A couple of months ago, my friend Kristen asked if I had read any of The Skinny Confidential. I hadn’t, but quickly dove in, because Lauryn Evarts is dope, and basically a richer, blonde, career-blogger version of me who recently had a destination wedding with lots of black incorporated into the classy color scheme.
Um, hi. Are we twins?
Anyway, I read a ton of her blog and naturally started listening to her podcasts on my drives to and from work. On one of the podcasts, she had Kelly LeVeque from Be Well By Kelly on talking about her new book, Body Love. Kelly is a health-food-science-celebrity-fitness-guru with a practical approach to eating. (I recently bought the book, and have been very pleased with her message so far.)
On the podcast, Lauryn asked Kelly what she would recommend for people with a sweet tooth who are trying to eat healthy, and Kelly quickly replied: FREEZER FUDGE.
I had to know more.
Freezer fudge is an easy dessert recipe, sometimes called a fat bomb, that is used a bunch by the ketogenic community. You can make it with a bunch of different guilt-free ingredients, like coconut oil, cocoa powder, peanut butter, cashew butter, vanilla extract, stevia, xylitol, coconut sugar, manuka honey, ghee, etc.
I quickly created a Recipes board on Pinterest and went totally nuts pinning freezer fudge inspiration.
For my first batch, I kinda followed a recipe I found, but then went rogue and created my own thing with what I wanted in my fudge. I made chocolate / peanut butter fudge using:
- peanut butter
- unsweetened cocoa powder
- unsweetened salted peanut butter
- liquid stevia
- vanilla extract
- flake salt
I never use real measurements on recipes. I just add whatever amount feels and tastes right. Sorry.
I mixed together all the ingredients except the cocoa powder and flake salt for the first peanut butter layer and poured it into these little molds I got from Amazon. Then I mixed all the ingredients together again, but this time with a little cocoa powder, and added this layer on top of the first layer. Then I added some flake salt on top, popped it in the freezer and licked my fingers.
The fudge is basically done and ready to eat in about 20 minutes, but once it’s totally frozen you can take it out of the molds and store it in a freezer ziplock bag.
They taste awesome and are totally guilt-free, IMO. The fudge has healthy fats, protein, and tastes sweet enough for me! You can even eat it as a pre-workout snack. Bada bing, bada boom.
I’ve also made cake batter freezer fudge, plain chocolate freezer fudge, and plan to make cinnamon roll, PB&J, and lots of other flavors. Healthy freezer fudge for the win! Stay tuned, nerds!