No-Bake Peanut Butter Fudge
This No-Bake Peanut Butter Fudge features creamy peanut butter with a healthy twist. Perfect for a quick breakfast, it’s a simple recipe that blends rich, nutty flavors into a nutritious treat with minimal effort.
Why You’ll Love This Recipe
This fudge is a nutritious, healthy breakfast idea that transforms creamy peanut butter with a healthy twist into a delightful treat, perfect for a quick morning. Easy to make without baking, it’s low in added sugars and packed with protein. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Mix Thoroughly: Ensures a smooth texture.
- Use Natural Peanut Butter: Adds better flavor.
- Chill Well: Enhances firmness and taste.
- Avoid Overmixing: Prevents oil separation.
- Serve Chilled: Maximizes the nutty appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Eases removal from pan.
- Cut Evenly: Ensures uniform portions.
- Store Properly: Keeps freshness intact.
- Add Texture: Sprinkle with nuts if desired.
No-Bake Peanut Butter Fudge
Creamy no-bake peanut butter fudge, healthy breakfast treat.
Ingredients
- ¼ cup honey
- 1 cup natural peanut butter
- 1 tbsp chia seeds
- 1 tsp flaxseeds
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 2 tbsp cocoa powder
- 2 tbsp coconut oil
- 2 tbsp dark chocolate chips
- pinch salt
Instructions
- Melt the Oil: Gently melt coconut oil in a microwave or on the stove.
- Mix Wet Ingredients: In a bowl, combine melted coconut oil, peanut butter, honey, and vanilla extract.
- Add Dry Ingredients: Stir in cocoa powder, chia seeds, flaxseeds, and a pinch of salt.
- Incorporate Milk: Add almond milk and mix until smooth.
- Prepare the Pan: Line a small dish or pan with parchment paper.
- Spread the Mixture: Pour the mixture into the prepared pan and spread evenly.
- Add Topping: Sprinkle dark chocolate chips over the top and press lightly.
- Chill the Fudge: Place in the refrigerator for 1 hour to set.
- Cut the Fudge: Remove from pan and cut into even squares or pieces.
- Serve and Enjoy: Serve chilled, savoring this creamy, healthy breakfast delight!
Notes
- Mix thoroughly for texture; use natural peanut butter for flavor.
- Chill well to set properly; avoid overmixing to prevent oil separation.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 147Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 68mgCarbohydrates 10gFiber 2gSugar 6gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Natural Peanut Butter (1 cup): Unsweetened, for richness.
- Honey (¼ cup): For natural sweetness.
- Coconut Oil (2 tbsp): Melted, for smoothness.
- Vanilla Extract (1 tsp): For aroma.
- Cocoa Powder (2 tbsp): Unsweetened, for depth.
- Chia Seeds (1 tbsp): For added fiber.
- Salt (pinch): Enhances flavor; adjust to taste.
- Almond Milk (2 tbsp): For creaminess.
- Dark Chocolate Chips (2 tbsp): Sugar-free, for topping.
- Flaxseeds (1 tsp): For extra nutrition.
Variations and Substitutions
- Peanut Butter Swap: Use almond butter or sunflower seed butter.
- Sweetener Swap: Replace honey with maple syrup.
- Oil Swap: Use coconut butter or omit.
- Vanilla Swap: Use almond extract or omit.
- Cocoa Swap: Use cacao powder or omit.
- Seed Swap: Use hemp seeds or omit.
- Milk Swap: Use oat milk or water.
- Chocolate Swap: Use cacao nibs or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not recommended; serve cold.
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