Luscious no-cook fudge with coconut oil and peanut butter that sets up in the refrigerator. Gluten-free!
As I write this, I’m sitting in the departure lounge of the International terminal in San Francisco, bound for a month in the Italian sun. You might be thinking, “Wow, she’s that organized that she can do a blog posting at the terminal gate?” I am not. I should have done this no later than yesterday in the comfort of my home where my computer has already made friends with the wireless thingy that gets me magically online.
But no. I kept taking photos of this fudge. Days of photos. Days of rewarming the fudge to remold and recut it. And after all that, a photo from the FIRST day is still my favorite. Turns out chocolate fudge is a little tricky (for me) to photograph. Who knew?
Anyway, back to the recipe. This is a no-bake fudge that uses coconut oil as the fat and coconut nectar as the sweetener (although honey is another great sweetener to use). My husband’s stepdaughter, Robin, made this for us during her recent visit with her family, and we all fell in love with it. You might remember her Salted Peanut Butter Cookies with Chocolate Nuggets, or her Oatmeal Peanut Butter Cookies with Chocolate Chips I’ve posted here (I’m seeing a trend, by the way). It takes about 10 minutes to make, except for a crucial couple of hours in the refrigerator to harden it up, making it perfect for entertaining, or just a quick dessert when you’re on the go. In the interest of full disclosure, it should be eaten very shortly after removing from the refrigerator as it softens up over a 30 minute period, and will eventually become liquid again. But we usually eat chocolate soon after it shows up in front of us, so this hasn’t been a problem at our house.
There are a lot of conversations going on right now about coconut oil. It’s one of those saturated fats that the health profession in general has warned us against, scrupulously listing out all the dire consequences of doing so. But there are numerous studies surfacing now suggesting we shouldn’t lop all saturated fats in the same basket, explaining that coconut oil is different due possibly to it’s molecular design. I skipped medical school, and nutrition classes too, so I’m not the person to make sense of it all. But I like the idea of having a healthy fudge recipe to go to, so I’m hopping on the “it’s good for you” bandwagon. I’d love to hear what you all have been reading about this newly popular oil.
And I should note that although I’ll be traveling for the next month, and therefore won’t be posting quite as regularly, you will be getting some periodic notes from Italy from me. Have a wonderful September. Ciao for now
- 1 cup peanut butter (or your favorite nut butter)
- 1 cup coconut oil (must be solid at room temperature!)
- ½ cup unsweetened chocolate powder
- 3 tablespoons coconut nectar (agave or honey also work great)
- 3 teaspoons vanilla extract
- Sea salt to sprinkle on top
- Mix together all of the ingredients EXCEPT the sea salt in a medium bowl until completely smooth. A couple of times I’ve needed to warm the mixture up just a bit to get the coconut oil to smoothly mix in. If you find you need to do this, create a bain marie by heating a pot of water to a simmer. Reduce the heat. Place the mixture into a metal mixing bowl and place the bowl over the hot water. Gently stir occasionally until it's completely melted.
- Line a baking pan with parchment paper, folding it into the corners. Scrape the batter into the pan and smooth with a spatula.
- Cover with plastic wrap and place in the refrigerator for 2 hours or until completely hardened. Cut into squares, and sprinkle with sea salt before serving.