This 4 ingredient fudge is super quick and easy to make and is promised to satisfy your sweet tooth. As a busy commuter college student, I am always looking for quick and affordable recipes to incorporate into my weekly meal-prep. I am a sucker for any delicious recipe that has 5 ingredients (or less) and minimal directions. When a recipe involves minimal overall prep, there is no reason not to make it! I love preparing this recipe during my Sunday meal-prep so that I have pre-portioned healthier desserts for the week. Preparing and portioning the fudge out helps makes sure that I don’t overindulge in its chocolatey peanut butter goodness. However, overindulging is hard with this fudge, as it’s super filling and rich. It’s hard to eat more than one or two bites because the ingredients in this recipe are incredibly satiating. Another benefit to this 4 ingredient fudge recipe is that it’s gluten-free and plant-based (if you use dairy-free chocolate). Because it’s gluten-free and plant-based, it is safe to make and serve to your vegan, plant-based, or gluten-free friends!
Makes 24 servings
For the peanut butter base:
- 1 cup peanut butter
- 2 tbsp agave
- 1/2 cup coconut flour
For the chocolate layer:
- 1 cup chocolate chips
- 1/2 cup peanut butter
- Line a freezer-safe baking dish with parchment paper
- In a bowl, mix the peanut butter base ingredients together
- Press the well-mixed peanut butter base into the parchment paper-lined freezer safe baking dish in an even layer
- In a microwave-safe bowl, melt the chocolate chips with the peanut butter (microwaving in 15-second intervals)
- Pour chocolate covering over-top the peanut butter base
- Place fudge in the freezer to solidify.
Once complete, you can keep this 4 ingredient fudge in the freezer or store it in the fridge in an airtight container.
*Try topping the fudge with coconut flakes or chocolate chips for an added twist!
*Don’t like coconut flour? I’ve successfully substituted it out for almond and oat flour on several occasions.
*Have a peanut allergy? Try substituting the peanut butter out for almond, sunflower seed, or cashew butter.