Chocolate Peanut Butter Fudge Slice

A few years back, you might remember the ‘I Quit Sugar’ craze where everyone and their dog was quitting the white stuff and I was right alongside them. The I Quit Sugar movement was actually the reason I started my instagram account all those years ago! I signed up to do the 8 week programme and started documenting my delicious sugar-free meals along the way.

One of the most delicious sweet treats from the I Quit Sugar programme was a Peanut Butter Fudge. I used to eat that stuff by the tray full! I have no idea what made me think of it the other day, but I wondered what it would taste like in a chocolate slice!

I adapted the original IQS recipe to make it work in this slice. If you’re anything like me, anyone says peanut butter and they have my attention! I mean chocolate and PB really are the dream combo in my opinion.

This slice does need to be kept refrigerated as it gets soft and squishy if left out at room temperature too long, so make sure you eat them quick!

Print Recipe

Chocolate Peanut Butter Fudge Slice

Chocolate and Peanut Butter! Can I get an amen? This slice is a must make for all PB addicts out there.

Course

sweets

Keyword

dairy free, Gluten free, raw, vegan

Prep Time

30 minutes

Passive Time

2 hours

Servings

slices

Ingredients

Chocolate Base

• 2 cups almond meal
• 3 Tbsp cacao powder
• 2 Tbsp maple syrup
• 3 Tbsp coconut oil, melted

Peanut Butter Fudge Filling

• 1/2 cup smooth peanut butter
• 3 Tbsp coconut oil
• 2 Tbsp maple syrup
• 2 Tbsp coconut milk
• 1 pinch sea salt

Chocolate Top

• 3 Tbsp coconut oil
• 2 Tbsp cacao powder
• 3 Tbsp maple syrup

Course sweets Keyword dairy free, Gluten free, raw, vegan Prep Time 30 minutes Passive Time 2 hours Servings slices Ingredients Chocolate Base 2 cups almond meal 3 Tbsp cacao powder 2 Tbsp maple syrup 3 Tbsp coconut oil, melted Peanut Butter Fudge Filling 1/2 cup smooth peanut butter 3 Tbsp coconut oil 2 Tbsp maple syrup 2 Tbsp coconut milk 1 pinch sea salt Chocolate Top 3 Tbsp coconut oil 2 Tbsp cacao powder 3 Tbsp maple syrup

Instructions

1. Line a loaf pan with baking paper. In a bowl, place almond meal and cacao and stir well.
2. Add coconut oil and maple syrup and mix.
3. Press base mixture into the loaf tin and flatten with the palm of your hand. Transfer into the freezer while you make the peanut butter fudge.
4. In a small saucepan, place peanut butter, oil, maple syrup, salt and coconut milk. Heat over low heat and stir until combined and creamy.
5. Pour the fudge over the base and return the freezer for one hour.
6. While you're waiting for the fudge to set, melt the coconut oil over a double boiler, add cacao powder and maple syrup. Stir well then pour chocolate over the set fudge. Return to the freezer for another 5 minutes while the chocolate sets.
7. Once set, cut into slices and then store in the fridge.