Peanut Butter Fudge in Coconut
Prep:
|
Cook:
40-45 fudge balls
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Easy
Ingredients
2 cups SCD-safe peanut butter*
½ cup honey
finely shredded coconut* for rolling and covering
pinch of sea salt
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480 grams SCD-safe peanut butter*
120 ml (170 grams) honey
finely shredded coconut* for rolling and covering
pinch of sea salt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- Mix all ingredients (except coconut) together and spread evenly on a 9-by-13-inch cookie sheet pan.
- Cover with plastic wrap, and allow to freeze for 1-2 hours. This will make it set well and firm up.
- In a shallow bowl or plate, pour out 1 cup (80 grams) coconut.
- Remove the set (peanut butter) fudge from freezer, and start making it into small 1-inch (2.5-cm) balls.
- Roll each ball thoroughly in the coconut flakes, and set in a storage box.
- Continue this process until all fudge balls are made.
- You might need to replenish the coconut during this process.
- The coconut holds the fudge balls together and stops them from sticking to one another.
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Nutritional Info
Storage
Store in the freezer to avoid melting.
Notes
These peanut butter bombs melt in your mouth. They are so good, that you can eat them endlessly! To avoid over indulging, wrap these individually in wax paper and enjoy them one at a time. *For SCD: Wait for at least 3 months after symptoms have cleared before trying shredded coconut or peanut butter.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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