Keto Peanut Butter and Chocolate Chip Fudge
Since going LCHF, I’ve cut back on my sweet indulgences, however, when that urge strikes, I still want to have a sweet treat. Peanut butter and I go way back. We are best friends, and if I could, I’d have Peanut butter on EVERYTHING!!! If you’re not a PB lover like me, substitute Tahini for an alternative.
1 cup of Almond Meal
1 cup of Coconut Flour
1 cup of Peanut Butter
3 TBSP of Coconut Oil
2 TBSP of Sukrin Melis (natural sugar replacement) or your favourite sweetener
1 generous pinch of good salt
100g of sugar free chocolate chips (or 90% dark chocolate cut into chunks)
Place all ingredients (except your chocolate) into a high speed food processor/Thermomix and blend on a high speed until all ingredients have combined and broken down. Add your Chocolate Chips and stir through.
Line a loaf tin with baking paper and pour the fudge mixture in. Place in the freezer to set and then leave on the bench to soften a little before slicing.
You can also roll into Raw balls if you prefer (this would look neater, as the fudge tends to crumble when cutting through the chocolate).
Fudge will keep for weeks in the fridge.
If you’d like more recipes like this one, you should join me for my Upcoming Low Carb, High Fat Snacks and Dessert’s class. Click here for all the juicy details, hope to see you there xx Kristen