Wheat Belly Chocolate Peanut Butter Fudge

Stop weight gain and blood-sugar spikes with this recipe from Dr. William Davis' bestselling book Wheat Belly. While there's no such thing as truly healthy fudge, this comes close. Keep a supply of this decadent dessert handy to satisfy those occasional cravings for chocolate or sweets.

Ingredients

Makes 12 servings

Fudge

2 tsp coconut oil, melted

8 oz unsweetened chocolate (I prefer Organic Cacao for healthy benefits! 60% or more)

1 cup natural peanut butter, at room temperature

4 oz 1/3-less-fat cream cheese, at room temperature

1 tsp pure vanilla extract

1/2 cup chopped unsalted dry-roasted peanuts or walnuts

Sweetener such as Truvia or stevia extract equivalent to 1 cup sucrose

Pinch of salt

Topping (optional)

1/2 cup natural peanut butter, at room temperature

1/2 cup chopped unsalted dry-roasted peanuts

Directions

Coat 8"x8"pan with the melted coconut oil.

To make the fudge: Place the chocolate in a microwaveable bowl and microwave 1.5 to 2 minutes in 30-second intervals until just melted. (Stir after 1 minute to check since the chocolate will hold its shape even when melted.)

In a separate microwaveable bowl, combine the peanut butter, cream cheese, sweetener, vanilla, and salt. Microwave about 1 minute to soften, then stir to thoroughly blend. Stir the peanut butter mixture into the melted chocolate and stir well. (If the mix becomes too stiff, microwave another 30 to 40 seconds.)

Spread the fudge into the prepared pan and set aside to cool. If desired, spread the fudge with a layer of peanut butter and sprinkle with the chopped peanuts.