There’s something about eating fudge and other desserts made without dairy or tons of refined sugars that makes you feel like you’re eating something kind of good for you. Though I’m not vegan myself, that’s how I prefer to eat 100% of my desserts. It’s really just an excuse for me to be able to eat chocolate for breakfast. Hey, they have healthy fats, so it’s totally cool.
This layered chocolate peanut fudge is a take on my not so layered chocolate peanut fudge which was made with unsweetened chocolate and coconut sugar, meaning it contained zero refined sugars. This recipe in front of you contains dark chocolate chips, which unfortunately has a smidgen of refined sugars, but worth the little indulgence.
The great thing about this layered chocolate peanut fudge is that not only is it delicious and easy to prepare, but it’s stable at room temperature too. The process involves simply melting and combining ingredients and layering them in a pan. No need to use a candy thermometer and sweat over the stove.
Be sure when you’re following the recipe to not skip the step involving grinding the coconut sugar into a finer powder, otherwise it will leave you with a gritty, grainy tasting fudge. The taste won’t be affected, it’s strictly a textural element.
The almond butter in this recipe can also be substituted for peanut butter or any other kind of nut/seed butter. I consider this to be a special, once in a while kind of treat, due to the amount of cacao butter, which as you may know is not inexpensive.
- 1 cup Dark Chocolate Chips
- ¼ cup Almond Butter
- 1 Tbsp Coconut Oil
- 1 tsp Maple Syrup
- Pinch of Salt
- ¼ cup Cacao Butter pieces (35g)
- ½ cup Coconut Sugar
- ⅓ cup Natural Peanut Butter (just peanuts, no additives)
- ½ tsp Pure Vanilla Extract
- ⅛ tsp Sea Salt
- 1 Tbsp Dark Chocolate Chips
- 1 Tbsp Chopped Peanuts
Line a loaf pan with parchment paper. In a double boiler, melt the chocolate chips and coconut oil. Once melted, stir in the almond butter, maple syrup and add a pinch of salt. Transfer to lined pan and spread evenly. Place in the fridge to harden.
Place your chopped cacao butter in the double boiler over medium high heat. While it’s melting, place your coconut sugar in a spice grinder or blender and pulse until it turns into a powder. This will prevent a gritty texture. Once the butter is melted, stir in sugar, peanut butter, vanilla and salt, then pour over top of your hardened bottom layer. Place back in the fridge to harden for 15 minutes.
Melt your chocolate chips. Once melted, drizzle over top of your fudge, then add the chopped peanuts. Slice and enjoy. Can be kept in the fridge or at room temperature in a sealed container.