Wheat Belly Chocolate Peanut Butter Fudge

By joejudy

Ingredients

• Makes 12 servings
• Fudge
• 2 tsp coconut oil, melted
• 8 oz unsweetened chocolate
• 1 cup natural peanut butter, at room temperature
• 4 oz 1/3-less-fat cream cheese, at room temperature
• 1 tsp pure vanilla extract
• 1/2 cup chopped unsalted dry-roasted peanuts or walnuts
• Sweetener such as Truvia, stevia extract, or Splenda equivalent to 1 cup sucrose
• Pinch of salt
• Topping (optional)
• 1/2 cup natural peanut butter, at room temperature
• 1/2 cup chopped unsalted dry-roasted peanuts

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

Coat 8"x8"pan with the melted coconut oil.

To make the fudge: Place the chocolate in a microwaveable bowl and microwave 1.5 to 2 minutes in 30-second intervals until just melted. (Stir after 1 minute to check since the chocolate will hold its shape even when melted.)

In a separate microwaveable bowl, combine the peanut butter, cream cheese, sweetener, vanilla, and salt. Microwave about 1 minute to soften, then stir to thoroughly blend. Stir the peanut butter mixture into the melted chocolate and stir well. (If the mix becomes too stiff, microwave another 30 to 40 seconds.)

Spread the fudge into the prepared pan and set aside to cool. If desired, spread the fudge with a layer of peanut butter and sprinkle with the chopped peanuts.

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