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“But Briana, don’t you already have a peanut butter fudge recipe?”
“Why yes, I do, but this is Peanut Butter Cookie Dough Fudge.”
“What’s the dif?”
“This one is better.”
Why yes, I do enjoy talking to myself, thank you. 😛
Yes, I do already have a peanut butter fudge recipe, but it has beans in it. While that’s great from a budget standpoint, a) it weirds some people out, and b) it blurs the fuel lines for Trim Healthy Mama by adding an ingredient that is usually a carb source (beans) to a recipe with lots of fat in it (peanut butter and coconut oil). Therefore, I decided to try for another peanut butter fudge recipe (because who says you just need one?).
As I was in the middle of making this fudge, I was thinking to myself, “Hey! I bet this could easily be made dairy free!” A significant minority of my readers are trying to avoid dairy for one reason or another, so I like to keep that in mind when I can. In this case, it worked perfectly. I would’ve added cream cheese and/or butter to this fudge for extra creaminess (and will probably do that at some point for a more traditional peanut butter fudge recipe), but this time I left them out and ended up with a fudge that reminds me of peanut butter cookie dough. Not a bad situation to be in, if you ask me.
The only thing you need to do to make this fudge dairy free is to use a dairy-free protein powder to make my baking mix that is used in this recipe!
Need dairy-free recipes? Click here to see my dairy-free index.
I prefer this fudge right out of the freezer. It’s soft enough to bite, and it has a better consistency when frozen than it does when kept in the refrigerator.
So that’s it, folks! This fudge is super easy to make, doesn’t require any baking, and only takes a few ingredients (eight, to be exact, and two of those are salt and water, which hardly count)!
If you’d like another easy Christmas candy idea, try these Easy Chocolate Cake Truffles that I posted on Monday!
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- Christmas-themed recipes
- a roundup of my favorite healthy Christmas recipes
If everything goes as planned, my cookbook will be released (and preorders will be shipped) December 9th! If you haven’t grabbed a copy already, you can do that here. These would make great Christmas gifts!
- 1 c. Briana's Baking Mix*
- 1 T. + 2 tsp. THM Super Sweet Blend
- ⅜ tsp. xanthan gum
- ⅛ tsp. salt
- 1 c. natural peanut butter, well-stirred and creamy
- ¼ c. refined coconut oil
- ¼ c. water
- ½ tsp. vanilla extract
- Whisk the dry ingredients.
- Soften the peanut butter and coconut oil together. Add them, the water, and the vanilla to the dry ingredients and mix with a hand mixer until a dough forms.
- Press the dough into a foil-lined 8"x8" pan. Cover and freeze until semi-firm, then score into 36 squares with a knife. Freeze until totally firm, then break the squares apart and store in a sealable container in the freezer.
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