Ingredients
- 3 tablespoons coconut oil.
- 1/4 cup rice malt syrup.
- 1 teaspoon vanilla powder, optional.
- good pinch of sea salt.
- 1/4 cup coconut cream.
- 350 g jar, unsalted, organic smooth peanut butter.
Directions
- 1. Line a loaf or slice tin with baking paper. Melt coconut oil and rice malt syrup in a small saucepan over a low heat until combined well.
2. Add vanilla powder, sea salt, coconut cream and peanut butter to the saucepan and stir vigorously using a fork until peanut butter has completely melted through and mixture is smooth with no excess oil. Note: If the mixture starts to bubble and get too hot, remove from the heat and continue stirring until smooth.
3. Pour fudge mixture into lined tin. Smooth down the mixture with the back of a fork (this creates nice grooves in the fudge). Sprinkle with some sea salt flakes. Freeze fudge for 1-2 hours until set. Slice into approximately 40 pieces and store in the fridge in a sealed container.
Note
Variations:
- Choc-chip fudge: stir through 1-2 tablespoons of cacao nibs in step 2.
- Coco-nutty fudge: stir through 2 tablespoons of desiccated coconut in step 2.
This fudge freezes really well and will last up to one month if stored in an airtight container in the freezer.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our stance here.
Are you a peanut butter addict? This recipe will certainly satisfy your craving. A peanut butter and coconut fudge, What more could you want?
Ingredients
- 3 tablespoons coconut oil.
- 1/4 cup rice malt syrup.
- 1 teaspoon vanilla powder, optional.
- good pinch of sea salt.
- 1/4 cup coconut cream.
- 350 g jar, unsalted, organic smooth peanut butter.
Directions
- 1. Line a loaf or slice tin with baking paper. Melt coconut oil and rice malt syrup in a small saucepan over a low heat until combined well.
2. Add vanilla powder, sea salt, coconut cream and peanut butter to the saucepan and stir vigorously using a fork until peanut butter has completely melted through and mixture is smooth with no excess oil. Note: If the mixture starts to bubble and get too hot, remove from the heat and continue stirring until smooth.
3. Pour fudge mixture into lined tin. Smooth down the mixture with the back of a fork (this creates nice grooves in the fudge). Sprinkle with some sea salt flakes. Freeze fudge for 1-2 hours until set. Slice into approximately 40 pieces and store in the fridge in a sealed container.
Note
Variations:
- Choc-chip fudge: stir through 1-2 tablespoons of cacao nibs in step 2.
- Coco-nutty fudge: stir through 2 tablespoons of desiccated coconut in step 2.
This fudge freezes really well and will last up to one month if stored in an airtight container in the freezer.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our stance here.