4 Ingredient Chocolate Peanut Butter Freezer Fudge

Oh my! I thought I had hit the jackpot when I tried the seven-ingredient freezer fudge but that changed when I found this Chocolate Peanut Butter Freezer Fudge. I like simple, healthy recipes that don’t take long to make and this one fits the bill. It’s perfect for a low carb night when I’m low on calories and want a little something extra to satisfy my sweet tooth.

Yield: 24

Author: Minimalist Baker

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4 Ingredient Chocolate Peanut Butter Freezer Fudge

I like simple, healthy recipes that don’t take long to make and this one fits the bill. It’s perfect for a low carb night when I’m low on calories and want a little something extra to satisfy my sweet tooth.

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1 cup packed dates* (pitted // measured after pitted)
• 1 cup creamy salted peanut butter* (or other nut/seed butter)
• 1/2 cup unsweetened cacao powder (or unsweetened cocoa powder)
• 1/4- 1/2 cup melted coconut oil

Instructions

1. In a food processor, add pitted dates and mix until a fine paste or a small ball forms.
2. Remove lid and add peanut butter. Blend once more to combine.
3. Add cacao powder and blend once more to combine.
4. Add melted coconut oil, starting with the smaller measurement and working your way up as needed until a fudgy paste is formed. It's OK if it looks a little clumpy at this point. You mostly just want to make sure it's not dry, so add more oil as needed. (You shouldn't need more than the recommended amount of coconut oil.) If it's clumpy or a tad grainy, that's OK. You can smooth it out in the next step.
5. Transfer to a parchment-lined loaf (or 8x8-inch) pan and spread with the back of a spoon until a smooth, even surface is achieved.
6. Transfer to freezer and freeze until firm to the touch - about 20 minutes or more as needed. Then remove from freezer and slice into desired squares. If it has trouble slicing, let thaw for a few more minutes and/or run your knife under hot water to ease cutting.
7. Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. This fudge does best when kept refrigerated. If it sits out for too long in a warm environment, it can soften.

Recommended Products:

Hamilton Beach Stack & Snap Food Processor and Vegetable Chopper, BPA Free, Stainless Steel Blades

Nonstick Baking Loaf Pan with Insert

Nutrition Facts

Calories

104

Fat

8 g

Sat. Fat

3 g

Carbs

8 g

Fiber

2 g

Net carbs

6 g

Sugar

5 g

Protein

3 g

Sodium

47 mg

Cholesterol

0 mg

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Recipe and Images: Minimalist Baker