Ingredients

The following ingredients have 9 Servings
  • For the peanut butter layer:
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted coconut oil
  • 1 tablespoon pure maple syrup (or coconut palm syrup)
  • For the chocolate layer:
  • 3/4 cup creamy peanut butter
  • 1/4 cup melted coconut oil
  • 1 tablespoon unsweetened cocoa powder (or raw cacao powder)
  • 1 tablespoon pure maple syrup (or coconut palm syrup)
  • Optional: Coarse sea salt, for sprinkling on top

Instruction

  • Line an 8x4 inch loaf pan with parchment paper (this makes it easy to remove the fudge from the pan later).
  • To make the peanut butter layer: In a medium bowl mix together peanut butter, coconut oil and maple syrup. Mix until smooth.
  • To make the chocolate layer: In a medium bowl, mix together peanut butter, coconut oil, cocoa powder and maple syrup. Mix until smooth and combined.
  • Add the chocolate fudge layer to the loaf pan and spread evenly towards the sides. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly. Freeze for 10 minutes.
  • Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer, towards the edges of the pan, being careful not to mix them. You can sprinkle sea salt on top if your PB doesn’t contain salt. Place in freezer for 15-10 minutes or until the fudge hardens.
  • Once the fudge has hardened, remove from the pan and cut into 18 squares. Do not leave out at room temperature for more than 10 minutes at a time.
  • How to properly store fudge: Place cut squares in a plastic container and freeze for up to 3 months.