Peanut Butter and Jelly Fudge

 

Peanut Butter and Jelly Fudge

A collaboration between Mayver's with their crunchy peanut butter and our very own sugar free Keto Kitchen Corner's strawberry and chia seed jam. We've built the PBJ tower!

Course Dessert
Keyword fudge, jam, peanut butter, strawberry chia seed jam
Prep Time 30 minutes
Cook Time 10 minutes
Freezing time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients

Chocolate PB fudge (bottom layer)

  • 1/2 cup Mayver's crunchy peanut butter
  • 1 Tbsp cocoa powder
  • 1 Tbsp erythritol and stevia mix eg. Natvia
  • 1 Tbsp coconut oil

PB fudge (middle layer)

  • 1/2 cup Mayver's crunchy peanut butter
  • 1 Tbsp erythritol and stevia mix eg. Natvia
  • 1 Tbsp coconut oil

Jelly (top layer)

  • 1/2 cup Keto Kitchen Corner's strawberry and chia seed jam
  • 1.5 tsp gelatin dissolve in about 1 Tbsp of cold water

Instructions

Chocolate PB fudge (bottom layer)

  1. Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.

  2. Line a mini loaf pan 14cm x 7cm with baking paper. Pour the chocolate fudge mix into the pan and put in the freezer to set for 15 minutes or until set.

PB fudge (middle layer)

  1. Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.

  2. Take the pan out of the freezer and pour the PB fudge mixture on top of the chocolate layer. Put back in the freezer for another 15 minutes or until set.

Jelly (top layer)

  1. Mix the dissolved gelatin with the jam.

  2. Take the pan out of the freezer and layer the jam on top. Place back in the freezer until just set.

  3. Take the PBJ fudge out of the freezer and cut into slices.

  4. Serve immediately and store the rest in the fridge.