Monday, February 14, 2011

Chocolatey Peanut Butter Freezer Fudge


1 1/4 c. coconut oil (melted to a buttery consistency)
1/2 c. organic peanut butter (room temperature)
1/2 c. agave nectar (or to taste)
1/2 c. carob powder

Blend together coconut oil and peanut butter on a low speed until just combined and creamy. Mix in agave nectar until combined. Mix in carob powder until combined.

Line square baking dish with tinfoil. Spread mixture into dish and place in freezer for 20 minutes (give or take). Remove from freezer and let stand 5 minutes.

Pull out tinfoil and carefully release from the frozen fudge. Cut into squares.

(Recipe adapted from "Chocolate Fudge and Self Love", posted February 11, 2011)

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