No-bake Chocolate Peanut Butter Fudge

I tried Lauren Sharifi’s majestic peanut butter fudge, and it was delicious.

To be honest, I was skeptical at first given that I was not a fan of black beans. But this recipe? Well, it went beyond and above my expectations.

In any case, I made a not-so-different variation to share with you. Essentially, I added some new ingredients which further improves its flavor.

With that said, let’s make it!

How to make the peanut butter fudge?

Sadly, you need a food processor or a blender for this recipe. You can also mash it like a potato but it’s going to be cumbersome. By the way, if you’re going to use a blender, make sure that it can handle thick blends. Nonetheless, a food processor will be a better appliance for this recipe.

Start by draining the canned of black beans. Then, blend it for a good minute or two. (This depends on your blender’s power). In any case, it doesn’t need to be completely processed.

Next, add the peanut butter, raisins, and cinnamon. You can melt the peanut butter for a more straightforward mixing. Blend for another minute or two.

Line your baking pan with parchment paper. You should use a small pan for the peanut butter fudge. I used a 7 x 5 inches (17.78 x 12.7 cm) with a depth of 2.5 inches (6.35 cm). Then, grease slightly.

If you used a blender, this is where things will get a bit challenging. The mixture will be sticky so, you should use an under-blade scraper to get all the contents out. If you don’t have one, a simple spatula will be fine, just be careful with the blades.

Now, transfer the mixture to the baking pan and spread evenly. While making the topping, you can place this on the fridge to let it cool a bit.

Next up, the chocolate peanut butter topping. In a bowl, add the chocolate chips and peanut butter. Heat it in the microwave for only 30 seconds. Bring it out and mix with a spoon until smooth.

Pour the chocolate topping over the peanut butter fudge. Let cool for about an hour. Finally, cut the fudge up to 8 pieces and enjoy!

Tips and Substitutions

Naturally, if you’re allergic to peanuts, you can use other nut butter—almond, walnut, cashew, etc. For raisins, any dried fruit will certainly work.

Also, you can add ¼ cup of cocoa powder to the fudge if you want a more significant chocolatey flavor.

Chocolate Peanut Butter Fudge

Recipe by Zoey GarciaCourse: Snacks, DessertCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooling time

1

hour 
Total time

1

hour 

15

minutes

The chocolate peanut butter fudge is a fantastic dessert or snack. Instead of butter, it uses black beans for lower calorie content. Also, it only has 6 ingredients, so making this peanut butter fudge is so simple. Better yet, you don’t even have to bake it!

Ingredients

  • Main
  • ¼ cup peanut butter

  • 1, 14.5 ounces can of black beans, drained

  • 1 cup raisins

  • 1 tsp cinnamon

  • Topping
  • ¼ cup peanut butter

  • 1 cup dark chocolate

Directions

  • Blend the black beans on your blender or food processor until smooth. Add the rest of the main ingredients and until cohesive.
  • Line your 8×8 baking pan with parchment paper, and then grease lightly.
  • Add your blended mixture to the baking pan, and press evenly and firmly with a spatula. 
  • In a small deep pan, cook the dark chocolate and peanut butter for the topping. (You can also use the microwave method). Mix it until smooth.
  • Pour the chocolate topping onto your peanut butter bar. You can decorate it with some waves or simply flatten it evenly.
  • Keep refrigerated for at least an hour.
  • After an hour, cut it up to 8 bars and enjoy!

Notes

  • Recipe inspired by Lauren Sharifi.

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