I suppose there are a few people in this world who do not like chocolate, but none of them live at my house. We love our chocolate here at the Yankee Homestead!
And what, I ask you, goes better with chocolate than peanut butter?
Technically, you could use any nut butter in this recipe. For those with nut allergies, I’m guessing sunbutter would work, too. (If you try that, please let me know how it turns out!)
This recipe is easy, delicious and fairly healthy, depending on how much honey you use and how much fudge you consume! 🙂
- Line a dish with parchment paper, keeping in mind that the smaller the dish, the thicker the fudge and vice versa.
- Combine all ingredients in a food processor.
- Process until just combined.
- Scoop mixture into parchment-lined dish and spread evenly.
- Optional: add topping(s) and press down a bit on the topping so it makes good contact with the fudge.
- Place dish in the freezer (faster) or refrigerator and chill until hardened.
- Cut into pieces and enjoy!
- Store in the fridge or freezer.
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page