Is it just me, or do other people love peanut butter, too? Like, really, really, love it? And peanut butter paired with maple flavoring is pure food bliss in my book! With all the cold winter weather we’ve had lately, maple seems like the perfect flavor to have in my kitchen, and peanut butter fudge is always welcome!
This peanut butter fudge recipe is easy-peasy! You can prep it in less than five minutes, and it’ll be ready and waiting for you for dessert. And did I mention that it’s sugar-free, low carb, THM S, and can be paleo friendly?
I also really, really love easy dessert recipes! With a hungry, hard-working hubby and a fun, energetic toddler rushing around at meal time, I can always use more speedy treats. This one takes maybe five minutes to whip up, about an hour in the freezer to firm, and then it’s ready for you to enjoy! It’s also perfect for those times when you think about dessert just as you’re finishing supper and know that you’ll want a sweet treat before bed.
Some Benefits of Coconut Oil
The coconut oil in this recipe is great for revving up your metabolism, and this is a delicious way to get more of it in your diet! Consuming coconut oil also increases medium-chain fatty acids in breastmilk, so this is great for nursing mamas to fatten up that liquid gold!
You can also top this fudge with a small square of dark chocolate right before you stick the fudge in the freezer for a reese’s peanut butter cup effect that’s hubby-approved.
For my Trim Healthy Mamas, this recipe is a solid S. It will definitely satisfy your sweet cravings and help you keep on track with your weigh loss!
THM Maple Syrup
This recipe is inspired by this recipe by Chocolate Covered Katie, but we tweaked it and added our own favorites. Without further ado:
- 1.5 Tbs coconut oil we prefer refined, but feel free to use unrefined if you like the flavor of coconut
- 1/4 cup natural peanut butter
- 1 dash sugar-free maple syrup, or maple extract + sweetener to taste (for paleo, use pure maple syrup)
Place all ingredients in a microwave-safe dish and microwave for 30 seconds. Whisk together to blend evenly. Pour into two ramekins. Freeze for at least one hour.
This recipe serves two, but it’s easy to increase and make more for a crowd.