Peanut butter and chocolate fudge - Gluten free

Peanut butter and chocolate fudge - Gluten free could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains roughly 9g of protein, 16g of fat, and a total of 276 calories. This recipe serves 12 and costs 42 cents per serving. 343 people have made this recipe and would make it again. Head to the store and pick up sugar, rolled oats, dark chocolate chips, and a few other things to make it today. It works well as a cheap side dish. It is brought to you by Eat Good 4 Life. From preparation to the plate, this recipe takes about 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. Similar recipes include 4-Ingredient Chocolate & Peanut Butter Freezer Fudge (vegan & gluten free!), Skinny Chocolate Peanut Butter Graham Fudge Pops (vegan, gluten-free*), and Healthy Chunky Monkey Cake… aka Peanut Butter Banana Cake with Chocolate Peanut Butter Frosting! (sugar free, high protein & gluten free).

Servings: 12

 

Ingredients:

1/4 cup almond milk

1 cup drained cooked chick peas

6 oz dark chocolate chips

20 pitted dates

1 cup organic peanut butter

1/2 cup rolled oats, gluten free

1-2 Tbsp unrefined sugar, optional

Equipment:

food processor

aluminum foil

frying pan

bowl

double boiler

microwave

spatula

Cooking instruction summary:

Line a 6x6 square pan with foil paper and set aside.In your food processor add the dates and pulse until they are paste like and smooth. Place them in a bowl or a plate and set aside. Add the chick peas with the milk and pulse until smooth. Add the peanut butter and dates to the food processor and pulse for another 10 seconds or so. You will have a paste like consistency batter. Add the oats and pulse until they are well incorporated and they have reduced in size some what.Place this mixture in the prepared pan. Flatten with a spatula. On a double boiler, or microwave, melt the chocolate. Spread melted chocolate over the fudge mixture. At this point you can leave it as is or add some chopped nuts, shredded coconut or any other topping of your choice.Refrigerate until mixture has harden. Remove fudge from pan and unpeeled the foil paper. Cut into squares and store in the refrigerator.

 

Step by step:


1. Line a 6x6 square pan with foil paper and set aside.In your food processor add the dates and pulse until they are paste like and smooth.

2. Place them in a bowl or a plate and set aside.

3. Add the chick peas with the milk and pulse until smooth.

4. Add the peanut butter and dates to the food processor and pulse for another 10 seconds or so. You will have a paste like consistency batter.

5. Add the oats and pulse until they are well incorporated and they have reduced in size some what.

6. Place this mixture in the prepared pan. Flatten with a spatula. On a double boiler, or microwave, melt the chocolate.

7. Spread melted chocolate over the fudge mixture. At this point you can leave it as is or add some chopped nuts, shredded coconut or any other topping of your choice.Refrigerate until mixture has harden.

8. Remove fudge from pan and unpeeled the foil paper.

9. Cut into squares and store in the refrigerator.


Nutrition Information:

Quickview
275k Calories
8g Protein
15g Total Fat
27g Carbs
8% Health Score
Limit These
Calories
275k
14%

Fat
15g
25%

  Saturated Fat
6g
40%

Carbohydrates
27g
9%

  Sugar
15g
18%

Cholesterol
0.14mg
0%

Sodium
122mg
5%

Get Enough Of These
Protein
8g
17%

Manganese
0.63mg
31%

Fiber
4g
17%

Vitamin B3
3mg
16%

Vitamin E
2mg
15%

Phosphorus
138mg
14%

Magnesium
54mg
14%

Folate
45µg
11%

Copper
0.21mg
11%

Potassium
357mg
10%

Zinc
1mg
10%

Vitamin B6
0.18mg
9%

Calcium
71mg
7%

Iron
1mg
7%

Selenium
3µg
5%

Vitamin B5
0.48mg
5%

Vitamin B1
0.07mg
4%

Vitamin B2
0.07mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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