Today was such a great day and so I’ve decided to share such a great healthy fudge recipe!
I had a really awesome day at middle school: In morning meeting, I have been teaching the Thriller Dance so that we can Flash Mob another homeroom for Halloween. The kids look so great doing the dance and they are really getting into it. We are having a fun time and I think it is awesome how they all work together and buy into the whole experience. Plus, they get to see me doing something I love, dance! Also, we had some time to review the constructions we are working on in math and I got to see not one, not two, but three students who typically slack off or act out, try really hard and get a lot of good work done. I felt like today was really positive and productive!
Next, I had work all afternoon. It was a pretty great work day as well. I helped answer a bunch of e-mails and phone calls and I was able to get some good homework done and work on this blog a bit! I felt productive both to myself and the job!
Afterwards, I had Core Crunch, which is always a blast because I get to hang with my friend, Margo. The class is pretty tough and I love that I get a great work out in in 30 minutes. Then it’s time for dinner!
On Tuesdays after dinner, I always bake with my friend, Casey. This time, we made caramel apples!
So, after all this fun stuff, I have a recipe! I saw a version of Healthy Fudge made by Chocolate & Carrots and I knew I just had to try it! Here is my version:
Healthy Chocolate Peanut Butter Fudge
- 1/2 cup coconut oil
- 1/2 cup honey (make it vegan by subbing with agave)
- 1/2 cup + 2 tbsp cocoa powder
- 2 tbsp peanut butter, plus more for the swirl
- Line a loaf pan with parchment paper
- Warm up the coconut oil in the microwave for 15 seconds to make sure it is in liquid form.
- Stir in the honey.
- Next, stir in the cocoa powder and peanut butter until well combined.
- Pour into the prepared loaf pan.
- Drop a few spoonfuls of peanut butter on top of the fudge and, using a knife, swirl it into the fudge.
- Place in the freeze for 15-20 minutes.
- Serve cold or re-freeze to store for a later time.
This post originally appeared on BinomialBaker