Sweet, creamy fudge made with peanut butter and topped with crunchy cacao nibs. A quick & easy freezer recipe! Dairy-free and gluten-free, with paleo & nut-free option.
Brownie Fudge Base:
- 1 ½ cups smooth natural peanut butter*
- ½ cup cocoa powder
- ½ cup maple syrup
- 6 tbsp unsweetened non-dairy milk
- 3 tbsp coconut oil, liquefied**
- 1 tbsp pure vanilla extract
- ¼ tsp salt
- ¼ cup raw cacao nibs
- Make sure all ingredients are at room temperature before getting started***. Place all brownie fudge base ingredients in a food processor and process until a smooth mixture forms.
- Line a small freezer-safe container (I used a 6 × 6″ container, but anything of a similar size will do) with some parchment paper. Transfer the mixture into the container and spread it into an even layer.
- Sprinkle with cacao nibs on top. Cover container and freeze for 4 hours to set (or overnight). Cut into squares and enjoy! Keep the brownie fudge in the freezer until serving time.
*Cashew butter works great in these brownies, as does hazelnut butter, pecan butter, almond butter, etc. And you can use a seed butter if you prefer for a nut-free option. Though keep in mind that you might need to adjust the sweetness depending on the type of butter you use as they all lend their unique flavor and sweetness level to the recipe (peanut butter and cashew butter are naturally on the sweeter side of nut butters).
**You can also use non-dairy butter if you prefer, just add less salt to the recipe if that’s the case, since most non-dairy butters tend to be on the salty side.
***You want the ingredients to be room temp, and neither too cold (as that can make your mixture seize up due to the cold making the coconut oil solidify in the food processor) nor too hot (as that can make the mixture chunk up and become separated due to the maple syrup getting inadvertently cooked). So make sure your syrup and non-dairy milk aren’t straight from the fridge and that your coconut oil isn’t super hot for best results.