SALTED PEANUT BUTTER FREEZER FUDGE

Posted By: Emily
FEBRUARY 01, 2016

Serves: 9X5 Inch Pan
Total Time: 2 Hours * Active Time: 40 Minutes
Courtesy of: Detoxinista

Ingredients

FUDGE

  • 1 1/2 Cups Almond Butter
  • 1/4 Cup + 2 Tablespoons Coconut Oil
  • 1/4 Cup Pure Maple Syrup
  • 1/4 Teaspoon Pink Himalayan Sea Salt (or your favorite)

CHOCOLATE TOPPING

  • 3 Tablespoons Coconut Oil
  • 1 1/2 Tablespoons Maple Syrup
  • 3 Tablespoons Unsweetened Cocoa Powder
  • Pinch of Sea Salt

Directions

Lightly grease a standard size loaf pan (9 x 5”) and line with a piece of parchment paper cut to fit the length of the pan.

FUDGE

  1. Spoon the almond (peanut or cashew) butter into a large mixing bowl.

  2. In a small pot, add the coconut oil, maple syrup and salt. Heat over low, until the oil is melted.

  3. Slowly pour the wet mixture into the bowl with the almond butter, stirring as you go. Stir until completely smooth and combined. It’ll be quiet runny at this stage.

  4. With a spatula, spoon the almond butter mixture into the prepared pan. Smooth out.

  5. Place the pan, uncovered, on a flat surface in the freezer. Freeze for 1 hour, or until the fudge is solid.

CHOCOLATE TOPPING

  1. In a small pot, add the oil and melt over low heat.

  2. Remove from heat and whisk in the maple syrup, cocoa powder and salt until smooth.

ASSEMBLE

  1. Slice the frozed slab into 1 inch squares and place on a piece of parchment paper, leaving space between each piece.

  2. Spoon the chocolate sauce on top of each square. Place back in the freezer until the chocolate is solid. Sprinkle on some flaked sea salt, if desired.

  3. Break apart the squares of fudge and enjoy immediately. Put leftovers into a sealed container and return to the freezer.

Notes:
I did a mixture of peanut butter and cashew butter and they were awesome.

This will melt if left out for more than 15 minutes.