No-Bake Peanut Butter and Cocoa Fudge

I positively adore raw treats. As a savory type of gal, I do like a bit of sweet here and there, but I'm not into desserts or snacks laden with refined sugars. There are many advantages to this rich and creamy fudge recipe. First, you get a good dose of protein from natural peanut butter and healthy fats from the coconut oil and butter. Second, the recipe is so simple that I didn't even have to pull out my cumbersome food processor. Honestly, my food processor works well, but the design is dreadful because it's such a pain to clean — clearly the people who came up with it never did dishes! After the coconut oil and butter are melted, all the ingredients get combined in one bowl and then transferred to a pan. Pop in the freezer to set, cut into little bites, and store in the refrigerator for up to a week or so. And finally, of course, they're delicious!

These are also perfect for a quick breakfast bite in the morning. I'm not a big breakfast person, so a little nibble of this fudge is just about right to keep me going until lunch time. The combination of peanut butter and cocoa is not to be resisted, especially when you add in some maple syrup and vanilla. Exquisite.

No-Bake Peanut Butter and Cocoa Fudge

Recipe by Lisa Turner
Published on November 9, 2015

Simple, rich, creamy and wholesome no-bake cocoa and peanut butter fudge

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Ingredients:

1/2 cup coconut oil
1/2 cup coconut butter
1/3 cup cocoa powder
1/4 cup natural peanut butter, chunky or smooth
1/4 cup maple syrup
1 tablespoon vanilla extract

Instructions:

Line a standard 9-inch loaf pan with parchment paper, leaving some of the paper hanging over the edges of the pan for easy removal.
Melt the coconut oil and butter in a small saucepan over low heat.
In a medium bowl, combine the melted coconut oil and butter, cocoa, peanut butter, maple syrup and vanilla. Transfer to the prepared pan and pop into the freezer until firm — about 1 to 2 hours or overnight if you wish.
Place in the refrigerator for 30 minutes before serving. Use the edges of the parchment paper to remove the fudge and cut into small squares.

Makes 14 to 16 small squares