I don’t really care for the term “fat bomb” or when people make some sort of creamy fatty concoction that’s served in a cup…and then call it “candy.”  No one is gonna convince me that eating “candy” that has a thick pudding consistency is the same as eating a frozen Kit Kat or a frozen peanut butter cup.

It’s just not happening.  I’ve resigned myself that my days of eating frozen Kit Kats and Reese’s are pretty much over.  My lifestyle allows for treats created from healthy, whole foods.  Unfortunately copy-cat candy makeovers really don’t tend to do it for me.  I’ve tried a lot of disappointing ones in the three years since I first discovered “paleo” and usually I feel like they’re inedible.

One day, I was craving peanut butter cups, wildly.  I was craving them beyond what the no-sugar-added Atkins version could do for me (I bought a case at one point and they’re not that good, so I think I’ll have them around forever).  It also entered my mind that yes, I could really, really, really go for some fudge too.  I didn’t want a complicated recipe with teaspoon of this and a tablespoon of that…odd or weird ingredients that I probably didn’t have in my pantry.

I grabbed coconut oil. peanut butter, PB2, organic raw cacao powder and organic raw honey.  I have PB2 in both plain and chocolate flavors, so score. (In the future I’ll only buy plain since I can make my own chocolate version with the organic raw cacao.)

I set out to make a two-layered, chocolate peanut butter fudge that had the *right* consistency at refrigerator temperature.  My teeth are pretty sensitive and I’m not a fan of “candy” that has to be frozen to maintain the “right” texture.

I played with the proportions until I liked the flavor and texture, but the final approval wouldn’t come until it’d been in the fridge for about an hour.  And then…perfect.  The texture is firm, yet creamy…and very satisfying.

“Plain” Layer

1/2 cup coconut oil ( you could use refined to avoid the coconut flavor…I find the peanut butter really overpowers it anyway )
1/2 cup PB2 powder
1/2 cup nut butter ( I used peanut the first time…also good with Sunbutter…I don’t like it as much with almond butter )
1/4 cup honey (or to taste)

“Chocolate” Layer

1/2 cup coconut oil ( you could use refined to avoid the coconut flavor…I find the peanut butter really overpowers it anyway )
1/2 cup PB2 chocolate-flavored powder <<or>> plain PB2 plus 1/4 cup organic raw cacao
1/2 cup nut butter ( I used peanut the first time…also good with Sunbutter…I don’t like it as much with almond butter )
1/4 cup honey (or to taste)

Easy peasy….start with your first layer…melt coconut oil, stir in PB2 and cocoa powder (if using).  Then stir in nut butter and add honey to taste.  Pour in pie plate or loaf pan, chill and repeat the process with the second layer.  Or if you’re impatient you can do both layers at once and swirl them together or layer them and let them mix a little.  Once chilled, cut into squares and ENJOY!