Ingredients
Units
Scale
- 16 oz coconut cream, organic, placed in the fridge overnight
- 1 cup natural peanut butter
- 2 tbsp liquid sweetener (Lakanto Golden Syrup -sugar-free, honey or maple syrup)
- 1 tsp vanilla
Instructions
- Refrigerate the coconut cream overnight to allow for the liquid to separate.
- Remove liquid from coconut cream and set aside for later use. Place coconut cream and peanut butter in a microwavable dish. Microwave for 30 seconds or until coconut cream begins to melt.
- Once peanut butter and cream have been thoroughly combined, add vanilla and liquid sweetener. Add salt if necessary.
- Line a 9x 5 loaf pan with parchment paper. Pour peanut coconut mixture into loaf pan. Gently tap pan to level fudge. Place fudge in the freezer 2 hours before cutting into squares.
Notes
- Only use coconut cream and coconut milk.
- Adjust sweetener to your taste.
- Prep Time: 8 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 65
- Fat: 6.1 g
- Carbohydrates: 1.5 g
- Protein: 1.6 g
