I saw this recipe and could barely wait to try it. I made some alterations so that it is now GFCFSF! Coconut oil in its solid form can be used as a straight substitution for butter, and it's also extremely healthy. And instead of milk, I used almond milk, which I thought would work OK since this is a nut butter recipe anyway. (Oh, and I definitely can't take credit for the picture. It's from Julie at Joy's Hope.)The verdict after we all tried the fudge tonight after dinner: it's a little too coconutty. If I make it again, I'll cut the coconut oil (maybe to 4 T) and add more peanut butter, and hopefully that won't mess up the consistency too much.
Ingredients
3-½ cups powdered sugar
6 Tablespoons coconut oil
2 cups brown sugar
½ cup almond milk
¾ cup peanut butter
1 teaspoon vanilla extract
Pour the powdered sugar into a large bowl & set aside.
Melt coconut oil in saucepan over medium-high heat.
Add in brown sugar and almond milk; stir to combine.
Bring to a boil. Boil for 2 minutes, stirring the whole time.
Remove from heat and stir in the peanut butter & vanilla extract.
Pour the hot, peanut butter mixture over the powdered sugar.
Beat until smooth.
Pour into an 8×8″ dish and put in the fridge for at least 5 minutes to firm.
Once it's cool, cut it into squares. Enjoy!
Here's Nate with the beater:
2 comments:
Sounds yummy! I could even make it with sevia and brown sugar to cut down on the carbs
i love how you modified it for your fam! awesome! and your way seems healthier too. :)
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