Try this Healthy Peanut Butter Fudge recipe
- 1 tsp pure vanilla extract
- 1/2 cup peanut butter or allergy-friendly alternative (110
- 1 large banana (150g) (can sub with 2/3 cup coconut butter
- 1/16 tsp salt (i also used salted peanut butter)
- 2 tbsp coconut butter or melted virgin coconut oil (you c
- pinch uncut stevia or 2 tbsp powdered sugar orâ pu
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 0.00252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 recipe (4g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.001512 g
- Calories 12 calories
Step-by-step
- If peanut butter is not stir-able, gently heat until you are able to easily stir it.
- Either combine all ingredients in a small blender until completely smooth, OR mash the banana and stir together ingredients very patiently by hand until completely smooth.
- Scoop into a small plastic container OR parchment-lined glass container OR candy molds OR mini cupcake liners.
- Freeze until firm.
- Due to the melty nature of coconut, this fudge is best stored in the freezer.
- For a shelf-stable fudge, you might be able to substitute shortening (Spectrum brand is non-hydrogenated) for the coconut, but I have not tried. If you wish to experiment, be sure to report back for other commenters who may be interested in hearing your results.
Temperature and Texture Control
Rushing the blending process without checking the temperature of your base fats will result in a greasy, separated emulsion rather than a cohesive candy. If the coconut oil or coconut butter is too hot when it hits the cold banana, the fats will immediately solidify into tiny wax-like beads instead of blending smoothly with the peanut solids. Warm the peanut butter gently on low heat for exactly thirty seconds if it resists the spoon, ensuring it reaches room temperature before combining.
Equipment and Blending Efficiency
Choosing between a food processor and hand-mash methods depends entirely on how much cleanup you want to avoid versus the textural uniformity you require. While a small blender processes the banana fibers and nut proteins into a completely homogeneous paste in under sixty seconds, manual mashing with a fork demands patience to break down every single micro-lump of fruit. Line your glass container with parchment paper extending two inches over the sides so you can lift the solid block out cleanly once frozen.
Storage and Fat Stability
Coconut oil melts at approximately 76 degrees Fahrenheit, meaning this confection loses structural integrity quickly if left out on a warm kitchen counter. Keep the container in the coldest part of the freezer for a full forty-five minutes before attempting to slice it into portions with a sharp, dry knife. Storing the pieces in an airtight freezer container prevents freezer burn while maintaining the firm, bite-resistant texture required for nut-butter-based sweets.
