Ingredients

The following ingredients have 4 Servings
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened dairy-free milk
  • 2/3 cup PB2 with cocoa
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 1 pinch sea salt (up to 1/4 teaspoon)
  • 1/4 cup maple syrup (or agave nectar)

Instruction

  • Prepare a 8x4-inch loaf pan by lining it with wax paper or parchment paper.
  • In a small saucepan melt the coconut oil until liquid. Don't heat it too much.
  • To the melted coconut oil add the dairy-free milk, PB2 with cocoa, cocoa powder, vanilla and salt. Whisk these to combine. Don't worry if the mixture thickens a lot.
  • Now add the maple syrup (or agave) and stir. The mixture should turn into a smooth and creamy fudge texture.
  • Pour the chocolate peanut butter fudge into the prepared loaf pan and chill in the fridge or freezer until set. It takes about an hour in the freezer, 3-4 hours in the fridge. Then cut into squares. Store in the fridge or freezer.
  • I decorated the fudge with a drizzle of reconstituted PB2 with cocoa and crushed freeze-dried strawberries.