Vegan peanut butter fudge bites (super easy, single bowl, and 4 ingredients!)

My enjoyment of coconut flour has increased exponentially since my first dismal attempt to use it in purple carrot cookies. Since then, it has featured successfully in my recipes for 5-ingredient, 5 minute vegan brownie bites, vegan coconut banana truffles, vegan no-bake banana bread bites, and even strawberry oat squares.

Today, I am delighted to add another coconut flour win to the list. Like most of the successful recipes above, these peanut butter fudge bites have a short ingredient list and take hardly any time to prepare. Coconut flour works to bind everything together and give a chewy, fudgy texture that is incredibly satisfying

This recipe features stevia as the sweetener for several reasons. The first is that I've recently been reminded that I have stevia in my pantry and it deserves to be used on occasion. I love maple syrup and agave, but variety is a nice trait to foster in the kitchen. The second is that liquid stevia is far more concentrated than maple syrup or agave. Using one of those sweeteners would have changed the consistency of the fudge, and I wanted it to be dense not runny. Brown sugar would have swung things the other way and perhaps made these too thick.

If you don't like stevia, playing around with the ingredients will no doubt generate an alternative that works well. However, if you do, this is a great place to utilise it.

Peanut butter fudge bites

Vegan, no bake and very easy to make.

Makes about 24 very small fudge squares, or (maths time!) a smaller number of larger squares.

Depending on how this is eaten, it could serve 2 (as a stand alone snack) to 10 (if just eating a square or two). I polished it off solo over 2 sittings.

Print recipe

Ingredients

1/4 cup coconut flour

1 1/2 tbsp natural peanut butter

1/2 tsp liquid stevia, or to taste

4 tbsp non-dairy milk of choice (I used unsweetened almond)

Method

In a medium bowl, combine all ingredients and mix well using a metal spoon. The mixture will start to clump together; keep mixing and use the back of the spoon to smooth things out. 

When reasonably smooth, tip the mixture into a small plastic container (around 10cm /4 inches x 10cm / 4 inches would be ideal) and press evenly and firmly into the bottom.

Set in the freezer for 20 - 30 minutes and then cut into squares whilst still in the container. Tip out and serve immediately, or keep refrigerated until needed.

I imagine this would keep well in the fridge for at least 3 - 4 days, but will confess to not allowing mine to last that long!

You could also make these with another nut butter, and I plan to try an almond butter adaptation in the future. Some cocoa or carob powder would give a nice twist too...as would drizzling the top of the fudge with melted chocolate.

Submitted to the Healthy Vegan Friday relaunch in January 2014.

What is your favourite use for coconut flour, if you use it?

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