Chocolate Peanut Butter Fudge

"It is so delicious!!!" -- Lily :)

For about a year now, we've been staying away from dairy because of Lily's dairy allergy.  However, we've found plenty of wonderful recipes for things that we usually don't buy anymore - like chocolate.

Since she's watching me blog today, here is Lily's recommendation for a delicious and healthy treat.  We drop round truffle-like balls into mini-muffin paper cups instead of pressing into cup shapes like the one pictured above.  They are delicious topped with coconut flakes or a single almond each.  We've also made it into a rich smoothie by adding about 6 cups of almond milk and blending it all together.

Note:  These are pretty soft at room temperature.  Serve straight from the fridge.  Do not substitute the coconut oil for another oil.  (Coconut oil solidifies at room temp and helps with firming the fudge, most other oils do not and will make the fudge runny.)