Peanut Butter Vanilla Freezer Fudge


August 18, 2017 | Lex Daddio


Probably honestly one of the best desserts I’ve made in awhile! Adapted from Minimalist Baker, cause her recipes are UNREAL!


-1 cup shredded coconut

-1/2 cup crunchy peanut butter

-1/2 cup vanilla bean ghee (or can do regular ghee & add 2 tsp vanilla extract)

-2 scoops collagen peptides

-3 tbsp maple syrup

-pinch of sea salt (only if not already in your peanut butter)

-toppings (optional)- hemp seeds, shredded coconut & cacao nibs


In your food processor, add in shredded coconut and pulse until it breaks down (doesn’t have to turn into coconut butter consistency, I liked it a little chunky so it added a crunch). Add in the peanut butter, melted ghee, and maple syrup. Combine and then add in the collagen peptides and make sure everything is incorporated. Pour the batter into a silicone baking mold (I used this one) or pour into a small tray (to cut into squares later). Place in the freezer for at least 15-20 min and then store in the fridge to eat. Or freezer, but make sure to thaw for a couple minutes first. ENJOY! Made about 11 in my silicone mold.



  1. These look amazing. Could you substitute protein powder in place of collagen peptides? Thank you!


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