Nut Butter Fudge

Have you ever seen or made those fun homemade, healthy peanut butter cups? This is the same concept as those (easy & healthy), but I just redistributed the ingredients :) Mainly because I wanted a little more peanut butter to chocolate ratio. Can you blame me?

Before I give you the recipe I have two warnings:

  1. I made my nut butter fudge with Chai Cashew Butter from my Run Fast, Cook Fast, Eat Slow cookbook. It made these fudge bites NEXT LEVEL. I don’t know if I am allowed to give that out (I don’t want to get sued)…so if you just google “chai spice nut butter” you will basically get the same recipe. I’ve checked. So do it. (Or just text me for it…that works too).

  2. You might want to make a double batch of this, and just use a regular loaf pan. It’s that good.

Nut Butter Fudge

1/2 cup of your favorite nut butter

1/4 cup of coconut oil

2 T cocoa powder

1 T maple syrup

Directions:

Line a mini loaf pan (or any small, shallow container) with parchment paper leaving 3 inches of overhang on each side. Place the nut butter in the bottom of the pan/container, and smooth down into all of the corners.

On the stove (or in the microwave) heat and whisk together the coconut oil, cocoa powder, and maple syrup until melted.

Pour the chocolate sauce over the nut butter and place in the freezer for 2+ hours.

Run a knife along the edges of the parchment paper and pull out of the pan. Cut into 1” chunks and store in an air tight container in the freezer.

When ready to eat, take out of the freezer and let thaw for 1-2 minutes.

Enjoy!

xo, Jess

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