Description
Crispy puffed rice and chewy dried cherries add fun texture to this rich peanut butter and chocolate fudge. Perfect for a sweet treat!
Ingredients
Units
- 1 cup creamy peanut butter
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 1 cup puffed rice cereal
- 1/4 cup dried cherries, roughly chopped
- Pepitas, toasted, for topping
Instructions
- Line a 6×6 inch pan with parchment paper.
- Toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Set aside to cool slightly.
- Add all ingredients except puffed rice cereal to a large bowl and mix to combine. Once combined, add in puffed rice 1/2 cup at a time and fold to combine.
- Pour mixture into the pan and press down with the back of a spoon to smooth. Sprinkle the toasted pepitas over the top and press gently to adhere.
- Place in the refrigerator for 30 minutes to 1 hour to set. Store in the refrigerator or freezer.
Notes
- For a less intense peanut butter flavor, use a smooth, less intense peanut butter.
- To make this recipe vegan, ensure your chocolate chips and peanut butter are both dairy-free.
- Cut the fudge into small squares for easier serving and portion control.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 5