Smooth, sweet, salty, secretly healthy peanut butter fudge – it MELTS in your mouth!
No Heavy Cream.
No High Fructose Corn Syrup.
Just 5 healthy plant-based ingredients, and no baking required.
The quick-to-make peanut butter fudge is so soft and delicious, and each peanut buttery bite really does melt on your tongue.
Also try these Peanut Butter No Bake Cookies
A few years ago, while on a beach vacation in Delaware, I walked into a little candy shop along the boardwalk selling homemade fudge in enticing flavors such as Chocolate Pecan, Sea Salt Caramel, Toasted Coconut, Pumpkin Walnut, and Classic Peanut Butter.
It would have been impossible for any person to come out of that shop not craving fudge, and as soon as the trip ended I turned my apartment into its own fudge factory by making my own homemade healthy peanut butter fudge.
The original plan had been to try out other flavors too, but the peanut butter ended up being so good that I never even got that far!
Trending now: Keto Peanut Butter Cookies
What would be your dream fudge flavor?
Chocolate Banana Bread? Caramel Popcorn Fudge? Maple French Toast? York Peppermint Patty? Sugar Cookie Dough? Chocolate Chip Sea Salt Fudge?
Please feel free to list as many ideas as you wish in the comments!
Healthy Peanut Butter Fudge
- 1/2 cup peanut butter or allergy-friendly sub
- 1 overripe banana OR 2/3 cup coconut butter
- optional 1/2 tsp pure vanilla extract
- 1/16 tsp salt, or more to taste if using unsalted peanut butter
- 2 tbsp coconut butter OR melted virgin coconut oil (For coconut-free, try these Keto Brownie Bombs)
- pinch uncut stevia OR 2 tbsp powdered sugar or pure maple syrup
- If peanut butter is not stir-able, gently heat until you are able to easily stir it. Either combine all ingredients in a small blender until completely smooth, OR mash the banana and stir together ingredients very patiently by hand until completely smooth. Scoop into a small plastic container OR parchment-lined glass container OR candy molds OR mini cupcake liners. (You have options!) Freeze until firm. Due to the melty nature of coconut, this fudge is best stored in the freezer.View Nutrition Facts
Have you made this recipe?
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More Peanut Butter Recipes:
Chocolate Chip Peanut Butter Bars
Danielle @ Chits and Chats and Chocolate says
This looks heavenly! I love fudge, whatever the flavour is, but it would be cool to have a healthy recipe for butter pecan fudge, chocolate-Orange fudge, and/or cinnamon roll (or snickerdoodle) fudge!
Maralyn Woods says
For butter pecan fudge I use 1 bag of butterscotch chips and one can of butter pecan frosting. Melt the chips in the mw for 3 minutes at 50%. If you use full power stir and check every 30 seconds. Stir the frosting into the chips and pour into a parchment lined 8×8 inch pan and put in fridge. I keep mine in the fridge for as long as it lasts (which is not long at all!) Now, anyone have the snickerdoodle fudge recipe Danielle is looking for?
What about using cinnamon chips with vanilla frosting? I have not tried it but thought it might be an option.
Maralyn Woods says
I think that sounds like a winner, Tina. Maybe add a fist full of dried cherries. Would look spectacular when you cut it.
Thanks so much, now to find that frosting….
Oh yum! I want to dive right into that!!!!
This looks so freakin delicious!
Oh and dream flavor would have to be that sea salt caramel fudge you mentioned. Please make that!
I make that every year for Christmas. Of course it’s NOT the healthy kind!
Omg! That looks quite delicious! Pinterest would really love if you would make some sort of orange creamsicle fudge ( I love orange+marshmallow ), and some of that delicious sea salt fudge. But maybe with some other ingredients besides banana and coconut. That would be super fun to experiment with. Thanks!
Dream flavor fudge: CINNABON
Carrie (This Fit Chick) says
Ahh Im a HUGE fudge fan! I LOVE this, Katie!
Yum, yum, YUM! I’m perfectly happy with PB Fudge- can’t wait to make this!
How about key lime pie fudge?
Double chocolate fudge
Chocolate raspberry fudge
Orange vanilla fudge
And I second that sea salt caramel fudge! YUM.
Looks yummy! Can’t wait to make it! I also second sea salted caramel fudge….. 😀 I’m assuming that to make this 2 WW P+, you make about 15 servings? Did you use a 9×13? Thanks!
