#25 Decadent Delights: Peanut Butter Fudge & Chocolate Brownies Extravaganza

The Keto Vegan

Hello, Keto Vegan enthusiasts! Welcome to another delicious episode of The Keto Vegan podcast. Today, I'm whipping up a treat that's going to satisfy your sweet tooth and elevate your taste buds to a whole new level. Get ready for a mouthwatering adventure as we dive into the world of indulgence with my special Peanut Butter Fudge infused with a twist – a generous splash of peanut butter liqueur. Yes, you heard it right! We're taking the classic fudge recipe and giving it a keto-friendly, vegan makeover that will leave you craving for more.

But that's not all; we're doubling the delight by baking up some decadent Chocolate Brownies that perfectly complement the rich and creamy fudge. Whether you're a seasoned keto veteran or just starting your vegan journey, this episode is packed with flavour, texture, and the perfect balance of sweetness. So, grab your apron, join me in the kitchen, and let's create a symphony of flavours that will redefine your keto vegan dessert experience. Let the aroma of peanut butter and chocolate fill your kitchen as we embark on this delectable culinary journey together. Get ready to treat yourself guilt-free on The Keto Vegan podcast!

Best Moments

“Next time I will use only 50g of the sugar.”

“You can’t take it out once you’ve put it in!”

“We know already don’t we! I am no chef for sure”

Ingredients & Instructions:

Brownies: Serves: 16

Ingredients

• 60g almond flour
• 40g cocoa powder
• ½ teaspoon baking soda
• 100g Truvia brown sugar
• ½ teaspoon salt
• 90g chocolate, roughly chopped
• 30g coconut oil
• 90g smooth peanut butter
• 30g maple syrup
• 1 teaspoon vanilla extract
• 2 flax eggs: 2 tablespoons ground flax mixed with 5 tablespoons water, mixture needs to sit for 15 minutes
• OR
• Orgran No Egg, Egg Replace for 2 eggs. If using this you may need to add a bit of plant milk once mixed.
• 60g no added sugar chocolate chips or roughly chop some low sugar dark chocolate or you can get these from Amazon: https://amzn.to/48uLuXQ
• 70g Walnuts chopped (optional)

What to do

1. If using flax eggs, first prepare these by combining the ground flax with water. Allow to sit for 15 mins while preparing the rest of the batter. If using egg replacement follow the instructions on the box to make 2 eggs. The results are better with the Orgran No Egg.
2. Preheat your oven to 180°C and line an 8x8 inch square pan with parchment paper.
3. In a large bowl combine the almond flour, sugar, cocoa powder, baking soda and salt, set aside.
4. In a medium microwave melt the 90g of chopped chocolate. Once melted add in the peanut butter and stir to combine.
5. Allow to cool slightly then stir in the coconut oil, then the maple syrup, vanilla and eggs and whisk until evenly combined.
6. Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the chopped chocolate and walnuts. It is at this stage that you’ll know whether you need to add some plant milk – just a tiny bit at a time until you get a slightly wet batter.
7. Transfer the batter to the lined baking pan and bake for 20-25 minutes or until just set in the centre.
8. Allow to cool completely to room temp before cutting into squares.
9. Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.

Chocolate Peanut Butter Fudge:

Ingredients

• 510g sugar free chocolate, chopped or chips
• 1 carton coconut cream
• 2 teaspoons vanilla extract
• 70g Truvia for Cooking caster
• 1/4 teaspoon salt, optional
• 60g peanut butter, warmed in the microwave for 30 seconds once ready to add to the fudge
• 2 double measures of Peanut Butter liqueur

Instructions

1. Line an 8 x 8-inch tin with parchment paper, set aside.
2. In a bain-marie, combine the chocolate and the coconut milk. Heat until fully melted and them remove from the heat - you don't want to overcook the chocolate.
3. Add the vanilla, and salt (if using) and Truvia and mix well.
4. Add the liqueur and taste to test.
5. Transfer into the prepared tin.
6. Melt the peanut butter Pour over the slightly melted runny peanut butter using a zigzag motion.
7. Using a knife, swirl the peanut butter through the chocolate.
8. Allow the fudge to set in the fridge for a minimum of 5 hours to overnight. Once the fudge has set, remove it from the tin and slice it into tiny squares.
9. Cover and store in the fridge for up to 10 days.

Notes

This will melt if left at room temperature so must be stored in the fridge at all times.

This fudge can be stored in the freezer for up to 3 months. To eat from frozen just thaw to fridge temperature and serve.

Valuable Resources

For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

Host Bio

Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.

Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan

Watch here: https://www.youtube.com/@TheKetoVegan/podcasts

Facebook group: https://www.facebook.com/groups/821471059206067

Email: [e-mail]

https://theketovegan.podbean.com/