Ladies, you know what I’m talking about. It’s that time of the month and you’re losing your mind craving something chocolate. So you start searching the house like a hungry dog looking for something to appease the craving. And, of course, you don’t have any chocolate around. This is usually for two reasons:
- You are trying to “be good” and only keep healthy snacks in your house. Or
- You’ve eaten all of the chocolate already.
I struggle with a combination of both equally terrible situations in my apartment. So the next best thing is to look in your pantry and see what you can whip together before you tear someone’s head off. Oh, is that just me?
I whipped together this fudge in a matter of minutes and placed it in could be considered a single-serving sized tray. You only have to put it in the refrigerator for a few minutes before it’s ready to eat. The combination of chocolate and peanut butter melting in my mouth kept the mind monsters at bay so I could get on with my life.
The tray was actually a leftover Chinese takeout container that I cleaned and lined with wax paper.
The container was about 6 inches wide by 4 inches tall. It made about six slices of fudge. If you’re using a larger pan, I recommend doubling the recipe.
- 2 squares semi-sweet baking chocolates
- ½ cup coconut oil
- ½ cup cocoa powder
- ½ cup peanut butter
- ½ cup powdered sugar
- sea salt for topping
- On the stove top, melt the baking chocolate over low heat, being careful not to burn the chocolate.
- Once it is melted, stir in the coconut oil.
- Whisk in the cocoa powder and peanut butter until well combined.
- Remove from heat and continue to whisk in the powdered sugar until the mixture is smooth.
- Pour the mixture into a wax-paper lined baking dish.
- Place the fudge into the fridge for 10 minutes to allow it to firm up before eating.
- Serve cold. This fudge melts easily. Top with a pinch of sea salt.
I used crunchy peanut butter, which nicely added a few peanuts to the fudge. Top with finishing salt or sea salt. This is a must.