You already have chocolate PB fudge, why omit the chocolate?!
I actually think every delicious flavor of fudge that could be dreamt up has been made. I’m personally a cookies ‘n cream fiend, so that’d have to be mine. Boring, but such a tasty and foolproof classic! Or maybe a fudge that incorporates the ingredients of my favorite childhood dessert- Drumsticks! A vanilla base blended with chunks of waffle cone, coated in chocolate and rolled in peanuts. Now to find a GF waffle cone to attempt this….
I was looking so long for a recipe like this! I loooove Fudge, but when you’re trying to loose some pounds you can’t afford to eat it. But now … 😀
Thank you so much for sharing!
Now I’m just missing a chocolate and a caramel fudge. Yummie.
Looks absolutely yummy!
Sweet & sour combo: lemon or lime
Sweet & salty: salted caramel
Jules @ WolfItDown says
This is genius! I haven’t seen a vegan recipe for peanut butter fudge until now, but they sound amazing! So much flavour in each bite, yum ^ ^
I love how with all of your recipes, these are things that I could make on the spot because I normally have all of the ingredients. Love your website and recipes. Can’t wait to try this one!
At our end of the year party a couple years ago, there was a fudge tray that included, among other things, cookie dough. I regretfully ate quite a bit of it.
Katie M says
I am in love with freezer fudges! So excited to try this one 🙂
About how many pieces does this recipe make? The nutrition info says per 18 g, but what fraction of the recipe would that be?
Boo! Out of bananas and coconut oil! Time to build a new grocery list!!! So excited to try this!!! Might test it with Nutella too… Although I’ll have to wait to try both of them until my husband is home so I can’t eat all of the fudgy deliciousness by myself… 😉 any idea how many servings are in one batch?
Oh my, there is nothing like a vacation to bring out the best flavors to make the day.
is pizza fudge too daring? 😀
Has anyone tried it with PB2? I am wondering if the consistency would be the same.
Whit Rae Meier says
I would love to know too!!!
Yum yum. I am going to try these tonight. In the next hour. Probably with either trivia or honey since I don’t have Stevia or maple syrup.
I ended up using two packets of trivia. I liked it. Then I added cocopowder because I could. And I loved it. Yum. Chocolate peaunut butter; tried and true. Peppermint fudge would be good. Or is it t early for my mint cravings?
These look amazing! All I need is a banana and these will definitely be made this week. The fudge looks so decadent.
This looks so good!!! 😀
I work at “The Fudgery”, and we don’t make any vegan fudges or candies for that matter, so I can never sample anything we make. :/ I’d say my dream flavor would be anything chocolatey (duh, haha!) and of course there’s cookies n’ creme fudge and dreamsicle fudge (both I used to sample at Tillamook’s factory in Oregon when I was little, before I became a vegan). I bet you could make a really good version of those flavors!!! 😉
Regal Ecig Review says
Hi there, You’ve done a great job. I will certainly digg it and
personally recommend to my friends. I’m confident they’ll be benefited from this website.
I think cappuccino toffee fudge would be dreamy!!
Kate @ Almond Butter Binge says
So intrigued by the banana in this recipe! What a great combination. Thanks for sharing!
ZOMG why have I never eaten peanut butter fudge before? Must. Make. Now!
Thanks for the recipe 🙂
Love this recipe! It seems quite simple and I will give it a try:)
Katie- beautiful photo.
Katie did ask commentators for modification of the recipe for better shelf life. I attempted one http://lulucooksandtells.blogspot.com/2014/09/healthier-peanut-butter-fudge.html. Ignore the rustic picture and see the one from the blog that I adapted it from.
i have included a new version of this modified recipe due to a request of a friend who loves bananas.
I just caved in to buying a jar of coconut oil on impulse… now I need to know what to do with it all! I guess I’ll have to make this PB fudge since I ABSOLUTELY LOVE everything peanut butter- thanks Katie!!
I used to have a fudge shop downtown; my all-time favorite dream fudge was candycane white chocolate. And the maple bar one. And the peanut crunch. Can I have three favorites?:)
MAPLE. I already have some maple extract. I bet if I use that instead of vanilla, and use a milder nut butter like cashew instead of peanut, that might do it. MMM.
Yayess peanut butter+fudge= incredible. Making this today!
