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If the idea of beans in fudge scares you, check out this new recipe for Peanut Butter Cookie Dough Fudge! It can easily be made dairy free.
Peanut butter fudge is one of the quintessential candies of Christmas…but not one that my family has ever really had a tradition of making. We make buckeyes. Lots of buckeyes. But I wanted a fudge recipe since I know that a lot of people are fudge lovers, so I decided to experiment. I used my buckeye filling recipe as the inspiration for this fudge, and I love the results! I’m sure it’ll be a little different than regular fudge because of the addition of a “secret ingredient”, but I think you’ll like it. I want to make a chocolate version as well, so if any of you pro fudge makers have any tips or suggestions you want to give me, I’m all ears!
Like my buckeye recipe, this fudge contains beans – yes, beans! You don’t taste them, I promise, but they do make for a great texture. Because of the beans, this fudge is best kept quite cold. I keep it in the freezer and let it sit on the counter for a few minutes before eating it to get the best creamy texture. I’ve tried keeping the fudge in the refrigerator, but when it thaws out all the way it isn’t as creamy so I don’t recommend long-term fridge storage.
Trim Healthy Mamas, beans are typically an E (carb) fuel, but in this recipe there are less than 3 grams of net carbs per serving from the beans, which is well within S guidelines.
Have you tried my buckeye recipe? It’s our favorite Christmas candy! You should also check out the chocolate cream cheese truffle recipe I posted today!
You can find this recipe in my cookbook, Necessary Food.
- 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
- 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).
There are less than 3 grams of net carbs per serving from the beans in this fudge.
- Defatted Peanut Flour
- Oat Fiber
- THM Super Sweet Blend, gluten free oat fiber, and defatted peanut flour can all be purchased from the Trim Healthy Mama online store.
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