Thursday, 17 May 2012

Chocolate Peanut Butter Fudge Cakes


Remember, whatever the question is... chocolate is the answer!


Chocolate, peanut butter, and fudge... quite possibly my favorite things... put them together and you get a magnificent, yet healthy, dessert!


Don't you want a spoonful of this?!



I was inspired to make this chocolate peanut butter fudge cake to feed my chocolate addiction. The chocoholic within has been satisfied! This dessert is the epitome of decadence... rich, silky, and smooth! A chocolate lovers paradise. 

Chocolate Peanut Butter Fudge Cakes

(Makes 6 servings)

Ingredients:
  • 3 cups frozen strawberries, thawed
  • 9 tablespoons unsweetened cocoa powder
  • 10 tablespoons peanut butter
  • 1/3 cup sweetener (like agave, stevia (adjust accordingly because stevia is sweeter than sugar), or Sucralose)
Method:
  • Melt peanut butter for 15 seconds in the microwave. Put the peanut butter, thawed strawberries, coca powder, and sweetener in a blender or food processor. Blend until smooth.
  • Spray 6 1/2 cup custard cups (ramekins) with non-stick spray. Pour fudge into them and freeze/refrigerate depending on the desired consistency. I like it best when frozen, but slightly thawed. If you leave it at room temperature, you may use it as a fudge topping for various items  such as cakes, cupcakes, pancakes, etc.

NUTRITIONAL INFORMATION
For 1/6th of the recipe


  • 172 Calories
  • 13g Carbohydrates
    • 6g Sugar
    • 6g Fiber
  • 12g Fat
  • 9g Protein

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