Replied By Andrea (Templeton, CA, USA) on 06/18/2009
I made your fudge and added some ground organic cocoa beans that I had on hand. Very tasty... a lot like "regular" chocolate fudgeReplied By Katie (Tel Aviv, Israel) on 06/23/2010
Thanks for the recipe, Tina. Peanut butter sounds good, but I didn't have any on hand, so I made it with unprepared tehina paste (the thick stuff from which you make tehini salad). It also has a strong taste so it counters the molasses well. I added lots of chopped walnuts as well. Reasonably tasty.Replied By Francisca (Michelbach-le-bas, Alsace, France) on 06/24/2010
Be aware that peanuts often contain mold, peanut butter seems to contain a lot more than cocktail peanuts because they use the more affected ones in the butter as you won't notice it!Replied By Ec6270 (South Florida, Fl, Us) on 10/19/2011
Love Tina's recipe, I adjusted a litte and use almond butter, VCO and unsweetened baking chocolate or cocoa which I mix while heaing in a pan with BSM. I add Grade B maple syrup and/or honey to tast as well as vanilla extract, perhaps a sprinkle of cinnamon, sometime mix in dried blueberries or cranberries - then refrigerate and eat a few tablespoons a day. In addition, I have gotten used to taking it straight by the tablespoonful and find it's like taking happy pills - puts me in a great mood and leaves me with great energy all day. Also have gotten a number of comments from people suggesting I have been coloring my hair darker. Love this stuff!Replied By Melody (Worthington, Ohio) on 11/20/2014
This fudge recipe was absolutely delicious. I used almond butter because that's all I had on hand & added a heaping spoonful of cacao powder, heated it to mix, then cooled in the refrigerator. It was so good I had to stop myself from eating the whole thing. It helps fulfill my goal of eating 3 Tbsp. of coconut oil a day & 1 Tbsp. of bsm. Tasty & nutritious!