Mike was very thin when I met him. He served our country in the United States Coast Guard for over thirty years, and much of that time was spent out at sea. Mike didn’t really have any cooking skills to speak of. He was a healthy eater, but he didn’t know how to make much for himself other than cold sandwiches, microwave oatmeal, and granola. Mike arrived for most of our early dates with thoughtful gifts for me, so I began to respond in turn, preparing meals for him to take home. He eagerly consumed everything I made for him. Mike also loves sweets, but doesn’t eat flour, sugar, dairy or CHOCOLATE! So, I set out to create a sweet treat for him that adhered to his strict health standards. Enter Love Fudge!
Mike may have pledged his enduring love for me after I fed him his first piece of Peanut Butter Love Fudge. This dairy free, gluten free, processed sugar-free treat is so decadent that even the kids request that I mix up a batch. I made this fudge so much that we considered giving it to our wedding guests as reception gifts. The recipe even made it into our book, Island in the Bubble.
Love Fudge is super easy and doesn’t require any baking. You can also make this in a chocolate version. Simply substitute cocoa powder for the PB2.
Enjoy!
Peanut Butter Love Fudge
(from page 72, Island in the Bubble)
1 ½ cups Coconut Manna, warmed until soft
½ cup PB2, powdered peanut butter
1/3 cup agave syrup
1 pinch sea salt
1 Tablespoon vanilla extract
Instructions:
Mix all ingredients together in a saucepan over lowest heat setting. Pour into 8-inch casserole dish. Press down with fingers or spatula to smooth. Refrigerate for 1 hour. Cut into 1-inch squares. Wrap in wax paper. Enjoy!