PB&J Ice Cream Cupcake Fudge (AIP & WalhsPaelo+)

windowsill fudge 2When I was a kid, my dad had a repertoire of 4 recipes:

  1. Unleavened pancakes made with with brewer’s yeast & raisins;
  2. Salad made with purple cabbage in a purple plastic bowl;
  3. Spaghetti (a tin of mushroom soup & a tin of tomato soup made the sauce. Sometimes he’d puree a cube of tofu in there, too); &
  4. Soup: made by combining  leftover salad & spaghetti with water.

We had to finish the soup before there was fresh round of spaghetti & salad, so spaghetti & salad day was always exciting.

The other foods we always had on hand were bread & peanut butter & jam. In those days, if there was a problem, PB&J toast was the solution.

Still life with PB&J fudge
Icon by Elaine Savoie

My dad is still has a toast habit.

Even when I’m making us a fabulous & plentiful AIP breakfast, it is incomplete for him without toast.

He rummages in the freezer to find the kid’s gluten free bread, makes toast, & then eats toast (with jam) while I cook. Then he says, maybe I shouldn’t have eaten that toast, when I serve him up a gorgeous plateful of avocado, sauerkraut, muffins made with bison liver, greens & fudge.

But I know he’ll do the same next time. The toaster is like a Strange Attractor for him.

It isn’t for me. Anymore.

It wasn’t until I made this version of berry fudge, that I realized I still had friendly, comforting associations with PB&J toast. For me, this fudge recipe is completely reminiscent of my childhood standby.

Berry Fudge

Berry Fudge is my strategy for maintaining ketosis on the Wahls Paleo Plus. I eat a piece with almost every meal & explain why in my recipe for Blue~Raspberry Fudge. The idea to freeze the fudge came from Eileen at Phoenix Helix. It’s her husband’s innovation & I always freeze my fudge now. It’s more of a party that way.

This is my fourth variation of fudge & really, it’s just a adaptation of my Strawberry Shortcake Fudge.

My Dad
My Dad. His Kitchen.

I’ve made PB&J fudge with all kinds of berries & it’s the combination of raspberries & strawberries that are perfectly reminiscent of the super-sweet, super-cheap jam in a tin can my dad used to buy back in the day. The toasted coconut butter kind of perfectly replicates the spirit of both the toast & the peanut butter.

I don’t usually emulate my dad’s food habits, but he’s a great, existentialist-turned-Buddhist dad. This one’s for him.

PB&J Ice Cream Cupcake Fudge (AIP & WahlsPaleo+)

 from petra8paleoRock & PB&J fudge

  • 1¼ cups coconut butter
  • 1¼ cups coconut oil
  • 1½ cups fresh or frozen strawberries
  • 1½ cups fresh or frozen raspberries

Preheat oven to 300

Warm the coconut butter & berries in the oven in 2 separate oven-proof bowls.

Line a 12-muffin tin with paper muffin cups.

After 10 minutes, remove the coconut butter from the oven. Pour 1 tablespoon of warm coconut butter into each muffin cup.

Place muffin tin back in the oven for 8 minutes or until the coconut butter is a friendly brown colour. Remove.

Meanwhile, re-measure the remaining coconut butter. It tends to take up more space when cold, so you might need to top the remainder up to ensure you have 3/4 cup, especially on a cold day. Return the coconut butter to the oven and turn off the heat.

When the strawberries in the oven are warm (this will take longer ~obviously~ if you started with frozen berries) and the coconut butter is warm & soft, place both in a food processor with the coconut oil & whirl until fully combined.

Pour the raspberry-strawberry fudge mixture over top of the toasted coconut butter to fill each muffin cup to the brim.

Freeze the fudge in the muffin tin & then transfer to a glass container or freezer bag once set.

Let the fudge defrost for 4-5 minutes before eating.

This fudge is particularly heavenly after it has been in the freezer for just an hour or so ~frozen on the outside but still soft inside. Definitely have a piece then.

window fudge

 

19 thoughts on “PB&J Ice Cream Cupcake Fudge (AIP & WalhsPaelo+)

  1. Never thought about freezing fudge. It makes it easier to “keep” it rather than having it sitting on the bench and disappearing as you walk by.

  2. Yum, thank you, happy to have new flavour to add to my freezer fudge collection. Just thought I would share with you that my last batch (Avo, Lime and Blackberry) I poured straight into the bun tin without the paper cases. The paper cases always soak up the oil, slightly taste the fudge and look ugly. It was a big success. After refrigerating I stood the bun tin in warm water for a few seconds to loosen the fudge and then sealed in tubs and popped into the freezer, much nicer!

    1. Thanks for the tip! I’m making a fresh batch this morning & I’m going to try that. I use parchment paper liners, which don’t cause any of the issues you’ve been experiencing, but I do go through a lot of them & don’t like throwing them away. Okay, I’m excited!

      1. Update on the fudge-without-paper-muffin-cups experiment: it sort of worked, but a fair bit of fudge got left behind in the muffin tin for each piece & the fudge pieces all looked a bit battered after extrication. Perfectly edible & very adequate for maintaining ketosis, but not quite as pretty. At least the way I did it! In a pinch, I’d do it again, but generally I think I’ll stick with the muffin cup approach. Sounds like Zoe has had trouble with the paper. I use parchment paper muffin cups & they work beautifully…

  3. Can you think of a substitute for the coconut butter? I’ve noticed that it causes gut issues and nasal drainage when I eat very much. This has been happening with coconut butter and cream and to a lesser degree coconut milk. Coconut oil seems to be no problem. Thanks!

    1. Perhaps you could experiment with substituting avocado, which, like coconut butter, would add both carbohydrate & fat to the mix. Obviously, avocado would change both the taste & the colour of this fudge. I always add avocado in my fudge these days (in addition to coconut butter).

      1. Thank you for the suggestion. I just ate some with coconut butter and now feel sick to my stomach. Guess my son gets the rest of it! I used avocado, coconut butter and coconut oil for the base and tart cherries for the gelatin topping. It was a take on your macronutrient cupcakes. I wanted red and green for Christmas. I’ll just leave out the coconut butter and see how it goes.

    2. I’m out of coconut butter and was thinking of substituting cacao butter. I always make strawberry flavored and they seem like they would taste good with cacao butter.

  4. Has anyone tried these in a square or rectangle dish and cut into bars? I might try but was wondering if someone else already tried and if they fall apart. 🙂

      1. Awesome, thanks! Just bought coconut butter to try this. Though now that i have it, I realize it is almost the same as creamed coconut! Anyway, these look delicious, and should help me get a bit more fats into my daily intake.

  5. I’m halfway through my first batch of ‘pb&j’ fudge. Thank you for this! I’ve realized recently that i’m not drawn toward fats and these really help me to get enough fats. In fact, if i remember to eat one of these each day while consuming raw vegetables, I can DIGEST the vegetables, which is revolutionary for this veggie-lovin’ gal. 🙂 Reading more about Wahls protocol, learning lots. Thanks again!

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