1/4 cup unsweetened almond milk (or any milk of choice)
1/4 cup powdered erythritol (or sweetener of your choice)
1 teaspoon vanilla extract
1/4 cup coconut flour
Pinch of salt (optional)
Instructions:
Melt the Peanut Butter: In a microwave-safe bowl, warm the peanut butter in the microwave for 20-30 seconds until it becomes slightly runny.
Mix the Ingredients: Add the almond milk, powdered erythritol, vanilla extract, and a pinch of salt to the melted peanut butter. Stir well until the mixture is smooth and combined.
Add Coconut Flour: Gradually add the coconut flour to the mixture and stir until a dough-like consistency forms. If it’s too thick, you can add a little more almond milk.
Shape the Fudge: Press the fudge mixture into a parchment-lined small pan (a 9×5-inch pan works well). Use a spoon or your hands to smooth it out evenly.
Chill: Refrigerate for about 2 hours or until the fudge hardens and firms up.
Cut and Serve: Once set, remove the fudge from the pan and cut it into small squares.
Tips:
For extra flavor, you can mix in a handful of chopped nuts or a few chocolate chips (though this might affect the points).
To keep the fudge from being too soft, make sure to store it in the fridge.
