Who loves peanut butter fudge? It’s one of my favorites. In the pre-paleo days, homemade fudge was a holiday tradition around our house…
My boys would always remind me to whip up a batch and have it ready for them when they came home from college during winter break.
So this year I was determined to come up with an easy fudge recipe made paleo-style. It had to have all those decadent flavors of the real thing, but without the peanuts and refined sugar.
So that’s how this sweet little two-layer fudge recipe was born. It’s a sun butter fudge over a chocolate and pecan fudge. I chose sunflower butter because it tastes the most like peanut butter to me, but you can use almond or any kind of healthy nut butter you prefer and I’m sure it will be wonderful.
And by the way, there’s no need to get out the saucepan for this simple fudge recipe. You may need to melt your coconut oil for a few seconds in the microwave, but that’s it.
This fudge firms up in the freezer and keeps well in the fridge. It will melt if left at room temperature, so just grab it from the fridge when you’re ready for a sweet morsel — and have a napkin handy!
I made this one in a small 8″ x 4″ glass dish. You could use a small bread pan or any other small dish. If you go with a bigger pan, you may want to double the recipe.
Wait ’til you taste this one…it’s pure heaven with every little bite. And dangerously addictive if you’re a fudge freak like me.
Don’t say I didn’t warn ya!