Peanut Butter Fudge
 
 
THM:S, low carb, sugar free, egg free
Author:
Serves: 12-16
Ingredients
  • 1 15.5 oz. can Great Northern beans, rinsed well and drained
  • 1 cup natural peanut butter, very creamy and well-mixed
  • ½ cup refined coconut oil
  • 6 T salted butter
  • 1 tsp. vanilla extract
  • ½ cup defatted peanut flour
  • ½ cup oat fiber
  • 3-4 tsp. THM Super Sweet Blend, or more to taste
Instructions
  1. Soften the peanut butter, coconut oil, and butter together in the microwave. Combine all the ingredients in a food processor and process until completely smooth. Taste and add more sweetener if desired. Press into a foil-lined 8x8 inch pan and freeze. When the mixture is fairly firm but not completely frozen, slice into 36 squares with a sharp knife. Freeze until solid, then transfer the squares to a sealed container and store in the freezer. The fudge is a little firm to bite into when frozen, but if you leave it out for a few minutes before eating, it's perfect. You can also transfer a few pieces to the fridge an hour or two before eating to let it soften up a little. I don't recommend storing the fudge in the refrigerator long term because it loses its nice creamy texture when totally thawed. Yields 12-16 servings (2-3 squares per serving).
Notes
If your natural peanut butter didn't get mixed well at the beginning of the jar and is pretty stiff, add a few extra tablespoons of coconut oil/butter to the "dough" so the fudge isn't dry.
There are less than 3 grams of net carbs per serving from the beans in this fudge.
Recipe by Briana Thomas at https://www.briana-thomas.com/peanut-butter-fudge/