Fudge

Marbled Peanut Butter Fudge

Marbled Peanut Butter Fudge
Marbled Peanut Butter Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + 1 hour freezing

Peanut Butter Fudge:

Chocolate Marble:

Line a 9×9 baking pan with parchment paper.

On the stovetop melt all of the fudge ingredients on low heat. Pour into pan.

Now melt the chocolate marble ingredients. Pour the chocolate over the peanut butter mixture in the pan and use a fork to swirl the chocolate into the peanut butter.

Freeze for an hour then cut into squares and serve.

Keeps best in the freezer.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Coconut Cashew Fudge

Coconut Cashew Fudge
Coconut Cashew Fudge
photo by recipe author

 

Servings: 6
Preparation Time: 5 minutes

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Super-Protein-Fudgealistic

Super-Protein-Fudgealistic
Super-Protein-Fudgealistic
photo by recipe author

Servings: Approximately 14
Preparation Time:  30 minutes

On low heat, warm the peanut butter until smooth. Remove from heat and add honey and coconut oil, and mix well.

Transfer to a food processor and add drained white beans, protein powder, vanilla, salt, and heavy cream. Mix well.

Transfer to a bowl and mix in dried coconut, walnuts, and chocolate chips.

Transfer into a 9×9 square pan for a thick, chunky fudge. Refrigerate until firm. Cut into squares and enjoy.

Prepared by Lynelle. Photo by Orissa.

Coconut Oil Fudge with Nuts & Fruit

Coconut Oil Fudge with Nuts & Fruit recipe photo
Coconut Oil Fudge with Nuts & Fruit
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes
Servings: 25

Prepare all ingredients before mixing together.

In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). Add nuts, cocoa powder and sweetener, mixing after each ingredient. Mix the dried fruit in.

Spread fudge into 7×11 or 8×8 inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.

Recipe submitted by Mike, Hobart, WA

Submit your recipe here!