This chocolate peanut butter fudge is dangerous!!! It’s super soft, extremely rich and uber decadent.
When I created this fudge recipe I had Whittaker’s chocolate slabs in mind. So you could describe it as a peanut slab/almond gold/chocolate fudge hybrid.
It has a rich chocolate flavour that slowly turns to salty peanut butter in your mouth. The texture is classic soft fudge which combines perfectly with the sweet crunch of the roasted almonds.
This is possibly the easiest fudge recipe you’ll ever make too. Simply melt the coconut oil, roast the almonds, then stir all the ingredients together. It will set fast if you pop it in the freezer, then all you need to do is cut it into slabs.
To sweeten this peanut butter chocolate fudge you can either use brown rice syrup for a fructose free option, otherwise pure maple syrup or coconut nectar work nicely.
Using nut butters as the base for chocolate or fudge is a great way to boost the nutritional value of a sweet treat. And when if you get a little clever with ingredients, it’s possible to create an entirely sugar free treat!
So while the fudge recipe above is sweetened, I’ve also created a number of similar recipes that are completely sugar free, like the pink chocolate pictured below.
These sugar free sweet treats are exclusive to The 10 Day Sugar Cleanse.
I hope you enjoy this crafty little peanut butter chocolate fudge recipe, and if you make it come back and tell me what you think!
Is this possibly the easiest, most decadent fudge you’ve ever made? How many pieces do you think you could eat in a sitting?
And if you share any of your creations to social media be sure to tag me @swoon.food or #swoonfood so I can come and admire them. Enjoy!
Salty Peanut Butter Chocolate Fudge with Roasted Almonds
Makes: 1 small tray, approximately 20 pieces
Prep time: 20 minutes Set time: 20 minutes
1 cup (270g) smooth peanut butter
1/2 cup (110g) coconut oil
3/4 cup (75g) raw cacao powder
1/2 cup (170g) rice syrup, pure maple or coconut nectar
1 1/4 tsp pink Himalayan salt
1 cup whole almonds
To roast the almonds, preheat the oven to 160ºC. Place the almonds on an oven tray in the centre of the over and roast for 10 minutes or until lightly toasted. Remove from the oven and allow to cool. Note, if you prefer the slice to remain raw leave the almonds raw or use dried activated almonds.
Prepare a small brownie tin approximately 20cm x 20cm by lining with a piece of baking paper.
Gently melt the coconut oil by placing it in a heat proof bowl set over a bowl of steaming water with the heat turned off.
In a mixing bowl combine the peanut butter, raw cacao powder, rice syrup, salt and melted coconut oil. Stir to combine and use a hand beater if you feel it needs it. The mixture will look quite grainy, but don’t worry it smoothes out when it sets.
Add the almonds to the mixture and fold with a spatula until evenly combined.
Scrape the mixture into the prepared tray and spread evenly with a spatula. Place a second piece of baking paper on top and smooth over with your hand. Place the tray in the freezer to set for approximately 20 minutes.
When the fudge is set, lift out of the tray and cut into squares. Store the fudge in a sealed container in the fridge for a couple of weeks or in the freezer for 2 months.