Description
My Peanut Butter Fudge Bars are a massive hit with anyone who's ever tried them. Everyone loves them, there my personal favorite healthy dessert, and I'm even considering making them for my wedding.
But Vic and I got some nut allergies on both sides, so it got me thinking: how can I make the beloved Peanut Butter Fudge Bars, but without nuts?
The answer? Pea Butter. My recent concoction is a gram-for-gram nutritional and culinarily identical replica of natural peanut butter. So today, I'm taking the Peanut Butter Fudge Bars recipe, and replacing the natural peanut butter in the fudge filling with homemade pea butter. Additionally, instead of powdered peanut butter in the oatmeal crust, I'll be using coconut flour.
Finally, in order to please the diabetics at the wedding, I want to make these fully sugar free. This means that, instead of honey, I will be sweetening these bars with monk fruit. I'm opting for liquid monk fruit in the base, and pure granulated monk fruit in the fudge.
The result is an astoundingly similar tasting bar but without the nuts, and with the added benefit of being sugar free, thus lower in net carbs, calories, and its glycemic index. Woo-hoo!
But Vic and I got some nut allergies on both sides, so it got me thinking: how can I make the beloved Peanut Butter Fudge Bars, but without nuts?
The answer? Pea Butter. My recent concoction is a gram-for-gram nutritional and culinarily identical replica of natural peanut butter. So today, I'm taking the Peanut Butter Fudge Bars recipe, and replacing the natural peanut butter in the fudge filling with homemade pea butter. Additionally, instead of powdered peanut butter in the oatmeal crust, I'll be using coconut flour.
Finally, in order to please the diabetics at the wedding, I want to make these fully sugar free. This means that, instead of honey, I will be sweetening these bars with monk fruit. I'm opting for liquid monk fruit in the base, and pure granulated monk fruit in the fudge.
The result is an astoundingly similar tasting bar but without the nuts, and with the added benefit of being sugar free, thus lower in net carbs, calories, and its glycemic index. Woo-hoo!
Time
Prep Time:
20 minutes
Rest Time:
2 hours
Total Time:
2 hours
20 minutes
Cost
Total Cost:
Cost per Serving:
$0.30
Ingredients
Serving(s)
Base
- 2 medium Banana, overripe
- 1 tsp Vanilla extract
- 1 tsp Liquid monk fruit
- 1/4 cup Coconut flour
- 2 1/2 cup Rolled oats
Fudge
- 1/2 cup Pea butter
- 1/4 Extra virgin coconut oil
- 1/2 cup + 2 tbsp Cocoa powder
- 4 scoop Pure granulated monk fruit
Instructions
Cook Mode Off: Prevents screen dimming
- In a bowl, combine together the crust/crumble ingredients - mashed banana, liquid monk fruit, vanilla, coconut flour, and rolled oats. Mix until well combined with a silicone spatula.
- In another bowl, add the pea butter, melted coconut oil, cocoa powder, and pure granulated monk fruit. Mix with a spatula to make the fudge.
- In a lined 9" square baking pan, spread 2/3 of the oat mixture (~300 g). Wearing kitchen gloves to prevent sticking, flatten to an even thickness.
- Pour the fudge over the oat layer, and spread evenly to all sides.
- Crumble the rest of the oat mixture on top, lightly pressing it into the fudge.
- Refrigerate for at least 2 hours to set before slicing and serving.
Notes
- Note that pure granulated monk fruit differs from standard granulated monk fruit. The former is a granulated sweetener that's only monk fruit. This is hundreds of times sweeter than granulated sugar and it's typically recommended to use 1/8 tsp of pure granulated monk fruit to replace the sweetness of 1 cup of sugar.
On the other hand, the latter, regular granulated monk fruit, is a blend of mostly erythritol with some monk fruit extract. Erythritol is a sweet sugar alcohol that's about 70% as sweet as sugar, and measures similarly (both by weight and volume). The monk fruit is there to add additional sweetness. The result is something that measures gram for gram (and cup for cup) like granulated sugar with a similar sweetness.
We are using the former here pure granulated monk fruit (monk fruit only), not the latter regular granulated monk fruit (erythritol + monk fruit). Please do not confuse these. - As my oil of choice in the Pea Butter, I'm going with virgin coconut oil to match the coconut oil already being used in the fudge filling.
Nutrition Facts
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Total Fat: 8.9g (11%
11 % of Daily Value (78 g)
)
Saturated Fat: 4.1g (20%
20 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 3.4g
Sodium: 38mg (2%
2 % of Daily Value (2300 mg)
)
Total Carbohydrate: 16.4g (6%
6 % of Daily Value (275 g)
)
Fiber: 4.1g (14%
14 % of Daily Value (28 g)
)
Net Carbs: 12.3g
Total Sugar: 2.5g
Protein: 4.7g (9%
9 % of Daily Value (50 g)
)
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Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 17mg (1%
1 % of Daily Value (1300 mg)
)
Iron: 1.55mg (9%
9 % of Daily Value (18 mg)
)
Magnesium: 63mg (15%
15 % of Daily Value (420 mg)
)
Potassium: 196mg (4%
4 % of Daily Value (4700 mg)
)
:
:
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:
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39.1
:
6.4
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:
7.7
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