Ingredients
Fudge Base
- 1/3 cup coconut flour
- 2/3 cup peanut butter, or substitute almond butter
- 1/3 cup refined coconut oil, melted
- 1/3-1/2 cup maple syrup, adjust sweetness to taste
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup chocolate chips
- 3-4 tablespoons full-fat coconut milk, 4 tbsp for a gooier topping
Instructions
Prepare the Pan
- Line a loaf pan with parchment paper, ensuring the edges hang over for easy removal. Set aside.
Make the Fudge Base
- In a large mixing bowl, combine the melted coconut oil and peanut butter. Stir until smooth.
- Add the maple syrup, coconut milk, and vanilla extract, stirring until fully combined.
- Gradually mix in the coconut flour until a smooth, thick batter forms.
Assemble the Fudge
- Pour the fudge mixture into the prepared loaf pan and smooth the top with a spatula.
Prepare the Ganache
- In a small microwave-safe bowl or over a stovetop, melt the chocolate chips with the coconut milk. Stir until smooth and glossy.
- Pour the ganache over the peanut butter fudge layer and spread evenly with a spatula.
Chill
- Place the pan in the freezer for 20-30 minutes, or until the fudge is firm and set.
Cut and Store
- Remove the fudge from the pan using the parchment paper edges and cut into squares.
- Store the fudge in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Tried this recipe?Let us know how it was!