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:

Equipment:

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:

covered percent of daily need