Chocolate Peanut Butter Fridge Fudge
Starting the week off with this CHOCOLATE PEANUT BUTTER FREEZER FUDGE. This is sweet, salty, sink-in-your-teeth deliciousness. Stored in the fridge for the perfect texture!
What you'll need:
Peanut butter: I used Trader Joe's Creamy Unsalted Peanut Butter - the only ingredient is organic peanuts!
Honey: I used Trader Joe's Multi-floral & Clover Honey
Coconut flour: I used Arrowhead Mills Organic Coconut Flour - I like this one because it is super fine!
Coconut oil: I used Better Body Foods Coconut Oil (the best deal on Amazon!)
Unflavored collagen peptides (optional): I used Thrive Market's, also a very good deal!
Flaky sea salt: I used Maldon Sea Salt Flakes
Chocolate chips: I used Lily's Dark Chocolate chips, smaller chocolate chips work best for this recipe!
Materials you'll need:
Medium-sized mixing bowl
Sharp cutting knife
Medium-sized food storage container
How to do it:
First, line your loaf tin with parchment paper.
Next, add peanut butter and honey to a small saucepan and heat over low-medium heat until it becomes liquidy, about 5 minutes.
While peanut butter and honey are heating up, mix coconut flour, coconut oil, collagen, vanilla, and sea salt in a medium-sized mixing bowl.
Add melted peanut butter and honey to mixing bowl and mix everything well.
While the mixture is warm still, add 1/4 cup of chocolate chips - this should melt the chocolate chips so batter becomes a brown color.
Once everything is mixed well, stick mixing bowl in the freezer for about 15 minutes or until batter has cooled down but is not frozen.
Fold in the rest of the chocolate chips into the batter.
Spread batter across loaf tin and fold over parchment paper to flatten batter and sprinkle with flaky sea salt.
Stick the loaf tin in the freezer for 10 minutes.
Finally, cut into 18 pieces. Store in an airtight container in the fridge & enjoy!!!