These 4-ingredient peanut butter fudge bars are gluten free and totally easy to make. They are a great little protein bar. In fact, each mini bitesize bar has over 8g of protein.
It’s not your traditional fudge, with tons of sugar. The texture is gooey and fudgy with a bit of a snickers taste.
I make it in a loaf tin. It’s then easy to cut into 15 small squares. Because they are quite indulgent, you really don’t need more than that. Obviously if you would prefer a larger portion, you can also cut these into larger bars.
It’s a great recipe to make ahead as they will last for at least a week in the fridge. They also freeze well for up to 3 months for easy snacks when you need them.
The four simple ingredients you need for this recipe are:
- Peanut butter (obviously!)
- Ground almonds
- Maple syrup
- Dark chocolate
It has a gooey base made from peanut butter, almonds and maple syrup. This has a few dark chocolate chips added to the mix. The topping is melted dark chocolate with a bit more peanut butter.
Adding peanut butter to the dark chocolate means you get a lovely, soft texture for the topping. You can use just dark chocolate but it will have a much harder finish.
I hope you try them and enjoy them as much as I do – let me know!
Recipe Tips
- I have used peanut butter but if you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. I’ve tried them with almond butter, and they also taste amazing. Try and use quite a smooth and runny one, if you can, so your base is sticky. If it doesn’t seem very sticky as you mix with the other ingredients, then add a little more, so it comes together. It should be really soft and not crumbly.
- I have used dark chocolate chips in this recipe but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids and that way it’s more chocolatey and less sugary!
- If you want them slightly less sweet, reduce the maple syrup and add more nut butter. The maple not only adds a sweetness, but it adds to the flavour and texture of the fudge so try not to take it out completely.
Peanut Butter Fudge
Ingredients
Base ingredients:
- 1 cup smooth peanut butter (240g)
- ¼ cup maple syrup (60ml)
- ¾ cup ground almonds (75g)
- ⅓ cup dark chocolate chips (50g)
Topping ingredients:
- 1 cup dark chocolate chips (150g)
- ⅓ cup smooth peanut butter (80g)
Instructions
- To make the base, mix the peanut butter with the maple and almonds to make a smooth and sticky mix. Stir through the choc chips to combine.
- Press down into a lined loaf tin and put in the fridge whilst you make the topping.
- For the topping, melt the chocolate in a bowl over some hot water. Stir through the peanut butter until fully combined. Pour over the base. Leave in the fridge for at least 2 hours to set and then cut into squares.
Notes
- I have used peanut butter but if you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same.
- Check your dark chocolate chips are vegan – not all of them are!
- Store in the fridge and they will last for about a week.
- They also freeze well.
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