yields
12 servings
prep time
30 mins
cook time
40 mins
Ingredients
Chocolate PB fudge (bottom layer)
0.50 cup Mayver’s crunchy peanut butter
1 tbsp cocoa powder
1 tbsp erythritol and stevia mix e.g. Natvia
1 tbsp coconut oil
PB fudge (middle layer)
0.50 cup Mayver’s crunchy peanut butter
1 tbsp erythritol and stevia mix e.g. Natvia
1 tbsp coconut oil
Jelly (top layer)
1.50 tsp gelatin in about 1 Tbsp cold water
Method
Chocolate PB fudge
- Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.
- 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
- Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.
- 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
- Mix the dissolved gelatin with the jam.
- Take the pan out of the freezer and layer the jam on top. Place back in the freezer until just set.
- Take the PBJ fudge out of the freezer and cut into slices.
- Serve immediately and store the rest in the fridge.
Nutrition Facts
Serving Size 39g
Servings 12
Calories per serving 687
Total fat 14g
Saturated Fat 4.6g
Sodium 102mg
Total Carbs 3.5g
Sugars 2.3g
Protein 5.4g
% daily value*
22%
23%
5%
2%
11%
Note on nutritional information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
