Maple Peanut Butter Freezer Fudge

Posted on by llbalanced
Maple Peanut Butter Freezer Fudge
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    [ID] => 7339
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    [post_date] => 2016-03-10 06:59:49
    [post_date_gmt] => 2016-03-10 12:59:49
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    [post_title] => Maple Peanut Butter Freezer Fudge
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    [post_modified] => 2016-03-24 16:53:29
    [post_modified_gmt] => 2016-03-24 22:53:29
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7339
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03.10

I feel the need to do a stream of consciousness for these Maple Peanut Butter Fudge cups:

luscious

meltinyourmouth

PEANUT BUTTER

CHOCOLATE

creamydreamy

satisfaction

Maple PB Fudge 2 (1 of 1)

Are you sold? If not yet, let me also throw out that these take all of 5 minutes maximum to put together, and they're packed with healthy fats for nourishing your skin and balancing your blood sugar.

You're a tough customer. Ok, what if I also mention that these can solve the problem of a healthy snack, dessert or perfect pre or post working fuel.

Finally, you're coming to see the light fudge.

Maple PB Fudge 5 (1 of 1)

I'll deal you one last fact, just to seal the deal. Even though these taste like an uber-decadent dessert, each cup has approximately only 1.5 grams of sugar! This is vastly less than the average treat, and because they are so rich, you truly only need one.

And I'm spent. I think a cup o' Maple Peanut Butter Fudge is calling!

Maple PB Fudge 4 (1 of 1)Quick Note: It is really important to buy natural, organic peanut butter, as it tends to be particularly high in toxins and pesticides. I don't recommend eating peanut butter every single, day as it tends to be a top allergen, it is definitely OK as a treat! If you'd like to switch it out for almond or sunflower butter, I imagine the result would be delicious.

Click HERE for the link to this chocolate sauce!

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TOTAL TIME :5mins30minutes
20mini cups
INGREDIENTS
  • 3/4 cup organic, unsweetened unsalted peanut butter (I used crunchy)
  • 1/2 cup melted coconut oil
  • 1 teaspoon maple extract
  • 2 tablespoons maple syrup
  • pinch sea salt
DIRECTIONS
  1. Place a silicon mini cupcake tray on a baking sheet.
  2. Place all ingredients in a mixing bowl and combine thoroughly. Scoop approximately 1 generous tablespoon into each mold. Place in the freezer for 30 minutes.
  3. Pop out of molds, put in a sealed container and enjoy straight from the freezer. Will keep for 2 weeks in the freezer. If you want to drizzle with chocolate sauce, link to the recipe is in the post.
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