Chocolate Peanut Butter Fudge (with buckwheat)
I am a sucker for desserts that come in bar form and that have layers. Seriously, they just speak to my stomach in a way no other dessert does. Insert this easy Chocolate Peanut Butter Fudge recipe made with buckwheat flour.
This recipe combines the well-loved chocolate peanut butter flavor pairing with the nuttiness of buckwheat flour into a delicious and easy to make dessert. Seriously, this easy chocolate peanut butter fudge is worth a try.
Why I love Freezer Fudge
Freezer fudge is so easy to make compared to regular fudge. I also don’t own a candy thermometer and the science behind candy making can be intimidating. Hence, freezer fudge is great because you make it, let it set in the freezer, and enjoy! Simple as that.
About the Ingredients:
This crowd-favorite ingredient really carries the flavors of this recipe along with the dark chocolate chips. Not to mention, the peanut butter adds protein and fat to help make this treat filling and satisfying.
It wouldn’t be a dessert without a little sweetness. You can substitute agave for honey or maple syrup if you need to.
Grass-Fed Collagen Powder
I have been loving coming up with ways to use collagen peptides in my recipes. Collagen is a great way to add protein into your diet. You can omit it ot make this recipe vegan or if you don’t have it, but otherwise, it’s just a great way to bulk this recipe up with some protein.
This is the secrete ingredient to this fudge. The buckwheat flour adds a nice layer of flavor to the already delicious combo of chocolate and peanut butter, trust me.
Dark Chocolate Chips
What would this chocolate peanut butter fudge be without the chocolate? You can use milk chocolate if you want, but personally, I think the dark chocolate adds a nice complex flavor to this recipe. It definitely melds well with the nuttiness of the buckwheat flour. Make sure to use vegan chocolate chips if you’re modifying this to be plant-based.
Chocolate Peanut Butter Fudge
For the Peanut Butter Base
- 1/3 cup peanut butter
- 1 tbsp agave syrup
- 2 tbsp grass-fed collagen powder
- 1/4 cup buckwheat flour
For the Chocolate Layer
- 1/4 cup chocolate chips
- 1/4 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, mixing in between until smooth)
Pour chocolate covering over-top the peanut butter base
Place fudge in the freezer to solidify.
Enjoy or store in the freezer for up to 3 months