Oh my goodness Katie! I’m going to try this one TODAY! I actually have all of the ingredients on hand, and since we just got fresh bananas delivered from the farm on Friday, this would be a perfect way to use them instead of my usual freezing method! I don’t have uncut stevia, so I’ll be using the pure organic maple syrup. I’ll be sure and let you know how it turned out! Thanks for all the hard work that’s you put into your blog and your recipes!
I am not normally a huge fudge fan, but I made this today and it was so decadent! I made 2 batches, one as the recipe follows and then the other with nativas cacao powder, cinnamon, maple flakes, maca and hemp. Both were delicious, but when I asked hubby which he preferred, it was the altered recipe. So I’m thinking two of these before our morning workout is perfect! (I poured mine in mini cupcake/candy liners so I could make sure to only add 0.5 oz/14g in weight.) Thank you so much for a wonderful recipe!
Grace Sanders says
Looking fabby! I’m into gifting fudge for Chrizzy presents and such, I’m in the mood for some banoffee or Black Forest Gateaux fudge too
This looks delicious!! How much does the banana flavor stand out in this recipe? I want to make it for my husband, because he LOVES peanut butter, but he is not a huge banana fan. Should I just make it with the coconut butter sub?
I just made it (It’s in the freezer as we speak!), and the banana in the recipe is more obvious to me than the peanut butter. I like banana, but I’d really like a stronger pb taste. Next time I will definitely try the substitute. Just hoping that doesn’t make it too “coconutty”.
Thanks for the reply! I will try it with the coconut butter… I’m sure it’ll be very tasty.
Hi Katie 🙂 Just to let you know creamed coconut (that you can get in boxes) is a much cheaper version of coconut butter and it is basically the same thing! Just a helpful hint for some of your readers on a budget 🙂
No butter and no corn syrup, awesome! These fudges look so yummy, the ingredients are simple, healthy and easy to find, thank goodness! 🙂
How many servings does it make?
I was wondering the same thing. I only got 17 mini muffin sizes. I made mine with almond butter instead and they are super tasty. I always like to know the nutritional facts and the quantity of the recipes.
Cookies and Cream, Birthday Cake, Nutella, or Chocolate Mint Fudge! :d
Heather @ Shards of Lavender says
I absolutely love peanut butter and the fudge always looks so tempting, but so full of calories and unhealthy ingredients. Now I can enjoy my favorite fudge without all the guilt. Thanks for sharing the recipe, Katie!
I also feel better eating this one compared to typical fudge made with butter or unhealthy oil, but I think it is important to note that this healthy peanut butter fudge is still quite high in calories. It is about 70% of the calories that typical/unhealthy peanut butter fudge holds, which I really wouldn’t say qualifies this to be called low-calorie. After all, its base is nut butter!
Avra-Sha Faohla says
Made a half recipe of these today and it seems I’m going to finish the entire thing myself before the day’s over. 😀 They remind me of your Banana Split Cheesecake Bites from 2012, which I made with peanut butter. Delicious.
What size pan do you recommend and how many servings in the recipie?
Molly, I put mine in an 8×8 dish and it was barely enough to cover the bottom of that, so when she says a small container, then that’s what I would go with. The second batch I used candy/mini cupcake liners and that was perfect. Made about 2 dozen half ounce (14g) pieces. So no cutting, just peel back like a Reese’s PB cup and enjoy!
Medha @ Whisk & Shout says
Oooh this looks heavenly! I am a sucker for PB fudge and I’ve been relying on a recipe that, while amazing, is NOT healthy at all! My dream flavor would be pecan pie or a flavor modeled after seven layer bars 🙂
These look amazing – I can’t wait to make them!!
My dream fudge flavor would be bubble gum. Kind of weird, but I think it could work with the texture of fudge. 🙂
I attempted to make a regular PB fudge recipe a while back using non-dairy milk and natural PB, and the results were AWFUL… I ended up with a top layer that was mostly peanut butter and a bottom layer that was just crystallized sugar. Yuck! This looks much, much better, haha.
Katie Ringley says
You are so talented Katie! Gonna have to try this fudge!
Meagan F says
I have this right now in the freezer at work and it is everything I can do to not shovel it all in my face. I used honey as a sweetener because that’s what I had, but it still turned out great! This was my first foray into coconut oil fudge and now I’m anxious to try all the kinds!
Wow Katy! All your recipes are great…but I love peanut butter fudge and this is amazing! I haven’t eaten it for years because of all the yucky ingredients. I was so surprised you can’t even taste the banana. I used maple syrup and it taste just like the unhealthy stuff. Thanks for another great recipe and it pulls together in just minutes for a quick sweet treat!
