Healthier Peanut Butter Fudge

I love peanut butter and chocolate and when you put them together it's one of the best desserts I can imagine. I have a son with a peanut sensitivity so I don't often do much with PB as a result. Well he was away at camp recently and I decided it was the perfect time to practice making (& eating) freezer fudge.

It's really hot this summer so freezer fudge makes perfect sense to me. Keep it in the freezer and take it out when you want a cold treat. There are no refined sugars in this version so you can enjoy in moderation without guilt!

Healthier Peanut Butter Fudge
adapted from the Detoxinista
makes about 20 1″ squares

1 cup raw creamy peanut butter (unsalted)
1/4 cup coconut oil, softened
1 1/2 Tablespoons raw honey
1/2 teaspoon fine sea salt
dark chocolate chunks or chips

Set out all the ingredients so they are room temperature as this will make combining everything much easier. Mix the ingredients together in a bowl, until smooth and creamy. Line an 8x4 pan with parchment or cling wrap and pour the mixture into the pan. Sprinkle the chocolate on top and put the pan onto a shelf in the freezer.

I had to stuff my pan on top of other things in my freezer so it was tilted which resulted in uneven squares once frozen. No big deal as they tasted awesome. You can leave the fudge in your pan or cut it into one inch squares and store them in a bag or tupperware.

They will keep perfectly in the freezer until you are ready to eat.

This recipe is featured on: Your Green Resource, Pennywise Platters, Real Food Wednesdays, Slightly Indulgent Tuesday, Sweet Tooth Friday, Freaky Friday, Fight Back Friday