No Nut Fudge Bars

My Peanut Butter Fudge Bars are a massive hit with anyone who's ever tried them. Everyone loves them, there my personal favorite healthy dessert, and I'm even considering making them for my wedding. But Vic and I got some nut allergies on both sides, so it got me thinking: how can I make the beloved Peanut Butter Fudge Bars, but without nuts? The answer? Pea Butter. My recent concoction is a gram-for-gram nutritional and culinarily identical replica of natural peanut butter. So today, I'm taking the Peanut Butter Fudge Bars recipe, and replacing the natural peanut butter in the fudge filling with homemade pea butter. Additionally, instead of powdered peanut butter in the oatmeal crust, I'll be using coconut flour. Finally, in order to please the diabetics at the wedding, I want to make these fully sugar free. This means that, instead of honey, I will be sweetening these bars with monk fruit. I'm opting for liquid monk fruit in the base, and pure granulated monk fruit in the fudge. The result is an astoundingly similar tasting bar but without the nuts, and with the added benefit of being sugar free, thus lower in net carbs, calories, and its glycemic index. Woo-hoo!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine together the crust/crumble ingredients - mashed banana, vanilla, liquid monk fruit, coconut flour, and rolled oats. Mix until well combined with a silicone spatula.

Step 2

In another bowl, add the pea butter, melted coconut oil, cocoa powder, and pure granulated monk fruit. Mix with a spatula to make the fudge.

Step 3

In a lined 9" square baking pan, spread 2/3 of the oat mixture (~300 g). Wearing kitchen gloves to prevent sticking, flatten to an even thickness.

Step 4

Pour the fudge over the oat layer, and spread evenly to all sides.

Step 5

Crumble the rest of the oat mixture on top, lightly pressing it into the fudge. Refrigerate for at least 2 hours to set before slicing and serving.

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