I love peanut butter... A LOT. It could be the most perfect food on earth (along with bacon and chocolate). It taste good in desserts, in Thai food, the good ol' pb& j, straight out of the jar....ahem. If I am not careful I am going to go into a spiel about peanut butter ala Bubba's shrimp list from Forrest Gump.
So when I saw this
recipe at Grain Free Foodies, I knew I had to make it. The verdict? It's good, really, really, good and for me that's
too good. "What? How can that be?" you say. Well, I'll tell you. I could sit down and eat half a batch all by myself. (I'm being modest. I could eat the whole thing in one sitting. I'd be sick, but I could push through the pain). This is a big problem. I spent half my calories the other day on peanut butter fudge. When this happens alarm bells go off alerting me that this is a trigger food. I can't have any; one bite takes me down a slippery slope to binge eating. Sad, but true. C'est la vie, at least for me anyway.
As for the kids, they loved it too, all 5 of them. Since this has lots of healthy fats and is low in sugar, I don't mind giving it to them. They think "dessert" and I think "Lauric acid, Vitamin K and E, iron...."
The recipe says it can be kept in the fridge or freezer. It's a little too soft if left in the fridge and therefore a little messier. The freezer keeps the fudge hard enough to go from little fingers to little mouths without getting smudges on my walls and furniture.