Have to say that I am absolutely loving all of the healthy & YUMMY recipes. My father was diagnosed with cancer a couple years back and has been trying to eat really healthy. It was so hard for him at holidays, so we all said there would simply be no desserts. It was fine, but lets face it, it wasn’t the same! Now I get to surprise everyone with the delicious treats you’ve got on your website! LOVE IT!!! Thank you tons!!
I want to try this ASAP! However, I’m wondering if you can sub coconut cream for the coconut butter. Do you think this would work?
Unofficial CCK Helper says
You can always experiment! Be sure to report back if you do!
karen w says
This was amazing! I added sugar free chocolate chip of course. I could taste the banana though, so I might try this with coconut butter next time. This is definitely a recipe that I will make again. I have never posted to a blog before, but I just love your site. I was just diagnosed with prediabetes so I have been searching for sugar free sweet recipes and your site is wonderful for that. Thanks!
ann disney says
i would love to have you concoct a whoopie pie that had yummy gooey sweet icing in the middle with awesome top and bottoms. trader joes have the carrot ones and the vanilla ones and they have so much junk in them and they really arent that good. i understand a bakery in waynesboro virginia have the best …4 hours away….boo hoo hoo. thank you. youre the best!
Unofficial CCK Helper says
I did find these on her site. Perhaps they would work? https://chocolatecoveredkatie.com/2012/02/28/smores-whoopie-pies/
Ooh that sounds good!!!! You should make a pumkin pie fudge recipe. If you don’t have this, you could try to make a pumpkin pie smoothie.
Hi….we made the peanut butter fudge for a hallowe’en treat, and it turned out great – really delicious! Next time I’m going to leave out the maple syrup entirely. I don’t think we would miss it as the banana is already so sweet.
can I use rice bran oil or ghee or olive oil instead of coconut oil?
So wonderful! I made a chocolate version too and they were amazing. I took some to class and had people coming back for seconds!
Crystal Ferguson says
Thank you for this recipe! I’ve been having a hard time finding a fudge recipe that is sugar free and the right texture. It’s amazing and fills that need for something sweet while actually being totally within my diet needs. 😀
Am going to have to make this today…have everything here already! Would love chocolate and mint fudge.
Dee kiger says
How many servings does this make? I can’t tell from the recipe or nutrition facts. I’m so excited to try this but need to know the serving to calculate WW points.
Chocolate orange!!!!!! YUM Chocolate cherry and nuts – like a cherry blossom ( I miss cherry blossoms) and of course .. ..chocolate walnut rum and raisin
Do you have any recommendations to replace the banana? I made this and thought it overwhelmingly tasted banana-y. I am also pregnant so maybe my taste buds are just off but I thought I would ask anyways.
Unofficial CCK Helper says
It lists a substitution right there in the recipe…
Rae H George says
This looks SO good, Katie, I will be trying it very soon! Got your book and LOVE it!!
Nancy slover says
You are a doll and I love your recipes. To answer your question about fudge flavor, there simply is nothing dreamier than good old fashioned chocolate fudge!
I tried this and it tasted really good! however, i hate bananas, so I was surprised to find that it tasted really yummy with peanut butter 🙂 it’s slightly too banana-ey, so i’ll probably add more peanut butter and coconut oil! thanks for this wonderful recipe :))
penuche. like from Tillamook Cheese Factory, from when I was little.
Looks good. Definitely going to be trying this!
I just made this for dessert (in the freezer now)– batter is delicious and I added a dollop of good raspberry jam to the top of half of them! Can’t wait ~ thanks for the recipe!
Thanks that you´ve been so thoughtful to mention grams (not only cups) – very useful for me … 😉
Greetings from Germany,
Could you leave the banana in the recipe? Because I hate bananas :p
Unofficial CCK Helper says
It lists a substitution right there in the recipe.
Key Lime fudge would make my day!
For a more stable version that is more along the natural lines could us pure cocoa butter.
Oooh it’s in the freezer! I just want to eat it all NOW!
First of all, this is phenomenal. I went straight to my kitchen and whipped this up. I second the key lime fudge, that sounds amazing. I would also love to try a simple pumpkin fudge!
This is amaziiiiiing…just tried it and omg so good!!!!!
…I wonder if I could use it as a ganache or something like that for cakes also?!
Love that idea!
