This recipe is about to blow your mind. 10 Minute Fudge, packed with healthy fats and protein, and no cooking required. Most importantly, I have kicked out all your normal ‘quick fudge’ culprits. There is:
- No sweetened condensed milk or evaporated milk
- No chocolate frosting
- No confectioners’ sugar
- No butter
Instead, we’re grinding up some delicious gluten-free crackers with creamy peanut butter, soft protein-packed tofu and melted chocolate. Have you guys ever heard of cracker fudge? It’s basically fudge made with soda crackers ground into breadcrumbs. As soon as I tasted these original gluten-free crackers with flax, I knew their fate should be something that appreciated their crumbly texture. The flavor is perfectly salty and the flax seed flecks are a healthy perk. Along with the tofu and peanut butter, it gives the fudge a perfect texture. You won’t be able to tell that this is Healthy 10 Minute Chocolate Peanut Butter Fudge- and you’ll be happy that it’s healthy when you accidentally eat 4 servings in one sitting.
I received free samples of Breton Gluten Free Original with Flax & Breton Gluten Free Herb and Garlic crackers from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.
Chocolate Peanut Butter Fudge (makes 24 servings)
- 4 oz Breton Gluten Free Original with Flax crackers
- 1/2 cup creamy peanut butter
- 1/2 block (7 oz) soft tofu
- 1 cup semi-sweet chocolate chips
In a food processor or blender, process the crackers until powdery and finer than bread crumbs. By hand or with the food processor/blender, combine the cracker crumbs with peanut butter and tofu.
In the microwave, melt chocolate chips until 1/2 melted and then stir the chocolate until it is fully melted. Blend the chocolate into the rest of the fudge mixture until very well combined.
Once the mixture is smooth, you can either press it into an 8×8 pan lined with parchment paper or divide the mixture into 6 muffin tins for mini fudge cakes. Refrigerate for at least 10 minutes to allow the mixture to firm up further, and then slice into desired shapes.
Serve with sliced strawberries, or just a perfect sweet dessert that works as finger food. This is an easy gluten free recipe that everyone will enjoy!
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