Peanut Butter and Jelly Fudge ( Plant Based)

With Valentine’s Day approaching I am trying to come up with cute yummy treats full of love!

I have made peanut butter fudge often and I originally was just making a batch of peanut butter fudge, then thought why not PB&J fudge.

With a bit of food prep creativity my recipe of peanut butter and jelly fudge came to life. Optional is to use cute little heart cookie cutters for looks!

Recipe peanut butter fudge layer:

1 cup creamy peanut butter

1/4 cup coconut sugar

1/4 cup coconut oil

1/6 tsp vanilla extract

Pinch of sea salt

Recipe for jelly layer :

1/2 tbsp chia seeds

1 cup fresh or frozen raspberries

3 tbsp coconut oil

Bit of water to blend


In a mixing bowl add in peanut butter, coconut sugar, 1/4 cup melted coconut oil, vanilla extract, and pinch of sea salt. Mix until well combined then add to a non stick cake pan. Set in the refrigerator.

For the jelly add the raspberries, 3 tablespoons coconut oil, and water and blend to a jelly consistency. Add to small mixing bowl and stir in the chia seeds. Take fudge out of fridge and top with the jelly then freeze.

Once fully frozen you can cut up the fudge into squares and if you’d like use little heart cookie cutters on it.

If you have heart shaped molds you can utilize those instead of cookie cutters.


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