Chocolate Peanut Butter Fudge

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Here’s a recipe for Chocolate Peanut Butter Fudge taken from my Wheat Belly Revised & Expanded Edition, a recipe that should snap you out of any boredom while sheltering-at-home.

Minus sugar, grains, and other unmentionables, we turn fudge into a health food! And, because it’s loaded with healthy fats, you will find it exceptionally filling, while not fiddling with blood sugar.

Keep a supply of this decadent dessert handy to satisfy those occasional cravings for chocolate or sweets.

Serves 12

1 tablespoon coconut oil, melted
8 ounces unsweetened chocolate
1 cup natural peanut butter, room temperature
4 ounces cream cheese, room temperature
Sweetener equivalent to 1 cup sugar (e.g., 1/4 cup Virtue, 1/3 cup + 1 1/2 tablespoons Truvia)
1 teaspoon vanilla extract
Pinch of sea salt
1/2 cup chopped unsalted dry-roasted peanuts or walnuts

Topping (optional)
1/2 cup natural peanut butter, room temperature
1/2 cup chopped unsalted dry-roasted peanuts

Coat an 8 × 8-inch pan with the melted coconut oil.

To make the fudge:
Place the chocolate in a small microwaveable bowl and microwave for 1 1/2 to 2 minutes in 30-second intervals until just melted. Alternatively, melt the chocolate in a double-boiler setup, as shown in the photo.



In a separate microwaveable bowl, combine the peanut butter, cream cheese, sweetener, vanilla, and salt. Microwave about 1 minute (alternatively, add these ingredients to the chocolate in the double-boiler set up and heat until all ingredients melted), then stir to thoroughly blend. Stir the peanut butter mixture into the melted chocolate and stir well. If the mix becomes too stiff, microwave another 30 to 40 seconds.

Spread the fudge into the prepared pan and set it aside to cool. If desired, when cooled, spread the fudge with a layer of peanut butter and sprinkle with the chopped peanuts:


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