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This recipe has been on my "must try" list for awhile, and I finally got around to making it. It's based on the recipe posted here, with just a couple of modifications: http://alldayidreamaboutfood.com/2013/04/coconut-milk-fudge-low-carb-gluten-free-and-dairy-free.html
I initially made the recipe exactly as described in the above link, but I found it to be too intensely chocolately, which is saying something as I like really deep, dark, chocolate. Usually. The peanut butter takes the edge off of the intensity, and besides, I love dark chocolate and peanut butter!
Ingredients
KEEWERD
Note: I'm not sure the xanthan gum is necessary. I'll try making it without next time to see what happens. Also, I think it works better rolled into small balls rather than cut into squares like fudge. Pressing a little kosher salt into each ball makes them extra tasty.
I initially made the recipe exactly as described in the above link, but I found it to be too intensely chocolately, which is saying something as I like really deep, dark, chocolate. Usually. The peanut butter takes the edge off of the intensity, and besides, I love dark chocolate and peanut butter!
Ingredients
1 can coconut milk (full fat)
3/4 cup powdered Swerve Sweetener or powdered erythritol (I used erythritol, blended it in my Bullet blender until powdery)
1/2 tsp vanilla extract
1/8 tsp xanthan gum
6 oz unsweetened chocolate, chopped
1 cup natural peanut butter, room temperature or slightly warmer (the kind of peanut butter that is just peanuts and salt)
Pinch of sea salt (optional)
1 cup natural peanut butter, room temperature or slightly warmer (the kind of peanut butter that is just peanuts and salt)
Pinch of sea salt (optional)
Instructions
Grease an 8 inch x 8 inch pan with coconut oil.
In a medium saucepan over medium heat, bring coconut milk and powdered erythritol to a low boil. Add a pinch of salt. Reduce heat and simmer 20 to 30 minutes, or until mixture is thickened and reduced almost by half. (20 minutes worked for me. I chopped the chocolate while the coconut milk was simmering.)
Remove from heat and stir in vanilla extract and quickly whisk in xanthan gum.
Add chopped chocolate and let stand 5 minutes, until melted. Stir in until well combined and mixture is smooth.
Stir in peanut butter until completely incorporated.
Stir in peanut butter until completely incorporated.
Spread mixture in prepared pan and sprinkle with additional sea salt, if desired.
Chill 4 to 5 hours until firm. Cut into bite-sized squares and enjoy!
The original recipe says this makes 16 servings, but I cut it into much smaller pieces as the flavor is still very intense. I'm too lazy to calculate the nutritional breakdown at this time.
The original recipe says this makes 16 servings, but I cut it into much smaller pieces as the flavor is still very intense. I'm too lazy to calculate the nutritional breakdown at this time.
KEEWERD
Note: I'm not sure the xanthan gum is necessary. I'll try making it without next time to see what happens. Also, I think it works better rolled into small balls rather than cut into squares like fudge. Pressing a little kosher salt into each ball makes them extra tasty.
