Sugar-Free Chocolate Peanut Butter Fudge

Instructions

1. Prep the Pan: Line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the sides so you can lift the fudge out easily later.

2. Melt the Base: In a medium microwave-safe bowl, combine the chocolate chips, peanut butter, and coconut oil.

3. Heat Gently: Microwave in 30-second intervals, stirring well in between, until the mixture is completely smooth and glossy.

   • Tip: Don’t overheat! Chocolate can seize if it gets too hot.

4. Flavor Boost: Stir in the vanilla extract and salt. If you’re adding extra sweetener, whisk it in now until fully dissolved.

5. Set: Pour the mixture into your prepared pan. Smooth the top with a spatula.

6. Chill: Place the pan in the freezer for 1 hour (or the fridge for 3 hours) until firm.

7. Slice: Lift the parchment paper to remove the fudge block. Use a warm, sharp knife to cut it into 1-inch squares.

Storage & Tips

• Keep it Cold: Because this recipe uses coconut oil and peanut butter, it will soften at room temperature. Keep it stored in an airtight container in the fridge (for up to 2 weeks) or freezer (for up to 3 months).

• The “Swirl” Look: If you want a marbled effect, melt the chocolate and peanut butter separately. Pour the chocolate into the pan first, then dollop the peanut butter on top and swirl with a toothpick.