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Today, we’re kicking off our annual month of chocolate desserts with soft, delicious fudge that only requires four pantry ingredients. Bonus: It’s vegan! (Wouldn’t it make a great gift?) Monique of Ambitious Kitchen shares her recipe…
Chocolate and Peanut Butter Freezer Fudge
by Monique Volz of Ambitious Kitchen
I love that this recipe literally takes five minutes to assemble, then you’ll just stick it in the freezer until the fudge hardens a bit — usually, about 10 to 15 minutes. Then boom! Dessert is served. A low sugar, high-protein treat that you’ll want to make every week.
Recipe: Four-Ingredient Freezer Fudge
Serves 18 squares
You’ll need:
For the peanut butter layer:
1/2 cup drippy peanut butter
1/3 cup coconut butter
1 tablespoon pure maple syrup
For the chocolate layer:
1/2 cup drippy peanut butter
1/3 cup coconut butter
1 tablespoon unsweetened cocoa powder (or raw cacao powder)
1 tablespoon pure maple syrup
Optional: Coarse sea salt, for sprinkling on top
Line an 8 x 4 inch loaf pan with parchment paper (this makes it easy to remove the fudge from the pan later).
To make the peanut butter layer, mix together peanut butter, coconut butter and maple syrup in a medium bowl. Mix until smooth.
To make the chocolate layer, mix together peanut butter, coconut butter, cocoa powder and maple syrup in a medium bowl. Mix until combined and smooth.
Add the chocolate fudge layer to the loaf pan, spreading toward the sides. Tap the pan on the counter a few times to get any air bubbles out and help distribute the layer evenly.
Next add the peanut butter layer on top. Use a rubber spatula to gently spread toward the edges of the pan, being careful not to mix with the chocolate layer. Place in the freezer for 10 to 15 minutes, or until the fudge hardens.
Once the fudge has hardened, remove from the pan and allow to sit at room temperature for 5 minutes before cutting into squares. Do not leave out at room temperature for more than 10 to 15 minutes at a time.
How to properly store fudge: Place cut squares in a plastic baggie or container and freeze for up to three months.
Thank you so much, Monique!
P.S. More recipes, including chocolate dipped peanut butter cookies (with pretzels!), and three-ingredient butter cookies.
(Recipe by Monique Volz. Photos by Sarah Fennel of Broma Bakery. Thanks to Stella Blackmon for helping with this series.)