Selena Gillen says
Pumpkin fudge some with chocolate and caramel.
I just tried some fudge that my friend gphad bought (that’s sorta’ why I want to try to make some) it was salted caramel flavoured. Very yummy!
Try substituting the coconut oil with avocado oil. It’s very mild; you can’t even taste it!
Has anyone tried this with pb2?
I don’t understand your serving sizes for example your healthy fudge is listed as serving size 18g
creamsicle, mint, brownie, PB ❤️, cinnamon roll, snicker doodle, and rasberry!
I have it in my freezer now! But it appears the coconut oil is pooling on top and the sides. =( I did have to hand mix it. Could that have been the problem? The batter did taste pretty good, though!
Just put a batch of these bad boys in the freezer! The flavor is awesome and I love that it took me less than 10 minutes to throw together! Thanks, Katie!
This was FABULOUS!
It should come with a warning label. I still have some sitting in the freezer, but I’m pretty sure it won’t be there for long. Thanks for the recipe!
Great recipe! Loved it!!!
Just made these in mini muffin pan and topped them with your healthy chocolate sauce. So good!!!!!!!!!!!!!!!
Has anyone tried using chocolate powdered peanut butter to cut back some of the fat, so you don’t feel quilts adding a few chocolate chips.
I tried this recipe, but my fudge didn’t set up. Even refrigerated, it is still very soft. I could eat it with a spoon. (Which I did, in fact. ?) The flavor was good. I used a banana, coconut oil, and xylitol instead of the coconut butter, and stevia.
Unofficial CCK Helper says
You should freeze, not refrigerate it. But also, xylitol will not freeze, so your change to the recipe is what’s causing the issue.
I only recently discovered that I like peanut butter recently, and my other half is a peanut butter fiend, so it made sense to try this fudge and I’m glad I did! So quick and easy to make and tastes delicious. I put mine into little flower and heart chocolate moulds (so cute!) which are far too easy to keep picking at! Another fab recipe, Katie 🙂
Cheryl in NC says
For those wondering what to sub for coconut butter because they can’t find or make it, just want to share that I’ve been successful with 50-50 coconut flour (finely ground) & coconut oil, as well as 25% coconut oil & 75% coconut flour. I haven’t yet tried to make the butter by adding some oil to the coconut (to make easier on my blender), but just adding the oil & flour directly to Katie’s recipes has worked very well for me (& her fudge recipes using this method are delicious, by the way!)
Lily Raine says
Since being pregnant, I cannot get over how much I love peanut butter. I’ll have to try this.
author of Destria Waves
Should this be made with a fresh banana or an over ripe freezer banana?
I used PB2 (powdered peanut butter) instead of regular peanut butter, 3tsp nuttelex lite instead of the coconut butter, and a stick blender and they turned out amazing! I poured the mix into cute little gingerbread cookie cutters on some flat baking paper because it’s nearly christmas! Thank you for the recipe 🙂
I made these as described for all ingredients and amounts except the coconut oil (I was al out) and I used Spectrum’s shortening for that. They taste yummy but with the shortening, after frozen for many hours I ended up with the shortening as a layer on the bottom of the fudge. It ‘settled’ towards gravity in most of the fudge pieces. I found this odd as I’d hand blended it for many minues till smooth, but that’s ok! They still taste good and I like how I can taste the banana in with the peanut butter. Made these for my honey for x-mas! Thanks, Katie! Next time though, I’ll try the oil.
I just made these and sprinkled dark mini chocolate chips on top before freezing. It’s 1/3 gone and it’s not quite fudge yet! So yummy!
There are just toooo many things on your site that I want to make!
Going all heart-eyed emoji at this fudge though so perhaps that should be first on the list!
I made this earlier today. My blender had a hard time whizzing the ingredients around at first, but it trooped through! Absolutely gorgeous fudge. So simple. So indulgent. And it’s healthy! I’m so happy. Thank you! 😀
I love dreamsicles, or some call them creamsicles (orange and cream). That would possibly make a great fudge! I haven’t tried your pb fudge yet, but I’m going to!
Sally Ann says
I tried this fudge recipe and it turned out great!. I subbed coconut manna for the coconut cream though because that is what I had on hand. It was such an easy recipe and it tastes delicious. Thanks so much for sharing. May I share this recipe on my blog?
Have a lovely day!
Not sure if this question was asked already but how many servings does this make? (Trying to reference the nutrition facts but I don’t have a scale.)
