Healthy 10 Minute Buckeye Fudge
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.
Ingredients
FOR THE CHOCOLATE LAYER
- 1 cup (80g) unsweetened cocoa powder (measured like this)
- 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 – and see Notes!)
- 6 tbsp (90mL) unsweetened cashew milk
- 2 tbsp (30mL) agave
- 2 tbsp (25g) Truvia
Instructions
- Line an 8x4” loaf pan with parchment paper. (See the photos in the blog post above.)
- 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.
- 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.
- Chill the fudge for at least 3 hours before slicing into squares.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the cocoa powder and peanut flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either one will dry out your mixture and give your fudge a crumbly texture. Too much cocoa powder will also make the chocolate layer taste bitter, instead of rich and chocolaty.
COCOA POWDER NOTE: I like using Hershey’s regular unsweetened cocoa powder because it’s affordable, easy to find (at least in the US!), and has a good chocolate flavor. I do not recommend substituting Dutched or special dark cocoa powder. Both Dutched and special dark cocoa powder have a different acidity level and a more muted taste, which affects the taste of your fudge.
MILK ALTERNATIVES: Any milk may be substituted for the unsweetened cashew milk.
AGAVE ALTERNATIVES: Honey or pure maple syrup may be substituted for the agave, although the latter will add a subtle maple undertone to the peanut butter layer.
TRUVIA NOTE + ALTERNATIVES: Coconut sugar, brown sugar, or granulated suguar may be substituted for the Truvia. In this recipe, Truvia is a 1-to-1 substitution for regular granulated sugar, so if you'd like to try substituting something like liquid stevia that has a more concentrated sweetness, you may need to adjust the amount of milk to compensate.
PEANUT FLOUR NOTES: Peanut flour is made by finely grinding peanuts and removing most of their oil. I used this brand when developing this recipe. As of November 2022, it's no longer available for purchasing online, but this brand is very similar. For the best results, use peanut flour that contains only peanuts and no other ingredients (ie sugar, flavorings, etc).
I haven't tried substituting almond flour, so I'm not personally sure whether that will work or how it would turn out. If you'd like to experiment on your own, two things to keep in mind… In comparison to peanut flour, almond flour's flavor is much more muted, so you wouldn't be able to taste the almond flavor. (The chocolate layer would completely overpower it!) When making almond flour, its oil isn't removed (like when making peanut flour), so it also has a different consistency that will affect the texture of your fudge.
SLICING NOTE: A little of the fudge will still stick to the parchment paper, so I generally use a knife or spatula to loosen the fudge squares from the paper.
{gluten free, dairy free, egg free, vegan, clean eating, low fat, low calorie, high protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.