When I first came up with this freezer fudge idea, I knew that I wanted to make it nut free. I had plenty of tahini left after making several batches and flavors of my Paleo hummus and that got me thinking that the sesame seed paste might stand in really well for freezer fudge making purposes.
What I didn’t bank on was just how nutty tasting the freezer fudge would turn out. To the point that when I asked Mr Meatified to taste test my first batch, he asked, “but I thought we weren’t supposed to have peanut butter?!”
Well, once I realized that, then I figured it was time to go all out. What’s the usual classic flavor paired with peanut butter? Well, jelly of course! I didn’t want to use actual jelly, but I did happen to have plenty of fresh strawberries on hand. So those had to go into the mini food processor as well. As did a hint of chocolate flavor from some raw organic cacao powder. With a little sweetness from some raw honey and a little additional body from some unsweetened shredded coconut, all the flavors balanced perfectly: Chocolate “PB&J” Freezer Fudge was born! Well, almost. Just had the freezing part to do!
I divided the freezer fudge mixture between 6 cupcake liners. This makes quite a large individual serving, but I found it’s therefore impossible to eat two. Which, for me, worked out perfectly. I’m pretty sure if I’d made them smaller, I would just have ended up eating three instead! This freezer fudge seriously does remind me of all the delicious creamy, nutty and sweet flavors of a PB&J, while satisfying my sweet-treat cravings. The other great thing about them? You can eat them straight from the freezer, even if they have been in there a while. They somehow manage to stay soft and creamy without reaching that rock hard stage that plenty of freezer candies end up in – I’m guessing that’s the magic of the coconut oil!Print
Paleo “PB&J” Freezer Fudge
This Paleo and nut free freezer fudge has all the flavor of a PB&J thanks to the nuttiness of tahini and fresh strawberries.Stash some in the freezer for a sweet & savory treat!
- Prep Time: 1 hour 10 mins
- Total Time: 1 hour 10 mins
- Yield: 6 servings 1x
- In a mini food processor, add the tahini, coconut oil and raw honey. Process until combined.
- Add the cacao, shredded coconut and chopped strawberries. Process until combined, scraping down the sides as necessary.
- Divide mixture evenly between 6 cupcake liners, about a third full. Garnish each one with a strawberry slice, pressing it into the fudge gently.
- Place the filled cupcake liners onto a freezer safe tray or pan and freeze for at least 1 hour. Once they are frozen, the filled liners can be put into an airtight container or bag. They will be soft enough to eat straight from the freezer!