 3 months in the freezer

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Ingredients

Raw Chocolate Fudge

150 g dark chocolate (at least 92% cacao)
3 tablespoons extra virgin coconut oil (or cacao butter)
1 cup (250 g) peanut butter, unsweetened (variations: see tips)
4 tablespoons (50 g) keto sweetener
2 tablespoons cacao powder, unsweetened
1 to 3 teaspoons green powder (ex. Biotona barleygrass)

Toppings (optional)

Shredded coconut
Freeze-dried raspberry
Salted peanuts
Peanut butter + water

If you’re looking for healthy Easter candy recipes and you love Snickers & chocolate peanut butter cups, you need to try this Raw Chocolate Fudge with Peanut Butter.

It’s so easy to make and so delicious! The chocolate bars are vegan, gluten free, dairy free, refined sugar free and keto friendly. Healthy chocolate candy with a phenomenal taste = the best of two worlds!

I topped them with chopped salted peanuts – the combination of the sweet fudge and the salty nuts really takes these fudge bars to another level. One advice: make a double batch and store them in the freezer. You’ll thank me when those chocolate cravings hit. :-)

Are you allergic to peanuts? Replace the peanut butter with almond butter, hazelnut butter (for a ‘nut-tella’ version), sunflower seed butter or other nut/seed butters of your choice.

Let me know in the comments if you’d love me to share more low carb desserts and sweet snacks – and which favorite snack of yours you’d like me to create a healthier version of.

Enjoy!

Love,
Julie

PS: if you love chocolate peanut butter treats as much as I do, check out this delicious recipe for keto peanut brownies from Yummy Keto Cooking. So fudgy and rich!

Raw Chocolate Fudge with Peanut Butter (Vegan + Low Carb)

DIRECTIONS:

Melt the dark chocolate with the coconut oil or cacao butter ‘au bain-marie’ in a double boiler (or in a bowl on top of a pot with hot water). Set aside.
Add the runny peanut butter, keto sweetener, cacao powder and (if you wish) green powder. Mix into a smooth ganache.
Is your nut butter too dry to mix by hand? Use a small food processor.
Line a small baking tray with baking paper. You could also use chocolate molds.
Pour the fudge into the baking tray and even out with a spoon. Garnish with toppings of your choice: shredded coconut, salted peanuts…
Place in the freezer for 1 hour or longer, until the fudge is firm enough to cut into squares (but don’t leave it in for too long because it would become too hard and crumble when you try to cut it). Store the fudge bars in the freezer; I personally prefer them that way since they melt quite quickly.

JULIE’S TIPS & TRICKS:

Are you allergic to peanuts? Replace the peanut butter with almond butter, hazelnut butter (if you love nut-tella), sunflower seed butter or even roasted tahini (sesame paste).
Not a coconut fan? Replace the coconut oil in the chocolate fudge with melted cacao butter.

Would you like me to share more sugar free desserts on the blog, or do you prefer healthy breakfast recipes and low carb lunch ideas?

Let me know by leaving a comment down below.