Less Guilty Peanut Butter Fudge – a delicious recipe with powdered peanut butter, water, coconut oil, dark cocoa, honey, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt coconut oil in microwave for 20 seconds (or more if needed) and stir well. You want it melted and slightly warm, but not hot.
2
In a small bowl, whisk PB2 and water until thickened.
3
Add oil, honey and cocoa powder and beat with a hand mixer until smooth and creamy. If your fudge ends up with a white film or streaks, you didn't have the oil warm enough or it was not blended sufficiently.
4
Pour into muffin pan lined with foil liners. It should make about ten servings about 1/2 inch per muffin liner.
5
I spread mine into a small 4 x 9 oval glass dish and cut into pieces as needed.
6
Place in freezer for ten minutes and enjoy! Store leftovers in the refrigerator. If you are not eating right away you can just put in the refrigerator and it will be ready in 30-40 minutes.
507
kcal
Calories
46
g
Fat
25
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 tablespoons pb 2 powdered peanut butter (I used the PB2 with premium chocolate added), 4 tablespoons water, 1/2 cup coconut oil, 1/2 cup dark cocoa, and more.
Yes, Less Guilty Peanut Butter Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
