Raw Jalapeno Lime Peanut Butter Fudge

My Mom gave me the cutest little mini cookie cutter set this year for my Birthday, and I have been wanting to use it!  Since July...so it is about time I got around to making something worthy of the cute little shapes. I use heart and star cookie cutters a lot for cookies and fudge, but the one that really caught my eye was the little jalapeno pepper.

I decided to make a spicy fudge and use that shape.  I love the combination of dark chocolate and hot peppers, so this would be perfect. I didn't just make dark chocolate and jalapeno though, I added in a bit of lime for a little pop of freshness and some peanut butter for a creamier rich fudge.  It was amazing...like scrape out every last bit from the food processor to eat it amazing.
The combination of those 4 flavors was simply heavenly!  I cut most of them into little jalapenos, but then some into squares so that in case you decide not to use cookie cutters you can see what it looks like.  My jalapenos were spicy, so these had a bit of an after burn.  Just the way I like it.  Silky and smooth on the tongue, a little tart, sweet, rich, and with a kick.  If you haven't tried your fudge with a kick, and you like peppers...get on making this!  You will thank yourself.

Raw Jalapeno Lime Peanut Butter Fudge
Makes 12 pieces

3/4 cup melted coconut butter (not oil)
1 cup raw jungle peanut butter*
1/4 cup lime juice and 1 Tbsp zest
1 tsp pure vanilla extract
3 Tbsp raw coconut nectar
a pinch sea salt

1/4 cup raw cacao powder
1 jalapeno, chopped

In a food processor, combine the coconut butter, peanut butter, juice, vanilla, coconut nectar, sea salt, cacao powder and jalapeno and process until smooth.  Spread (or shape) into a 1 inch thick square on a piece of foil on a board or sheet pan (to make moving it easier). Place in the freezer for about an hour or more until firm.  Cut into 12 squares and enjoy!  Store in the fridge.

*To make jungle peanut butter, add 3 cups jungle peanuts to a high speed blender, and blend until smooth, using the tamper to press the nuts into the blades.  Add a little sea salt if desired and blend about 15 seconds more until it is incorporated.  Store in a jar in the fridge.  You can make nut butter with a food processor as well but keep in mind it may not be as smooth, and it will take a lot longer.  Also, you will need to scrape the sides of the processor down often.  
**Note, if you are not strictly raw, you can use regular organic peanuts.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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