10 Minute Buckeye Fudge
Yields: 32 pieces
 
This is an easy, no-cook recipe for fudge with layers of sweet peanut butter and dark chocolate. It’s perfect for the holidays, hostess gifts, or anytime you’re craving chocolate and peanut butter! The fudge will stay fresh for at least a week if stored in an airtight container in the refrigerator.
  • for the chocolate layer
  • 1 cup (80g) unsweetened cocoa powder
  • 5 tbsp (75mL) unsweetened cashew milk
  • 2 tbsp (30mL) agave
  • 2 tbsp (25g) Truvia
  • ¼ tsp vanilla extract
  • for the peanut butter layer
  • 1 cup (120g) peanut flour (I used this brand)
  • 6 tbsp (90mL) unsweetened cashew milk
  • 2 tbsp (30mL) agave
  • 2 tbsp (25g) Truvia
  1. Line an 8x4” loaf pan with parchment paper. (See the photos in the blog post above.)
  2. To prepare the chocolate layer, mix together all of the ingredients in a small bowl until thoroughly. Gently press into the prepared pan with a spatula.
  3. To prepare the peanut butter layer, mix together all of the ingredients in a separate small bowl until thoroughly combined. Gently press on top of the chocolate layer with a clean spatula.
  4. Chill the fudge for at least 3 hours before slicing into squares.
Notes: Any milk may be substituted for the unsweetened cashew milk (nonfat, almond, soy, etc.). Honey or maple syrup may be substituted for the agave, although the latter will add a subtle maple undertone to the peanut butter layer.

Any granulated sweetener may be substituted for the Truvia. Truvia is a 1-to-1 substitution for regular granulated sugar, so if substituting something like stevia that’s a more concentrated sweetness, you may need to adjust the amount of milk.

{gluten-free, vegan, clean eating, low fat, low calorie, high protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/09/04/10-minute-buckeye-fudge/