Howdy folks! This no-bake peanut butter fudge is hands-down one of my “must-have-in-the-house-at-all-times” recipes, not only for contest prep, but for every single day of my life. I hope it will become one of yours as well.
Remember my no-bake sweet potato brownies? Well, these are a close cousin… a few little tweaks in the ingredients, and just as simple to make. Just throw everything in the food processor and voila! You’re rewarded with a rich and decadent fudge… that’s also healthy!
The base of this yummy treat is cooked sweet potatoes (if you’re in Philippines, use the local orange camote.) You might not know it, but they blend up creamy and smooth, and their natural sweetness means you can cut waaaay down on sugar in this recipe. I actually don’t use any at all, because my protein powder contains stevia, a natural herbal sweetener that has no bitter aftertaste and isn’t chemically formulated like your standard artificial sweeteners are. But if you don’t prefer to use protein powder, I’ll give you an alternative which works out just as well… and for that you will use a smidgen of maple syrup.
Sweet potatoes are a perfect partner to peanut butter (say that 5 times fast!) and this recipe uses both natural and powdered peanut butter. The natural PB (I make my own because we go through so much of it!) gives extra richness to the fudge, while the powdered version serves to dry it out (like flour, but with better nutrition!) Here’s a picture of the powdered PB in case you’ve never used it.
I want to go on and on about how healthy this fudge is… high in Vitamin A & fiber from the sweet taters & peanut butter, naturally gluten-free, refined sugar-free, a great source of complex carbs, perfect carb-to-protein ratio which makes it ideal for a post-workout snack, yada yada… But the bottom line is, these fudge squares are so dang good, you might decide to face-plant into the entire pan. And if you do, you’ll get no judgment from this corner.
Excuse me while I go get another one eight…
Notes
Nutrition info is calculated using Vega Sport Performance vanilla protein powder, 1 T. coconut flour, & no maple syrup
Ingredients
For the fudge:
- 10 oz (about 2 small or 1 large) sweet potato, cooked & peeled
- ¼ cup water
- 2 T. almond milk
- 2 T. natural peanut butter
- 5 T. powdered peanut butter
- 1 scoop vanilla protein powder (I used Vega Sport Performance) or 3 T. additional coconut flour + 2 T. pure maple syrup
- 1 T. coconut flour
- dash of salt
- 1-4 T. additional water
For the topping:
- scant ¼ cup dark chocolate chips, melted
- 2 T. roasted peanuts, chopped
Instructions
- Place sweet potatoes, water, maple syrup (if using), & almond milk in a food processor fitted with the regular chopped blade. Process until a smooth paste forms. Add the peanut butter and powdered peanut butter and process again. Your mixture should be smooth and creamy.
- Add the protein powder (if using), coconut flour and salt. Process again, drizzling in remaining 1-4 T. water a little at a time until a ball forms around the blade.
- Remove from the bowl and press into a square baking dish, pressing flat with a spatula. Drizzle melted chocolate and sprinkle peanuts over the top to garnish. Refrigerate until firm, about 2-3 hours. Makes 9 squares.
Nutrition Facts
No-bake Peanut Butter Fudge
Serves: 9 servings
|
Amount Per Serving: 1 piece
|
||
|---|---|---|
| Calories | 105 | |
| % Daily Value* | ||
| Total Fat 5gm | 7.7% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 10gm | 3.3% | |
| Dietary Fiber 2.5gm | 8% | |
| Sugars | ||
| Protein 7gm | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Expat Dietitian