Peanut Butter Fudge Treats
Description
These delicious and easy-to-make peanut butter fudge bars are gluten-free and can easily be made vegan. A crunchy coconut-oat crust topped with creamy peanut butter fudge and a drizzle of chocolate makes for the perfect healthy treat!
Ingredients
For the Crust:
- ¼ cup coconut flour
- ½ cup oat flour
- 2.5 tablespoons melted coconut oil
- 2 tablespoons honey or maple syrup for a vegan option
For the Peanut Butter Fudge Layer:
- ½ cup peanut butter
- 1.5 tablespoons melted coconut oil
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup for a vegan option
- 1 tablespoon chocolate chips
For the Chocolate Drizzle (Optional):
- Extra melted chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Prepare the Crust: In a mixing bowl, combine coconut flour, oat flour, melted coconut oil, and honey (or maple syrup). Mix until it forms a dough-like consistency.
- Bake the Crust: Press the crust mixture evenly into the prepared baking tray. Bake for 10-12 minutes, or until golden brown. Remove from the oven and let it cool completely before adding the peanut butter layer.
- Prepare the Peanut Butter Fudge Layer: In a bowl, mix the peanut butter, melted coconut oil, salt, vanilla extract, honey (or maple syrup), and chocolate chips until well combined. If needed, gently warm the mixture in the microwave or on the stovetop until smooth.
- Assemble the Bars: Pour the peanut butter fudge mixture over the cooled crust, spreading it evenly. Place in the freezer for a few hours until the fudge layer is set.
- Add the Chocolate Drizzle: Melt additional chocolate chips (if desired) and drizzle over the top of the fudge layer.
- Serve: Slice into bars and enjoy! Store any leftovers in the refrigerator.
Notes
- To make this recipe vegan, use maple syrup instead of honey.
- For a thicker crust or fudge layer, double the recipe.
- Store the bars in an airtight container in the fridge for up to a week or in the freezer for up to a month.