Peanut Butter Fudge (LCHF) 3.5 net carbs/square
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
0.50 tsp Vanilla Extract 1 tsp Vanilla Extract 8 tbsp Coconut Oil 1 large (8" to 8-7/8" long) Banana, fresh 4 tbsp Cocoa, dry powder, unsweetened 20 tbsp Bell Plantation PB2 6 tbsp Butter, salted
Place peanut butter layer ingredients in food processor and blend until smooth.
Scrape into a bowl and set aside.
Place all chocolate layer ingredients in food processor and blend until smooth.
Pour into a shallow pan lined with parchment paper (I use a pan just smaller than 8"X 8")
Place in freezer for 10 minutes.
Once the chocolate is hardened, spread peanut butter mix over top.
Refrigerate--20 minutes or longer.
Run a knife around perimeter of pan and slip a spatula under the fudge and lift us with parchment as one piece.
Move to cutting board and cut into 20 squares.
Serving Size: Makes 20 squares; 1 square/serv
Scrape into a bowl and set aside.
Place all chocolate layer ingredients in food processor and blend until smooth.
Pour into a shallow pan lined with parchment paper (I use a pan just smaller than 8"X 8")
Place in freezer for 10 minutes.
Once the chocolate is hardened, spread peanut butter mix over top.
Refrigerate--20 minutes or longer.
Run a knife around perimeter of pan and slip a spatula under the fudge and lift us with parchment as one piece.
Move to cutting board and cut into 20 squares.
Serving Size: Makes 20 squares; 1 square/serv
Nutritional Info Amount Per Serving
- Calories: 91.2
- Total Fat: 8.2 g
- Cholesterol: 7.8 mg
- Sodium: 59.9 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.3 g
- Protein: 2.3 g
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