Chocolate peanut butter fudge

photo provided courtesy of

I love fudge, I do. The only trouble with it is that most fudge is so sweet I usually feel sick to my stomach after eating it. Needless to say, it’s been years, maybe even decades, since I’ve had fudge.

However, when I stumbled across this recipe for Peanut Butter Fudge by Laura Dolson, I knew I could have my fudge and eat it too! Her recipe uses peanut butter (instead of the usual butter), and alternative sweeteners, rather than sugar. I changed her recipe a bit, she had close to 2 cups of sugar alternatives, and in my version I have used a mere 2 tablespoons of xylitol, though I think this recipe could work also with agave, honey or any other number of sweeteners, if you are willing to take the time and risk of experimenting.

1 cup dark chocolate chips 73% cacao
1 cup smooth peanut butter
2 tablespoons xylitol
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt


  1. Melt chocolate in a medium pot
  2. Remove from heat then stir in peanut butter and xylitol
  3. Once xylitol is incorporated, stir in vanilla and salt
  4. Spread into a 8.5 x 4.5 x 2.5-inch size loaf pan
  5. Refrigerate for 2 hours
  6. Cut the fudge into 7 by 4 rows to make 28 small pieces
  7. Serve immediately and store in the freezer

recipe courtesy

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