Delicious chocolate fudge whirls filled with a creamy peanut butter caramel. This easy recipe has just 4 ingredients and takes minutes to make, with some cooling time while the chocolate sets. Suitable for dairy free, vegan, gluten free and refined sugar-free diets.
This recipe is high in fat, but it’s natural fats from whole foods that haven’t been mucked about with chemicals and one small piece may be high in calories but it’s very satisfying. Remember fats are not the enemy and our brains would not function without fats. Fat does have an unfortunate name, read our article Does low fat make you fat?. If you’re not a fan of peanut butter just replace it with any other nut butter (cashew, almond, pecan) and it will work great.
I used a very dark 85% cacao chocolate to make this fudge. This chocolate is dairy free and relatively low in sugar, so still fits in with our “healthy lifestyle” motto as dark chocolate has many nutritional benefits. You can make it from whatever chocolate you like but I love the really dark bitter chocolate with the sweet caramel of the peanut butter. If you like salted caramel then make it with salted peanut butter.
Chocolate Peanut Butter Fudge Whirls Recipe
- Total time: 25m
- Yield: 10 fudge slices
- Calories: 155 cal
- 3.5 oz / 100 g dark chocolate
- 4 tbsp coconut oil
- 4 tbsp peanut butter / any nut or seed butter
- 2-4 tbsp sweetener (maple syrup / date syrup / agave nectar etc)
How to make
- Melt the chocolate gently in a bain marie (double boiler) and then stir in the coconut oil.
- Pour into a lined pan, about 8″ in size.
- Place in the fridge for 15-20 mins until the chocolate is firm but is still soft enough to roll. Check every 5 mins. If you let it firm up too much put somewhere warm for 5 mins.
- Mix together the peanut butter and sweetener. Add the right amount of sweetener that suits you, I usually add 4 tbsp of maple syrup but you may need less depending on the type of sweetener / butter you are using.
- Pour the nut butter caramel over the chocolate and roll up into a cylinder.
- Place in the freezer for 10 mins and then slice. Wipe your knife in between slices to keep it looking clean.
Chocolate Peanut Butter Fudge Whirls Video Recipe
The peanut butter fudge centre was very soft and gooey – it tasted great but was a bit sticky. To make a raw food version of this just replace the peanut butter with any other nut butter and use raw chocolate or powdered cacao, date syrup and more coconut oil for the chocolate shell.
This recipe was a bit messy but well worth the mess in the end. I would recommend keeping a towel on hand to wipe your fingers as peanut butter is very sticky!
It took three attempts to make this work, mainly due to getting the right amount of chocolate and coconut oil. If it is not malleable to roll (it can vary due to the type of chocolate) just re-melt and add more coconut oil. You will notice in the video the peanut butter looks different as for one of the batches I used chunky with the skin on and the other smooth, but any type will work – the peanut butter is not the issue with perfecting this one.