Peanut Butter? Good. Chocolate? Good. Fudge? Good. As Joey would say on Friends, “What’s not to like?”
The best of both worlds.
Do you remember my No-Bake Chocolate Peanut Butter Pie?
It’s one of the most-popular recipes on my blog, and for good reason: chocolate and peanut butter are meant for each other. Not that it’s a monogamous relationship… peanut butter also goes out with the likes of jelly and banana, which leaves chocolate open to explore his options with mint, coconut, and strawberries. But there’ll never be a marriage quite like chocolate peanut butter.
The following recipe is sugar-free and healthy, but I promise this healthy chocolate peanut butter fudge tastes just as rich and decadent as traditional fudge. In fact, it might taste even better. Without ingredients like sugar and heavy cream to weigh it down, the true goodness of the chocolate and peanut butter really shine.
Healthy Chocolate Peanut Butter Fudge
(Or chocolate peanut butter frosting!)
- 2 tbsp peanut butter
- 2 tbsp coconut butter or homemade coconut butter
- 2 tbsp cocoa powder (10g)
- 80g very-ripe banana (1/2 a medium banana)
- 1/16 tsp salt (more if using unsalted pb)
- optional: feel free to add a little sweetener if your bananas aren’t ripe enough
Combine all ingredients in a food processor or blender (I use the Magic Bullet). Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!)
See banana fudge post for Chocolate Fudge Nutrition Facts.
The calories and sugar for this recipe will be the same as the one linked above. However, this recipe will have a bit more protein (around 4g per serving). (You could also try using chocolate protein powder in place of the cocoa, if you want higher-protein fudge, but I haven’t done this.)
How much do you love chocolate and peanut butter?!
For Even More Recipes: 100+ Secretly Healthy Desserts With Peanut Butter
Do you think coconut oil would work instead of coconut butter? I can’t find coconut butter anywhere and I really want to try making your fudge D:
Many commenters have used coconut oil and say it works well. But a few other commenters have said they didn’t like it with coconut oil. Personally, I haven’t tried it so I can’t tell you my opinion. 😕
My son is allergic to coconut what is an alternative for coconut butter?
Sorry, there isn’t really one
I LOVE Choc/PB combo, my favorite, I once ate a whole bag of Reese’s PB cups….shame on me long time ago and now I avoid that stuff…Im totally making this!!!
LOL that happened to me with Twix bars! I used to eat them all the time, but then one day I had Twix overload and suddenly I hated Twix bars forevermore :(.
can i just tell you that when i found your blog today the hallelujah chorus began to sing in the background? i am trying desperately to lose weight (after having 3 kiddos and moving to a very cold, long wintery idaho from vegas! can we say depressing?!?!) and the thing that kills me is that i can’t get rid of the sugar– i just can’t give it up! i NEED something chocolately. . . and now i can do both! thank you so much for your hard work and making my life SO MUCH EASIER! you truly are an answer to prayer! ;0)
Awww Leisel, you are way too sweet to me :).
I made it and it was gross. What’s wrong with me? 🙁
Can you tell me more about what specific ingredients you used? And did you use coconut oil or butter?
I’ve made other recipes of yours and they were yummy, so the fault is probably with my preparation and not the recipe — my original post was meant more in a despondent WHY ME way than how it actually sounds 🙂
I used coconut butter (I used your recipe). The store only had sweetened coconut shreds, so I used that instead (maybe that was the culprit?). Organic peanut butter, Hershey’s (I try not to use Hershey’s because of their dubious ethics, but I was using my parents’ kitchen 🙁 ) cocoa powder, the ripest banana the store had (this could also have been the culprit — the ripest was not so ripe!). I did add more sweetener, as you suggest, to try to counteract that problem. And the salt was just salt.
I hope this helps identify the problem! I’d love to be able to make this and have it turn out as intended, it looks great! 🙂
I’m so sorry it didn’t turn out! It’s hard (impossible?) to tell you what could’ve gone wrong when I don’t know what exactly it was about the cake that you didn’t like…
But were you able to get real, melted coconut butter from the sweetened coconut shreds? I’ve heard that it only works with the unsweetened… this definitely wouldn’t taste good if your butter wasn’t truly melty consistency when you blended it all up.
Katie and Lisa,
The culprit for this WAS the sweetened coconut. I tried to make the butter out of it myself last night, and it was just grainy and fluffy. Not amount of abuse was turning it into butter! I think the sugar molecules work to help keep the coconut intact! So, I mixed in a tablespoon of coconut oil into half a bag of chocolate chips, melted over a double boiler. If you fold the coconut mixture and other ingredients into the chocolate (and sweeten with the melted banana instead of sweetener and let it cool you get something like one of those pink, white, and brown coconut candy bars you find at gas stations sometimes; or a macaroon. Anyway, I topped that with a tofutti cream cheese and tofu vanilla and cinnamon cream and let it set up. It was pretty flippin phenomenal.
Oh, and about the stevia… Stevia can come off bitter in baking; but the alternative, truvia, is too expensive to bake with! I usually mask the bitterness of stevia with something naturally sweet like a quarter of steamed banana instead of the half (thanks for that trick, by the way. I’m sure car tires could taste good slathered in microwaved banana), instant coffee crystals, pureed berries, ground up raisins, or chopped dates. I usually adjust the amount of stevia and the amount of fruity goodness to level it out in the mix without hopefully changing the taste much. I’ve even used berry flavored baby food apple sauce in a pinch to balance out the bitterness. It smells wonky going into the batter, but it bakes up well. Another trick is to put a layer of truvia and cinnamon into a baked good that isn’t already super sweet. I turned one of your blondie recipes into something like a swirl coffee cake by spreading out a thin layer of batter in the pan, layering with truvia and cinnamon, then layering more batter and more truvia/cinnamon mix to top it off. Swirling with a knife makes it look pretty, and it spreads out to make the end result pretty yummylicious.
What is the icing you have on your pb fudge? It looks yummy.
LOL it’s just plain old peanut butter :).
What is the icing you have on your pb fudge? Looks so yummy.
Hi Katie,
I have been looking for coconut oil and coconut butter. I finally found coconut oil at Trader Joes the other day. Is it supposed to be liquid or solid? What I got is solid, so is this coconut oil or coconut butter?
Thanks! Debbie
If it’s cold outside, coconut oil will be solid. Just melt it to get it to liquid again. But it’s NOT the same thing as coconut butter. (And I don’t think TJs sells coconut butter, so yours must be the oil.)