Four Ingredient Peanut Butter Freezer Fudge
Creamy peanut butter freezer fudge made with four simple ingredients. This naturally gluten free, no-bake treat has approximately 3 grams of net carbs per piece.
Ingredients
- 1 cup creamy peanut butter
- 2 tablespoons softened coconut oil not melted
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
Instructions
- Line a mini muffin pan with 16 mini muffin liners.
- Add the peanut butter to a microwave-safe bowl and microwave for 30 seconds.
- Remove the peanut butter from the microwave and stir until smooth.
- Add the softened coconut oil, maple syrup, and vanilla extract.
- Stir until completely combined.
- Divide the mixture evenly among the prepared mini muffin cups.
- Freeze for 2 hours, or until firm.
- Keeping the fudge in its paper liners, remove the cups from the muffin pan.
- Transfer the fudge cups to a freezer-safe container and store them in the freezer for up to two weeks.
Notes
Notes
- Unrefined coconut oil adds coconut flavor, while refined coconut oil has a more neutral flavor.
- Sprinkle the fudge with flaky sea salt or pink Himalayan salt before freezing for a sweet-and-salty variation.
- Add 3 tablespoons of cacao or cocoa powder to make chocolate peanut butter fudge.
- For layered fudge, divide the mixture in half and add 2 tablespoons of cacao or cocoa powder to one portion.
- Adding chocolate or extra maple syrup will change the nutrition
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