This has to be one of my favorite recipes...and it's perfect for the holidays! I recently saw on Pinterest a recipe for peanut butter fudge that said "only two ingredients". I thought that had to be impossible! Vanilla frosting and peanut butter were the ingredients. Easy enough, frosting is basically butter, sugar, cream and vanilla. I chose to use mostly Swerve Confectioners to keep the sugar low with a bit of coconut palm sugar. These turned out sooooo good!!! Who doesn't love peanut butter? This can be made with any nut or seed butter, but there's just something about peanut butter that is so addictive to me right now!!
I should really call it Freezer Fudge since it softens up a lot at room temperature. We loved it straight out of the fridge or freezer. Don't plan on putting this out on a dessert platter, it gets a little too soft. I tried adding some coconut oil to see if I could harden it, but that didn't make a huge difference. I didn't want to mess with the creation, it was too perfect as is!! I hope you enjoy this as much as we did! Feel free to stir in chocolate chips or melt them and swirl together! That may make it hard enough to set out at room temperature. I might have to try that...gives me an excuse to make this again for the third time this week!!
Peanut Butter Fudge
Ingredients
- 1 cup natural peanut butter*
- 6 tbsp grass-fed butter, softened
- 3/4-1 cup powdered sweetener** (I used Swerve Confectioners and a little bit of coconut sugar to make them low sugar)
- 2 tbsp cream from full fat coconut milk (refrigerate a can and use the cream that settles at the top)
- 1/2 tsp vanilla
- 1/4 tsp sea salt (omit if peanut butter is salted)
Instructions
- Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter.
- Slowly add in the sugar 1/2 cup at a time and continue to cream the mixture until fluffy
- Add the coconut milk cream and vanilla, continue to cream
- Add in the peanut butter and salt, cream until combined
- Spread the batter into a baking dish, size depends on desired thickness
- Freeze or refrigerate until it hardens
- Store in an airtight container, I prefer glass, in the freezer or fridge
Notes
*I used fresh grind peanut butter from Whole Foods that turns out crunchy. If you buy jarred, make sure there is no added oil and I 'd even pour off the natural oils at the top.[br][br]**You can powder any sugar in a blender or spice grinder. If you don't powder it, it will make the fudge gritty, I personally like that!!
Happy Holidays!
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