Peanut butter fudge is a health food. Yeah, we said it. Sure, peanut butter is high in calories, but that’s because it’s packed with the same healthy monounsaturated fats as olive oil. The higher fat level also contributes to satiety, so you’ll indulge in moderation.
In this recipe, we nixed the butter and sugar that make traditional fudge so bad for you and replaced them with cholesterol-free coconut oil, honey and Stevia. Two scoops of DailyBurn Fuel-6 in chocolate give the treat some protein and extra nutrients.
Active time: 10 minutes
Total time: 1 hour, 10 minutes
- 85 cal
- 7 g fat (4 g sat)
- 3.5 g carbs
- 19 mg sodium
- 2 g protein
1/2 cup (112 grams) virgin coconut oil, softened
2 scoops (47 grams) DailyBurn Fuel-6 in chocolate
1/2 cup (128 grams) salted creamy peanut butter
1/4 cup (20 grams) unsweetened cocoa powder
2 tablespoons (42 grams) honey
1 teaspoon vanilla extract
12 drops liquid Stevia
- Fill a mini-muffin pan with 24 liners; set aside.
- In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
- Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.
Weighing out the sticky ingredients with a kitchen scale instead of using measuring cups makes the process much easier, and saves you more dishes to do. For this reason, we provided the weight in grams of each ingredient.