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Author Notes: My husband's step-daughter, Robin, visited us last summer with her family and brought a version of this recipe along with her. It's barely a recipe, it's so easy, and was the hit of the weekend. I tweaked a bit, I can't help it - I do that with every recipe that crosses my path, and it's still one of my favorites. The only problem, and it can be a problem if say, you want to take this on a picnic on a warm day: it softens quite a bit as it warms up. It needs to stay in the refrigerator until you cut off the pieces to serve. —TheWimpyVegetarian
Makes 12 fudge squares
1 cup peanut butter (or your favorite nut butter)
1 cup coconut oil
1/2 cup unsweetened chocolate powder (use a good one, it matters in this recipe)
3 tablespoons coconut nectar (agave or honey also work great)
3 teaspoons vanilla extract
Sea salt to sprinkle on top (optional)
- Mix together all of the ingredients except the sea salt in a medium bowl until completely smooth. A couple of times I’ve needed to warm the mixture up just a bit to get the coconut oil to be smoothly incorporated. If you find you need to do this, create a bain marie by heating a pot of water to a simmer. Reduce the heat. Place the mixture into a metal mixing bowl and place the bowl over the hot water. Gently stir occasionally until it’s completely melted.
- Line a baking pan with parchment paper, folding it into the corners. Scrape the batter into the pan and smooth with a spatula.
- Cover with plastic wrap and place in the refrigerator for 2 hours or until completely hardened. Cut into squares, and sprinkle with sea salt before serving (if using).
- This recipe was entered in the contest for Your Best Coconut