Chocolate Peanut Butter Swirl Fudge
Total Time
10 minutes
Prep Time
10 mins
Rating
4.8 out of 5 stars
(5)
Ingredients
32 pieces of fudge
- 1 ½ cups (packed) peanut butter (or almond butter, for paleo/peanut-free version)
- ⅓ cup melted coconut oil
- ¼ cup maple syrup or honey
- ¼ teaspoon salt
- ½ cup reserved peanut butter fudge
- ¼ cup cocoa powder
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup or honey
- Dash of salt
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Preparation
Step 1
First, line the base of a 9×5-inch pan with one long piece of parchment paper, cut to fit neatly across the base but long enough to run up the short sides by about 1 inch.
Step 2
In a medium mixing bowl, combine 1 ½ cups peanut butter, ⅓ cup melted coconut oil, ¼ cup maple syrup or honey and ¼ teaspoon salt. Whisk until thoroughly blended. Reserve about ½ cup of the mixture, then pour the remaining mixture into the prepared pan. Use a spatula to distribute it evenly over the parchment paper.
Step 3
Transfer the reserved ½ cup peanut butter mixture back into the mixing bowl. Add ¼ cup cocoa powder, 1 tablespoon coconut oil, 1 tablespoon maple syrup or honey and a dash of salt. Whisk until thoroughly blended.
Step 4
Use a spoon to dollop chocolate fudge onto the peanut butter fudge in the pan. Repeat until all of the chocolate mixture is in the pan, then drag the tip of a butter knife through the pan in a curving zig-zag pattern to make pretty swirls. Cover the top of the pan with plastic wrap and place in the freezer to firm up for at least 1 hour.
Step 5
Use a sharp knife to slice the fudge into small, 1″ pieces. Serve the fudge chilled or straight from the freezer, as these will melt quickly at room temperature. Store pieces of fudge in an airtight container in the refrigerator for up to two weeks or the freezer for up to two months.
Step 6
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Chef's notes
Recipe adapted from two lovely ladies’ freezer fudge—Megan Gilmore's almond butter freezer fudge in her cookbook, Everyday Detox, and Angela Liddon’s chocolate-drizzled variation of Megan’s fudge at Oh She Glows.
You can substitute butter (which is not vegan!) for the coconut oil.
Substitute almond butter for the peanut butter.
Not sure how to make this recipe entirely nut free.