They turned out amazing! I’m trying not to eat then all in one go.
Hadassah Chaya says
Your recipes motivate me to eat better! However, I am allergic to coconut and nuts (not peanuts! Woot!)! I wanted to make the healthy PB fudge. What should I use instead of the coconut oil!?
Thanks so much! I love reading your recipes!
Dear Katie: My recipe does not get solid, it’s just creamy… I’ve used homemade PB, and 2 tbs of this to replace coconut oil, ripe banana and powdered sugar. Could you please give me some advice to fix it?
A H says
Following the recipe would give you the best chance to get the desired result. I’ve made this several times, and never had a problem.
This almost didn’t make it to my freezer! Its so delicious I licked every spoon I used. Thank you 🙂
No-Bake Ninja says
We made this recipe, and it blew my mind!! It’s so good! I sort of want to skip putting it in the freezer and just eat it all raw. It’s super easy and it is so delicious!
Definitely make it.
My absolute FAVORITE is brown sugar fudge. It is a specialty of New England and Canada.
This recipe tastes exactly like a peanut butter banana smoothie in fudge form! I expected it to be firm after 30 minutes so I ate half of it with a spoon because I couldn’t wait. So delicious!
debra chimento says
This fudge looks so delicious. Can I sub another oil for the coconut oil, since I would rather not have a coconut flavor to the fudge ?
CCK Media Team says
Unfortunately it needs to be coconut because coconut oil or coconut butter are solid when chilled. But they do not have a strong coconut flavor at all! You could try a non-hydrogenated shortening if you’d prefer, but we haven’t tried it yet.
Cathy Bounds says
I loved watching you on tv now I watch on my phone . I’m a country girl myself and dont know squat about these fancy thingamagigger my kids showed me how to text on the phone.lol . Mam I watched you make your peach cobbler I dont care for peaches or apples after they’re cooked I love them fresh but not cooked will you please show us how to make a pineapple cobbler? Thank you and God Bless
Love from Cathy Bounds in Cleveland Tx
Cari J. says
These are SOOOOOO good! The taste and texture remind me of Perfect Bars but I like these even more ~ and that’s saying a lot. Thanks, Katie, for another AMAZING recipe that my whole family loves!
CCK Media Team says
Thank you so much for making it 🙂
Katie, this is truly a yummy recipe! Thank you so much for sharing it. It’s my go-to dessert when I don’t have too much time on my hands.
Srikanth Dudaka says
Roasted peanuts with seasalt and dark or milk chocolate is a great combination and successful combination. It tastes amazing.
Srikanth from India
Just made this! heavan!
Made this, but I didn’t freeze it all the way and had soft serve with it!!!! SO OMG GOOD!!!!!!!!!
The only thing I don’t like about it is that fact that it uses a lot of peanut butter 🙁
What about dried fruit and nut studded fudge? I’ve had that, but would love to see your take on it.
This is very yummy, based on tasting it before freezing. I will definitely use a blender next time, as my food processor was not quite up to the task of mixing it all the way, especially using the coconut butter. I didn’t like that it was so thin in the pan, so I made a double batch to fill it.
I think chocolate peanut butter fudge sounds delicious and would be an awesome flavor- so would cookie dough. Also, I recently started my own blog: happy-whisk.com, if anyone is willing to check it out! Your blog is so well done and got me interested in healthy food! Thanks for the great recipes!
Couple of things to say: Hi, Katie, I am new to your blog, and I am loving it! Already made a lot of things and loving all of them. I have a little problem with this fudge recipe and your peanut butter chocolate chips. Fudge recipe- I hate coconut. And could taste the coconut oil after mixing. Tho fudge is currently in the freezer, so will get back to y’all on the fudge. Second, The peanut butter chocolate chips melt INSTANTLY. Is there any other ingredient I can substitute for coconut oil or was I just doing it wrong? Ok. Just ate the fudge. Coconut oil-Blegh. Katie, is there any possibility I did something wrong? Also, Katie, it would be great if you could make a recipe for mints that is easy! I have mint extract, but I don’t know what to use it for!! Thanks, soo much! Love you!
I love the idea of mints!
Yeah, I would love to make mints but all of them have these crazy ingredients and I don’t want to go and buy them.
Man! you know how to cook Chocolate covered Katie! sound delicious!!!
Super good! I made this with a blend of allulose and monkfruit as the sweetener. It hit the spot as a sweet treat and I didn’t miss the sugar at all.