Break-Apart Peanut Butter Fudge

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OMG, I can’t believe I did it. I was doing my happy dance when I finally finish the recipe and was able to give my kids a great tasting treat. This recipe is so easy, but it did took me a few tries, to make it perfect. Is gluten-free, paleo and vegan.

My picky husband love it and ask me for more, it was so good that I made more to keep extra in the fridge. I am so happy to share this recipe with you, for you to enjoy with you family the same way mine did.

As always my hope is to share joy and happiness, one recipe at a time…

The People Who Give You Their Food, Give You Their Heart.

-Cesar Chavez

 

break-apart peanut butter fudge

Break-Apart Peanut butter Fudge

A sweet and tasty treat, for anyone in the family.
Gluten-free, Paleo & Vegan!
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Prep Time 10 minutes
Resting Time 5 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American, Gluten-Free, Plant-Based
Servings 24 Small Bite Size
Calories 80 kcal

Equipment

  • Measuring cup & jug
  • Large mixing bowl
  • Whisk
  • Spatula
  • Silicon mat
  • Glass jar with lid or ziploc bag for storing fudge

Ingredients
 
 

  • 1/2 Cup Maple syrup I prefer grade B because the flavor is better.
  • 1/2 Cup Peanut butter pure & organic
  • 1 Cup Brown rice flour
  • 1/4 Cup Chocolate chips Enjoy life brand is good

Instructions
 

  • Place the maple syrup in the microwave for 30-40 seconds.
  • Next add the maple syrup into the peanut butter, whisk together until combined.
  • Once the mixture is combined, add the rice flour and mix it with the spatula, make sure the texture is similar to cookie dough.
  • Let it cool off for about 5-10 minutes, add the chocolate chips and mix it well. Next place the mixture intoa silicon mat or a non-stick surface.
  • Extend the mixture to make into a rectangle and cut with knife into squares. Place in a continer with a lid or ziploc bag. Store in the refrigerator for up to two weeks.

Notes

  • To extend the shelf life of the fudge, stored in the freezer and eat it like cookie dough.
  • Want to add extra flavor to the fudge, sprinkle rock kosher salt over the fudge, without mixing it.
 

Nutrition

Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 69mg | Fiber: 1g | Sugar: 5g | Calcium: 10mg | Iron: 1mg
Keyword dairy-free, quick, easy, plant-based, vegan
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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